Pickled Hakurei Turnips
| Servings |
Ingredients
- 1 bunch Hakurei Turnips approximately six
- 1 tsp salt
- 1/2 cup rice wine vinegar
- 1 tsp sugar
- 1/2 tsp black peppercorns crushed
- 3 slices thin ginger
Ingredients
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Instructions
- Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt.
- Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.
- Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine.
- Place pickled turnips in the fridge and chill before eating.
- Pickles can be eaten within an hour of being made and will keep for at least a week.
Recipe Notes
Adapted from Serious Eats (www.seriouseats.com)