Kabu -- Japanese Turnip Pickles - cooking recipe

Ingredients

1 cup water
1/2 cup vinegar (white or rice vinegar works best)
1/4 1/4 cup honey or 1/4 cup agave syrup
1/2 teaspoon salt (optional)
1 red jalapeno chile, sliced lengthwise (wear gloves to slice and remove seeds)
1 1/2 inches piece fresh ginger, peeled and sliced
2 garlic cloves, peeled and crushed
1 bunch Japanese turnip

Preparation

Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan (if you are using granulated sugar, stir until dissolved).
Cool and add in jalapeno, ginger and garlic.
Quarter the turnips and slice thin and place in a medium glass bowl.
Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld.
Will keep up to one week.