Quick Pickled Hakurei Turnips

1 bunch Red Dog Farm Hakurei Turnips, greens removed (save them for sauteeing!) and thinly sliced
1 cup (warm as it will come out of the tap) water
½ cup rice vinegar (white wine vinegar could be substituted)
1 Tbsp crushed red pepper
6 Tbsp sugar
2 ¼ tsp salt
Pack the sliced turnips into a quart jar, leaving about one inch of room at the top. Dissolve sugar and salt in the warm water, and add vinegar. Pour the liquid mixture over the top.
Refrigerate for 24 hours and serve.