- 1 bunch hakurei turnips and/or radishes
- 1 tsp. salt
- ½ c. rice wine vinegar
- 1 tsp. sugar
- ½ tsp. black peppercorns, crushed
- 3 thin slices of ginger
Wash turnips well and slice them thinly (a mandolin works well). Place turnip slices in a small bowl and toss with salt. Save the greens and use them in a sauté, stir fry, quiche, or with your eggs in the morning. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint-sized mason jar. Add vinegar, sugar, pepper, and ginger slices. Apply a water-tight lid and shake to combine. Place pickled turnips in the fridge to chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.