Japanese Pickled Turnips with Garden Radish
Thinly sliced Hakurei turnips and radishes in a gentle rice-vinegar brine—a bright, crunchy, quick refrigerator pickle you can put up in ten minutes. No-cook, vegan, and gluten-free.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Chill Time 1 day d
Course Side Dish
Cuisine Japanese
- 2 small Japanese or Hakurei turnips thinly sliced (about 1 cup)
- 3 to 4 small radishes thinly sliced (about 1/2 cup)
- 1/2 cup rice vinegar
- 1/4 cup water
- 1 tablespoon raw cane sugar or honey
- 1 teaspoon sea salt
- 1/4 teaspoon grated fresh ginger or 1/2 teaspoon sesame seeds optional
Wash and trim the turnips and radishes, then thinly slice them into rounds or half-moons.
Lightly salt the slices and let them sit in a colander for 10 to 15 minutes to draw out moisture. Rinse and pat dry.
In a small saucepan, combine the rice vinegar, water, sugar, and salt. Warm gently over low heat, stirring until the sugar and salt dissolve. Do not boil. Remove from the heat and let cool slightly.
Place the sliced vegetables in a clean glass jar or container. Add the optional ginger or sesame seeds, if using.
Pour the warm brine over the vegetables. Seal and let cool to room temperature.
Refrigerate for at least 24 hours before serving, though the flavor deepens by day two.