Quick Japanese Turnip Pickle Makes a bout 1 pint Japanese turnips (also called Hakurei turnips) are small, smooth, and round. They’re cri sp and have a pleasant bite when raw, creamy and smooth when cooked, and mak e a terrific pickle. 1 bunch trimmed Japanese turnips (about 12 ounces) 1 teaspoon salt ½ cup rice wine vinegar 1 teaspoon sugar 2 thin slices ginger Slice turnips thinly and to ss with the salt in a bowl. Let sit until liquid accumulates at the bottom of the bowl, about 30 minutes. Drain in a sieve and blot on paper towels to remove excess salt. In a small saucepan, bring vinegar, sugar, and ginger to a boil. Pour over turnips, a nd stir to combine. Transfer to ajar or plastic container and refrigerate for at least an hour before serving. Pickles will keep for about a week. Note: Turnip greens are also edible and delicious. Add to a green salad or saute in a bit of oli ve oil along with turnips.