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Posted by on Aug 21, 2013 in Banchan (Side Dishes), Recipes, Vegetarian | 0 comments

Recipe: Pickled Hakurei Turnips

Recipe: Pickled Hakurei Turnips

In another recipe inspired by my ongoing adventure with a community-supported agriculture subscription, I pickled a small bundle of hakurei turnips.

These radish-sized Japanese turnips that are smaller than the turnips most Americans see in grocery store. They have a delicate flavor and usually eaten raw or roasted.

I thought about either roasting or stir-frying these little guys but decided to do a quick pickle on them instead. (I’ll post a separate recipe for stir-frying the green tops, which are also very edible). Turnip roots are an excellent source of vitamin C, potassium, and calcium.

Pickled Hakurei Turnips

Recipe by Serious Eats

1 bunch hakurei turnips
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 teaspoon black and white peppercorns, crushed
1 teaspoon ginger juice

  1. Wash turnips well, and slice them thinly. A mandolin slicer can speed the slicing. 
  2. Place turnip slices in a small bowl, and toss with the salt. Let the mixture rest until the salt pulls out enough moisture to create a pool of liquid at the bottom of the bowl. That takes about 30 minutes.
  3. Add vinegar, sugar, pepper and ginger to a mason jar. 
  4. Drain the brine from the turnip slices. Pack them into a pint-sized mason jar with the vinegar mixture.
  5. Apply a watertight lid, and shake to combine. Chill the pickled turnips for at least an hour before eating. These pickles will keep for at least a week.

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