Easy Pickled Hakurei Turnips

This easy pickled hakurei turnip recipe is quick and simple to prepare. Turnips make a crisp, tangy, delicious pickle with a great flavor and nice crunch.

Course Condiment

Keyword pickles, turnips

Prep Time 1 15

Pickling Time 2

Total Time 2 1 15

Servings quart

Calories 216kcal

Equipment

1 Quart-sized Canning Jar
Mixing Bowl
Colander

Ingredients

1 pound hakurei turnips
1 tablespoon kosher salt
2 cloves garlic smashed and peeled
1 teaspoon black peppercorns
1 bay leaf
1 1/2 cups distilled white vinegar
1 1/2 cups warm water

Instructions

Rinse the turnips under cold running water, scrubbing the bulbs to remove any excess dirt. Trim off the root ends and leafy greens, leaving about one inch of the stem remaining (save the greens for another use). Cut each bulb into quarters.
Toss the turnips and salt together in a large bowl. Transfer to a colander and drain in the sink for about one hour.
Place the garlic cloves, peppercorns, and bay leaf in the bottom of a clean quart-sized canning jar. Add the turnips, then pour in the vinegar and water. Tightly screw a lid on the jar, then shake to combine.
Place the jar in the refrigerator for 48 hours before enjoying. The turnips will keep in the refrigerator for up to two months.

Nutrition