- 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
Directions:
- 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 at least a week.
From nesfp.org
