Recipe: Pickled 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
- Wash turnips well, and slice them thinly. A mandolin slicer can speed the slicing.
- 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.
- Add vinegar, sugar, pepper and ginger to a mason jar.
- Drain the brine from the turnip slices. Pack them into a pint-sized mason jar with the vinegar mixture.
- 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.