This is a quick, super flexible recipe that adds a little flare to any meal. Quick pickles are great unto themselves, but also great packed into a hummus sandwich, on top of a burger or alongside rice. Change up the spices to suit your meal - tarragon, cilantro, borage, caraway, garlic - the options are endless.
1 bunch of hackurei turnips (radishes, or any root vegetable)
1 teaspoon salt
1/2 cup rice wine vinegar (or apple cider or white vinegar or....)
1 teaspoon sugar or honey
1/2 tea black peppercorns, crushed
3 thin slices of ginger
Slice turnips very thin or julienne into fine strips. Mix in a bowl with salt. Let sit 30 minutes. Drain liquid. Pack turnips into a jar that has a tight fitting lid. Pour remaining ingredients over turnips, put lid on and shake. Refrigerate for at least one hour before eating. These last in the refrigerator for about a week. I re-use the brine at least once.