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.
Read more: In a Pickle: Pickled Harukei Turnips
- Yield:makes 1 pint
- Active time: 10 minutes
- Total time:1 hour
- 1 bunch hakurei turnips (approximately six, see note)
- 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 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.