July 15th, 2013

Pickled Hakurei Turnips (Market Monday)

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I know. Turnips. When the folks from Native Hill Farm were handing out samples of these small white turnips at the farmer’s market, touting them as “not your grandma’s turnip,” I was skeptical, to say the least. I took one bite and promptly purchased a bunch. The people beside me grabbed two bunches.

Pickled Hakurei TurnipsNo wonder Bon Appetit claims this “delicately flavored Japanese variety will win over even the harshest turnip critic.”  But would they turn my children into turnip lovers?  I knew if I was going to convince the kids that these turnips were tasty, I’d have to prepare them in just the right way.  I quickly ruled out cooking them, or putting them in a salad.

Clearly, pickling was the way to go.  I chose a simple refrigerator pickle method, and it was a huge success! Even the 8 year-old, who would have nothing to do with the raw version, asked if he could have a whole jar for himself.  Personally, I think they’d make a great addition to a green salad, and I even enjoyed slicing them and eating them raw. Which is definitely not something I would have done with my grandmother’s turnips.

Pickled Hakurei Turnips

Market Monday: Pickled Hakurei Turnips

Preparation 10 min Cook Time 5 min Total Time 15 mins
Serves 2-3 pint jars     adjust servings

Ingredients

  • 4 cups thinly sliced Hakurei Turnips
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups water
  • 2 teaspoons coarse salt
  • 2-3 large bay leaves
  • 2 teaspoons black peppercorns
  • 2 teaspoons mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoons sugar
  • 4-6 whole peeled garlic cloves

Instructions

  1. In a medium saucepan, bring everything except for the turnips and garlic to a boil. Simmer until the sugar and salt are dissolved, 2-3 minutes.
  2. Pack clean canning jars with sliced turnips and 2 cloves of garlic, leaving about 1 inch of headspace.
  3. Pour the hot liquid over the turnips. Be sure to get at least on bay leaf and some of the spices in each jar.
  4. Place the lids on the jars and store them in your refrigerator.
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Comments

  1. Where’s the recipe? I’m confused…

 

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