yuzu or lemon turnip pickles

This is a wonderful Tsukemono, or Japanese pickle.

1 bunch small white tokyo turnips, tops intact (see bite)
3 yuzu or lemon
1 1/2 tsp sea salt

Clean the turnips very well, both the roots and the greens. Chop the greens in small pieces and thinly slice the roots. Using a mandoline is very helpful for getting very thin slices.

Rub the roots and greens with salt and let stand in a colander for one hour.

Thinly slice the yuzu or lemon, removing all seeds.
In a bowl, place a layer of yuzu, then a layer of the turnip tops, then the greens and then another layer of yuzu. Let this sit for a few hours before serving.

Note: Please use The Japanese white variety of turnip often called, "Tokyo Turnip". The large purple ringed turnips will not work well for this dish