| 1 | An example of "instant" salt pickling. |
| 2 | It takes only an hour for these pickles to ripen, and they will keep, covered, in the refrigerator for the better part of a week. |
| 3 | Also appropriate for cucumber sliced in thin wafers. |
| 4 | Peel and seed large cucumbers. |
| 5 | To prepare: cut off greens from turnips and reserve. |
| 6 | Wash turnips, peel, then cut into very fine julienne strips. |
| 7 | Wash greens, dry, then chop finely. |
| 8 | Put turnip strips with finely chopped greens into a bowl and sprinkle with salt. |
| 9 | Table salt is fine. |
| 10 | Knead with your hands and mix thoroughly to draw water out of vegetable. |
| 11 | In less than a minute, a fair amount of liquid will be produced. |
| 12 | Discard this liquid. |
| 13 | Add the konbu and a 1-inch (2 ?cm) square of yuzu citron or lemon rind. |
| 14 | Let stand, lidded and with a light weight, for 1 hour at room temperature. |
| 15 | To serve: pick out a portion from the bowl with chopsticks or fork and shake off liquid. |
| 16 | Arrange in a mound on individual pickle dish. |
| 17 | You may season with a few drops of soy sauce, if desired |
