pickled turnips

Pickled Turnips, Chinese Style

Recipe Recommendation

Ingredients

  • Turnips
  • Ginger (The ratio of ginger and turnips is 1:4)
  • Garlic (The ratio of garlic and turnips is 1:5)
  • 500 ml water
  • 1 tablespoon sugar
  • 5 tablespoons salt
  • 80 g crystal sugar
  • 200 ml rice vinegar or distilled vinegar
  • 1 fresh chili pepper (add more if you like spicy)
  • One clean, airtight glass jar (no water or oil in it, or the pickles will spoil easily)
  • Optional (for added flavor): Cinnamon, Star Anise, Sichuan Pepper

Instructions

  1. Boil 200 ml of water.
    boiling water
  2. Add crystal sugar and stir with Cooking Spoons until melted.
    sugar water
  3. Add the 4 tablespoons salt after the rock sugar has melted.
    salt going into water
  4. Add the vinegar after the salt has melted, and turn off the heat as soon as it boils.
    vinegar going into water
  5. Pour pickle juice into jars.
    pour juice into jar
  6. Let the juice cool naturally. Cut the ingredients while the juice cools.
    cooling juice
  7. Peel the turnips.
    peeled turnips
  8. Cut off the tops, and cut into thick slices.
    sliced turnips
  9. Cut thick slices into strips.
    turnip strips
  10. Stir 1 teaspoon of salt and 1 teaspoon of sugar with the turnips sticks and let them sit for about 20 minutes. This removes excess water and bitterness from the turnips but leaves them crunchy.
    salted turnips
  11. Peel and slice the ginger and garlic.
    sliced ginger
    sliced garlic
  12. Slice the pepper.
    sliced pepper
  13. After 20 minutes, drain the liquid from the turnip sticks.
    drained turnips
  14. Add clean water to wash off the sugar and salt from the turnip sticks.
    washed turnips
  15. Add all ingredients to a jar and refrigerate overnight before serving.
    pickled turnips

Pickled turnips will keep for about a month if refrigerated.