- Peel turnips and cut in half; lay cut side down and then cut into wedges or batons, like French fries.
- Place turnips in a non-reactive container. Dissolve salt in boiling water and pour over turnips and weigh down turnips to keep submerged. Store at room temperature for four days.
- On day five, drain turnips and discard liquid. Bring sugar, water and vinegar to a boil; dissolve sugar. Cool to room temperature and pour over turnips. Weigh down turnips to keep submerged.
- Let sit at room temperature for one day. Move container to refrigerator and remove weight.