1 cup rice vinegar1 cup water 1 cup sugar 1/4 teaspoon turmeric 1 bunch of turnips 1/4 cup kosher salt Black peppercorns 1 dried Serrano or other hot chili (optional)

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool. Wash and slice the turnips into 1/4-inch thick rounds. (If your turnips are big, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the turnips well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the turnip slices. Add peppercorns and hot chili, if using. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

From CSA Member Bonnie Harrison