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.
  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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