½ LB of turnips – if small cut in half and sliced with a mandolin
½ TSP of turmeric
1 scallion – green part only
2 garlic cloves – peeled and smashed
¼ cup of ACV
¼ cup of water
6 TBSP of sugar
¼ TSP of red pepper flakes
½ TBSP of Kosher salt
Place the brine ingredients in a pot bring to a boil to dissolve sugar. Place the turnips, chili flakes, garlic and scallion in a large mason jar (1 Quart). Pour the hot brine over the turnips and let it sit at room temp to cool for about 5 hours, then refrigerate for about 24 hours.
For a change of flavoring fresh cilantro can be added.
