You can also use radishes instead of turnip, the radishes only need to brine for 4-5 days before they are ready.
-Cut 1 bunch of unpeeled baby turnips into thin wedges leaving (or slice them into ¼ inch thick half-moons).
-Place the turnips in a jar with a lid.
-In a large bowl, combine the following:
½ cup seasoned rice wine vinegar
1 TBS sherry vinegar
¼ cup sugar
-Bring 1 cup water to a boil, remove from the heat and add to the vinegar and sugar mixture.
-Stir until the sugar is dissolved.
-Add 2¼ tsp sea salt and stir well.
-Pour over the turnips, cover and refrigerate for at least 7 days before eating and for up to 3 weeks.
-Shake the jar from time to time if you remember.