Pickled hakurei turnips with garlic

• 1 lb. hakurei turnips (or daikon radish)

• 1 cup apple cider vinegar

• 1 cup water

• 1 tbs. sugar, optional

• 6 garlic scapes, trimmed and cut into 1 inch pieces 

• 1/2 a small onion, thinly sliced

• 1 tbs. salt

• a few pinches red pepper flakes, optional 

Slice turnips into 1/4 inch rounds.

Pack turnips, garlic, onion and red pepper into a few wide mouth glass canning jars. 

Put the vinegar, water, sugar and salt in a small saucepan and bring to a boil. 

Once sugar and salt dissolve, pour the liquid over the vegetables, pressing the vegetables down with a spoon to submerge them as much as possible. 

Let sit in the fridge overnight before eating.

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