Pickled Hakurei Turnips Recipe

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The Hakurei turnip is a small, creamy, white-fleshed turnip that looks more like a radish than it does its larger kin. They can be eaten raw, braised, or pickled.

Recipe Facts

Active: 10 mins
Total: 60 mins
Serves: 16 servings
Makes: 1 pint

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Ingredients

  • 1 bunch Hakurei turnips (approximately six, see note)

  • 1 teaspoon salt

  • 1/2 cup rice wine vinegar

  • 1 teaspoon sugar

  • 1/2 teaspoon black peppercorns, crushed

  • 3 thin slices ginger

Directions

  1. 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.

  2. 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.

Special equipment

mason jar

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Nutrition Facts (per serving)
3 Calories
0g Fat
0g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 3
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 66mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 1%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)