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The use of Purple Sweet Potato Vinegar in this recipe yields a pickle that has a robust yet light flavor. The Tokyo turnips also pick up a very light hue of pink once pickled.
This recipe is adapted from Iio Jozo.

1 lb Tokyo turnips
2 teaspoons sea salt
1½ tablespoons Iio Jozo Purple Sweet Potato Vinegar
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon water

Peel the turnips, then sliced into ⅛” rounds. Add the sliced turnips into a bowl and toss with the salt. Over the next 30 minutes or so, gently massage the turnips a few times and each time you do that, drain any liquid that has accumulated. Continue until the turnips become soft.

In the meantime, combine the vinegar, sugar, mirin and water. Now mix this pickling liquid mixture with the softened turnips and let marinate for at least 2 hours, then serve and enjoy.

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