Hakurei turnips, those small, white, and crisp gems of the vegetable world, are the star of this pickling recipe that promises to transform your culinary experience. When bathed in a sweet and tangy brine and accented with fresh ginger, garlic, and mustard seeds, these turnips evolve into something extraordinary. They are not just pickles; they are a celebration of flavors, marrying the crunch of turnips with a sweet, spicy, and tangy notes.
This recipe brings together simplicity and sophistication. The process is straightforward, yet the results are incredibly complex and gratifying. The brine’s sweetness perfectly complements the turnips' natural peppery taste, while the ginger and garlic add a warming zing and the mustard seeds a subtle pungency. These pickles are versatile, and whether you’re a seasoned chef or a kitchen novice, they are a delightful project that yields delicious rewards.
Recommended Usages
- Salads and Bowls: Toss a few pickled hakurei turnips into your next salad or grain bowl for a burst of flavor and a satisfying crunch. They pair wonderfully with mixed greens, quinoa, or farro, adding both color and zest.
- Sandwiches and Wraps: Elevate your sandwiches and wraps by layering in these pickles. Their tanginess cuts through rich meats and creamy spreads, providing a refreshing contrast that brightens each bite.
- Cheese Platters: These pickles make an elegant addition to any cheese platter. Their unique flavor profile complements a variety of cheeses, from sharp cheddars to creamy bries, making them a sophisticated touch for your next gathering.
- Garnishes: Use these pickles as a garnish for dishes like tacos, burgers, or grilled meats. They add an unexpected twist that will surprise and delight your taste buds.
- Snacking: Sometimes the simplest way is the best way. Enjoy these pickled turnips straight from the jar for a tangy, crunchy snack that’s both healthy and satisfying.
Pickled Hakurei Turnips
- 1 pint mason jar
- 4 - 6 hakurei turnips, washed, trimmed, and thinly sliced
- 1/2 cup rice wine vinegar (can sub apple cider vinegar)
- 1/2 cup water
- 1/4 cup sugar
- 1/2 tbsp salt
- 1/2 tsp black peppercorns
- 1/2 tsp whole mustard seed
- 1 thin slice fresh ginger root, julienned
- 1 garlic clove, thinly sliced
- Place the sliced turnips, peppercorns, mustard seed, ginger, and garlic into the sterilized mason jar. Be sure to pack the vegetables in as tightly as possible.
- In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt completely. Once the mixture boils, remove it from heat and let it cool for 5 minutes.
- Pour the hot pickling liquid over the vegetables, being sure to leave 1/4 of headspace in the jar. Place the lid on the jar and allow to cool to room temperature before placing in the fridge. The pickles will develop more flavor over time and can be enjoyed for up to 2 weeks.
