Ginger Pickled Hakurei Turnips
1 bunch hakurei turnips
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 tea black peppercorns, crushed
3 thin slices of ginger
Wash turnips well and slice them thinly (a mandolin works well if you have one).
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 weeks. Can if you want longer storage.
4 Elements Recipe Blog
We are constantly asked what is the best way to prepare this or that at market each week, so we are always sharing our recipes and receiving new ones. We decided that it would be great to share our favorites with you here, just in case you forgot all the steps before you got home to your kitchen. Most of the recipes we use on a regular bases are very simple and versatile. We often use what’s on hand making substitutions as needed.