2 large Hakurei turnips1 teaspoon salt1/2 cup rice wine vinegar1 teaspoon sugar1/2 teaspoon black peppercorns, crushed
3 thin slices ginger
Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. 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. (This is an important step for getting crisper pickles with Hakurei turnips.)
Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.
Adapted from Serious Eats