The beginning of summer always brings Hakurei turnips to our CSA share boxes and by now our members have learned that, the Hakurei Turnip – is no ordinary turnip. It’s sweet, crunchy, and great raw in a salad, yet versatile enough to be added to soups and stir fries.
This is a very easy recipe – NO Cooking! – based on the same David Chang base recipe for refrigerator pickled anything. We have a post from last season for Refrigerator Pickled Beets that uses the same pickling base.
For each quart jar:
1 bunch hakurei turnips, greens removed (save them for sauteeing!) and thinly sliced
1 cup warm as it will come out of the tap water
½ cup rice vinegar (white wine vinegar could be substituted)
optional: 1 tablespoon crushed red pepper
6 Tablespoons sugar
2 ¼ teaspoons salt
Pack the sliced turnips into a quart jar, leaving about one inch of room at the top.
Dissolve sugar and salt in the warm water, and add vinegar.
Pour the liquid mixture over the top.
Refrigerate for 24 hours and serve.
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