Place three 8 oz mason jars in a water bath. Water should be about 1 inch over empty cans. Turn heat onto high.
In another pot, combine 2 cups water, 2 cups Rice Vinegar, Salt, Ball Pickle Crisp and bring to a boil.
In a third pot, bring water to a boil.
Prepare the turnips by cleaning them, removing the greens, and cutting them up. I sliced mine in half once, but you can also slice them into disks. If using fresh ginger; peel and slice before setting aside.
When jars are hot and water has come to a boil, remove jars from water bath and place ginger in the bottom of the jar. Blanch turnips in batches putting blanched turnips for 30 seconds and place directly into jars.
Pour vinegar liquid over turnips.
Clean rims of jars and place lids and rings on jars before returning them to the hot water bath. Process in the bath for 15 minutes. Let cool on a kitchen towel.
