I didn’t know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort of blah, but after 10 days they were infused with the pickling brine, which contrasted beautifully with their innate pungent, almost piquant turnip flavor. Cut them into thin wedges, about 1/4 inch thick at the widest point.
Ingredients
- 2 cups baby turnips, cut in thin wedges (about 1/4 to 1/3 inch at the widest point), or sliced in half-moons
- ½ cup (135 grams) seasoned rice wine vinegar
- 1 tablespoon (15 grams) sherry vinegar
- ¼ cup (50 grams) sugar
- 1 cup (230 grams) water
- 2 ¼ teaspoons (10 grams) kosher salt
- Nutritional Information
Nutritional analysis per serving (2 servings)
146 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 1 gram protein; 1862 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Place the turnips in a bowl or jar.
- In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the turnips, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the turnips to keep them submerged. Remove from the brine with a slotted spoon to serve.
- Advance preparation: These benefit from a week or longer in brine and will last for a couple of weeks.
Dining and Cooking