Simple Pickled Japanese Turnips

• 1- 1/2 cup Water
• 1/2 cups Rice Vinegar
• 1 Tablespoon White Sugar
• 1 teaspoon Sea Salt
• 1 teaspoon Turmeric
• 2 bunches Japanese Turnips Or Other Small Turnip Variety (about 12 Turnips)

1. In a pot, bring the water, vinegar, sugar, salt and turmeric to a boil, stirring.
2. Pour into a quart-sized canning jar and set aside to cool.
3. Quarter the turnips and place in the jar with the cooled brine.
4. Let sit in the fridge for at least a day for flavors to develop.

water, rice vinegar, white sugar, salt, turmeric, bunches japanese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/simple-pickled-japanese-turnips/ (may not work)