Pickled Baby Turnips

• 2 cups baby turnips, cut in thin wedges (about 1/4 to 1/3 inch at the widest point), or sliced in half-moons
• 1/2 cup (135 grams) seasoned rice wine vinegar
• 1 tablespoon (15 grams) sherry vinegar
• 1/4 cup (50 grams) sugar
• 1 cup (230 grams) water
• 2 1/4 teaspoons (10 grams) kosher salt

1. Place the turnips in a bowl or jar.
2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar.
3. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture.
4. Stir until the sugar is dissolved.
5. Add the salt and stir well.
6. Pour over the turnips, cover and refrigerate for at least 2 days before eating and for up to 2 weeks.
7. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the turnips to keep them submerged.
8. Remove from the brine with a slotted spoon to serve.

baby turnips, rice wine vinegar, sherry vinegar, sugar, water, kosher salt

Taken from cooking.nytimes.com/recipes/1014710 (may not work)