Kabu -- Japanese Turnip Pickles

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 15mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup water
  • 12
    cup vinegar (white or rice vinegar works best)
  • 14
    1/4 cup honey or 1/4 cup agave syrup
  • 12
    teaspoon salt (optional)
  • 1
    red jalapeno chile, sliced lengthwise (wear gloves to slice and remove seeds)
  • 1 12
    inches piece fresh ginger, peeled and sliced
  • 2
    garlic cloves, peeled and crushed
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DIRECTIONS

  • Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan (if you are using granulated sugar, stir until dissolved).
  • Cool and add in jalapeno, ginger and garlic.
  • Quarter the turnips and slice thin and place in a medium glass bowl.
  • Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld.
  • Will keep up to one week.
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