Quick Pickled Turnips

November 14, 2011

Quick Pickled Turnips

Sara Jones, Tucson CSA

The Japanese Hakurei turnips that we get in our shares are mild and delicious.  Some people might be surprised by how good they are raw, in salads.  Lightly pickled, with some of their greens, they also make a great side dish.  Adjust the seasoning to your taste.

½ bunch Hakurei turnips, cleaned and thinly sliced, plus a few turnip greens, roughly chopped
1 pinch of salt
1 tablespoon rice wine or apple cider vinegar
1 teaspoon soy sauce
1 pinch sugar
Freshly grated ginger
Red chile flakes
Sesame seeds, for garnish

Toss sliced turnips and greens with the salt and squeeze and toss gently.  Combine rest of ingredients and massage those into turnips as well.  Put turnips into a sealable bag and refrigerate for at least 1 hour before serving.  Serve sprinkled with sesame seeds, if desired.

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