May 4, 2014

Japanese Style Pickled Haikuri Turnips


Spring is in the air!!!!  Well…it is on SOME days.  If you are living in the Northeastern United States like I do, you are probably very puzzled by the weather.  I’ve got pictures to PROVE that the weather is unseasonal (Kendall and I were foraging for ramps a month earlier last year than this year).  It’s pretty darn chilly. We HAVE been lucky enough to have a few warm days here and there, but overall, it’s oddly cool for early May.

Despite the cool weather, we have been able to enjoy some of Spring’s beauty in the form of food.  The ramps were finally popping through the Earth and we were able to collect some to make pesto and cook on the grill.  We also have received some gorgeous little haikuri turnips from our CSA which are a wonderful reminder of warm weather that is right around the corner *fingers crossed*.

At some point in the late Spring or early Summer, I know we’ll be completely inundated with turnips, daikon, and other radishes.  For now, we are happy to welcome them into our kitchen.

If you’re like me, you pick up a very bitter note from most radishes or turnips like these.  I promise that you’ll be amazed at how that taste is wiped out with these simple pickles.

Kendall and I visited Japan shortly after we got married and saw how pickles rule Japanese cuisine.  We also saw how simple preparations could highlight the wonderful qualities of the vegetable being pickled.  We have taken some inspiration from Japanese pickling recipes to bring you this “refrigerator pickle” which requires no hot water bath processing or standard pickling techniques.  The only drawback with that is you must consume the pickles within four weeks.  That being said, I trust that you’ll have no problem downing these before their shelf life is up!

Japanese Style Pickled Haikuri Turnips

by myveganp

Keywords: raw gluten-free nut-free soy-free low-carb Japanese


  • 1 quart mason jar
  • 1 piece dried kombu
  • 4-5 haikuri turnips
  • Mandolin for slicing
  • 6 T rice vinegar
  • 1 T agave nectar
  • 1 ½ t dried chili flakes


1. Rinse and dry the turnips. Remove the greens and save them for another dish! TIP: Always save scraps and greens for other dishes or freeze remnants and save for a veggie stock (ask me for the details!).

2. Slice the turnips thinly using your mandolin. It is important that the turnips are sliced thin rather than diced because they will absorb the pickling liquid more readily.

3. Place the turnips in the jar along with the 1 pc kombu, rice vinegar, agave, and top with chili flakes.

4. Secure the lid to the jar and shake well. Refrigerate for at least 24 hours before enjoying. Turnips should keep for up to 4 weeks in the fridge.

5. Tips: Before serving, rinse pickles with cold water. Great served atop stir fry and noodle or rice bowls!

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