Japanese Turnip Pickles
1 cup water
1/2 cup vinegar (white or rice vinegar works best)
1/4 cup sugar (or honey or agave syrup
1/2 tsp salt (opt)
1 fresh hot red jalapeno pepper, sliced lengthwise (remove seeds)
1 1/2 inch piece of fresh ginger, peeled and sliced
2 garlic cloves, smashed
1 bunch Japanese turnips
Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan, if you are using sugar, stir until dissolved. Cool and add in jalapeno, ginger and garlic. Quarter the turnips and slice thin and place in a medium glass bowl. Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld. Will keep up to one week.
1/2 cup vinegar (white or rice vinegar works best)
1/4 cup sugar (or honey or agave syrup
1/2 tsp salt (opt)
1 fresh hot red jalapeno pepper, sliced lengthwise (remove seeds)
1 1/2 inch piece of fresh ginger, peeled and sliced
2 garlic cloves, smashed
1 bunch Japanese turnips
Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan, if you are using sugar, stir until dissolved. Cool and add in jalapeno, ginger and garlic. Quarter the turnips and slice thin and place in a medium glass bowl. Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld. Will keep up to one week.
Posted by CSACulinaryFairy at 07-27-2010 
Categories: Side Dish Recipes
Tags: Turnips Japanese Turnips
Categories: Side Dish Recipes
Tags: Turnips Japanese Turnips
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