Pickled Hakurei Turnips
Serious Eats
Thinly sliced hakurei turnips quick-pickled in rice wine vinegar with ginger, cracked peppercorns, and a touch of sugar.
Ingredients6
Directions2 Start Cooking
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Wash turnips well and slice them thinly on a mandoline. 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.
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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 1 hour of being made and will keep for at least 1 week.
Nutrition per serving
Nutrition unavailable — not all ingredients are resolved.
Not evaluated: Vegan, Vegetarian, Gluten-free, Dairy-free, Lactose-free, Egg-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free, Nightshade-free
