Pickled Japanese Turnips
By Nick Schneider
- 2 lb. Hakurei Turnips, cleaned and greens trimmed
- 3 cups Water
- 3 cups rice vinegar
- 1 ½ Tablespoons pickling salt
- 6 Tablespoons sugar or ¾ cup mirin – sweet rice wine
- 3-inch piece of ginger peeled and sliced thin
Heat a pot of boiling water enough to blanch the turnips. Combine the water, sugar or mirin, vinegar and salt and bring to a boil. Blanch the turnips for 30 seconds in the boiling water and remove.
Have hot jars ready. Add a few slices of ginger to them. Pack with the turnips just out of the boiling water. Pour over the pickling solution. Follow the canning directions below. The turnips should have a little crunch left in them after they are opened.
Can the jars in a hot water bath or keep in the refrigerator for up to a month.