No Time to Can Pickles or Ferment Kim Chee? Try This Quick Pickles Using Radishes and Turnips

Radishes and turnips are ideal for pickling and many kim chee recipes focus on these root vegetables instead of or in addition to cabbage. But making pickles and kim chee may be more of a commitment you can make now, so try these quick pickles using delicate French Breakfast radishes and Hakurei turnips.  This Japanese variety of turnip that often show up at farmers markets and gardens in spring are delicate, sweet, not bitter or strong with a fresh taste in the root and the greens that even kids can love. And they pack a health punch of vitamins and minerals.

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Quick Radish and Turnip Pickles

Hakurei turnips are also great for making easy quick pickles–use them with red radishes, carrots and onion and use as a garnish for sandwiches, sausage, pork roasts and other higher fat meat dishes to accent and cut the richness.

Course

Condiments

Cuisine

Pickles

Servings

Ingredients

• 6 small Hakurei turnips, cut into 1/8 inch thick slices
• 6 French breakfast radishes, cut into 1/8 inch thick slices
• 1/2 Red or white onion, julienned
• 1 medium Carrot, cut into 1/8 inch thick slices
• 1 inch piece Fresh ginger, peeled and grated
• 1/2 cup Rice vinegar
• 1 1/2 tablespoons Kosher salt
• 2 tablespoons sugar
• 1 teaspoon Freshly squeezed lime juice

Course Condiments Cuisine Pickles Servings Ingredients 6 small Hakurei turnips, cut into 1/8 inch thick slices 6 French breakfast radishes, cut into 1/8 inch thick slices 1/2 Red or white onion, julienned 1 medium Carrot, cut into 1/8 inch thick slices 1 inch piece Fresh ginger, peeled and grated 1/2 cup Rice vinegar 1 1/2 tablespoons Kosher salt 2 tablespoons sugar 1 teaspoon Freshly squeezed lime juice

Instructions

1. Place turnips, radishes and onion in a large bowl and add 1/2 tablespoon salt. Let sit for 10-15 minutes and then drain. Return to bowl and add carrots and ginger to bowl.
2. In a small bowl, combine rice vinegar, 1 tablespoon salt, sugar and lime juice.

   
3. Pour over vegetables, stir thoroughly. Cover or place in a sealed container in the refrigerator for at least 2 hours to 12 hours/overnight. Taste along the way to see if it’s pickled enough for your taste.
4. Drain and use immediately or within the next week.

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