Pickled Hakurei Turnips

Thinly sliced pickled Hakurei (white salad) turnips

These have become a perennial favorite. They're the perfect addition to sandwiches, charcuterie boards, mezze platters and salads.

Yield: 2 cups

1 bunch small Hakurei or white salad turnips (1 lb. without greens)
¼ c. rice wine vinegar
¼ c. white wine vinegar
¼ c. water
2 T. honey
¼ t. salt

Mandoline
1-2 quart saucepan
Non-reactive, airtight pint container

Thoroughly rinse turnips and their tops by swirling in a large bowl of cold water. Lift turnips out and drain in a colander. Cut the greens off, leaving 1 inch of stem. (You'll need the 'handle' for the mandoline.) Reserve greens for another use..

Slice off the root end of the turnips with a knife and line them up, cut side down on your cutting board OR slice off the root ends using the mandoline (for advanced users only).

Adjust the mandoline to a very thin setting. A test slice should be very thin, but not transparent. Either work into a bowl OR set up a small sheet tray and work over that (the professional way).

***Be very careful when working with a mandoline. Work within your comfort level. Stop if anything feels slippery or unstable. Give yourself a break after a close call. It's THE most vicious kitchen tool. But it also allows for perfection. Don't work distracted! It's best to stay on the far side and use the edge as a guide. Don't allow "tails" to form.***

Combine vinegars, honey and salt in saucepan. Bring to simmer, stirring to dissolve honey. Once boiling, remove from heat. Add sliced turnips, gently stir. Allow to stand and cool. Transfer to pint container, cover loosely and refrigerate. Tighten lid once completely cooled. Use after 24 hours and within 3 months.