Pickled Sakura and Japanese Turnips
Japanese long-rooted pickling turnips are in season around late fall to winter, and where I'm from, they are pickled in every household. It is said that the taste varies according to each household. Before I got married, my health-minded parents pickled them in large quantities, and sent me containers of them.
Now I make a basic sakura pickle every year that I learned from my mother.
For sakurazuke pickled only in salt, generally vinegar, ponzu sauce, or dashi is added for flavor; Since only a small amount of vinegar and dashi stock is added to this recipe for the pickling liquid, you can eat them without extra seasoning. Recipe by Macchinaa
Pickled Sakura and Japanese Turnips
Japanese long-rooted pickling turnips are in season around late fall to winter, and where I'm from, they are pickled in every household. It is said that the taste varies according to each household. Before I got married, my health-minded parents pickled them in large quantities, and sent me containers of them.
Now I make a basic sakura pickle every year that I learned from my mother.
For sakurazuke pickled only in salt, generally vinegar, ponzu sauce, or dashi is added for flavor; Since only a small amount of vinegar and dashi stock is added to this recipe for the pickling liquid, you can eat them without extra seasoning. Recipe by Macchinaa
Cooking Instructions
- 1
These long-rooted Japanese turnips have a pretty red and white contrast. Wash both the roots and leaves clean.
- 2
Cut the roots into 4-cm long, 2-mm thick strips, slice into sticks, place into a bowl, then coat in 1 teaspoon salt, and let sit for 30 minutes.
- 3
Add boiling water to the roots in the bowl, quickly drain in a sieve, place into a cold water bath, then drain the water.
- 4
Finely mince the leaves (use only the inner leaves that are in good condition). Work in 1 tablespoon salt until the leaves produce a black liquid.
- 5
Place the leaves into a sieve, place into a hot water bath, and rinse until it stops coloring the water. Tightly wring out, and drain the water.
- 6
Lightly wring out the softened roots.
- 7
Immediately place the roots and leaves into a pickling container, add the pickling liquid, and mix. Place a light weight on top. It is ready to eat it from the next day or so.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Sweet pickled vegetables Japanese style Sweet pickled vegetables Japanese style
Please use your favorites vegetables and enjoy sweet pickled vegetables. I made capellini with left over pickles and it was so good.
-
Sweet and Sour Pickled Sakura and Turnip for Cherry Blossom Viewing Bento Sweet and Sour Pickled Sakura and Turnip for Cherry Blossom Viewing Bento
I saw these pickles with cherry blossoms at a grocery store, so I wanted to try to making some at home.Be careful not to injure your fingers when you use the vegetable slicer to slice the turnip. Choose a flavorful vinegar that is not too tangy. Recipe by Asamato
-
Refreshing and Delicious! Pickled Turnips Refreshing and Delicious! Pickled Turnips
I love sunomono (vegetables or seafood with vinegar sauce)! Turnips were cheap!If you are using a knife, slice the turnip as thinly as possible. If it's too thick, the flavors won't penetrate easily. Recipe by zakkiiM -
Yuzu Pepper Flavored Pickled Turnips Yuzu Pepper Flavored Pickled Turnips
I received a lot of turnips, so I tried making a pickled dish with yuzu pepper, which I love.Please adjust the ingredient amounts to the size of the turnips and to your liking. Recipe by patisier -
Pickled cherry blossom Pickled cherry blossom
Sakura is so beautiful in spring that this is my way to honor these awesome treasure. Using a traditional Japanese way of preserving sakura.
-
California Farm Pickled Turnip Sticks California Farm Pickled Turnip Sticks
When the turnips are ripe and juicy, we cut them to french fry size and sweet sour pickle them as snacks for the winter. Together with pickled cucumbers, carrots, boiler onions, green beans, babycorns, they make a great holiday party platter for guests, if they havent been snacked already.#GlobalApron
-
Japanese Pickled Cabbage Japanese Pickled Cabbage
Just about everything I have ever eaten and liked, I’ve had to learn to replicate and enhance it. This is a simple side dish that is refreshing and versatile. Honestly, I’ve even thrown some in my sandwiches instead of lettuce.
-
Salt Pickled Cherry Blossom Salt Pickled Cherry Blossom
When cherry blossoms are in bloom, I want to preserve them as pressed flowers.It can be done easily using homemade red plum vinegar, so I did so this year as well. Add to baked goods and in bread.There's a bit of salt, but it comes in handy when the water rises and during storage. When using these in dishes, you won't need to add salt.If the cherry blossoms dry out too much, the salt won't stick, so only half-dry.Keeping the leaves and the stems brings out the cherry blossom aroma. Recipe by Mimato -
Turnip Senmai-Zuke (Kyoto-style Pickles) Turnip Senmai-Zuke (Kyoto-style Pickles)
I used a thick turnip to make Kyoto-style senmai-zuke.A slicer will slice the turnips too thinly and eliminate the texture. Use a knife to slice the turnip slightly thicker than you feel you should.As a matter of fact, my friend used this recipe and brought pickles to her boyfriend's mother as a gift, and it was a success! She is now married to him! Recipe by Pepperminttea -
Sliced Daikon and Carrots Pickled in Vinegar Sliced Daikon and Carrots Pickled in Vinegar
The Japanese celebrate the New Year Day with traditional New Year foods called Osechi Ryori. This sliced daikon and carrots lightly pickled salad, "Kohaku Namasu " is one of the dishes served and eaten on the New Year Day. The combination of red (carrot) and white(daikon) is the color for celebration and symbolizes happiness and celebration.
-
Persimmon Namasu Pickles Persimmon Namasu Pickles
Autumn is the season for persimmons! You can enjoy them as is, but why don't you occasionally add them to a savory dish? It's easy and quick recipe.This recipe was created by Ms. Kiyoko Tawara, a food writer using local ingredients from the Masuda region of Shimane prefecture.Mix the tightly squeezed daikon and persimmon in a separate bowl before adding the combined vinegar so that the flavor will penetrate evenly. It will also help the daikon and persimmon to preserve their shape, and the dish will look better. Recipe by Takatsugawa friend river -
Pickled Beets and Onions Pickled Beets and Onions
We would occasionally have pickled beets from time to time. We could eat them hot or cold, just loved them. I love to repurpose jars
More Recipes
Comments