Refreshing and Delicious! Pickled 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

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

A friend told me how delicious gingered Chinese cabbage was, so I tried out the concept with turnips.Make these with love.Adjust the seasoning to taste.From beginning to end, cook over high heat.The turnip root should be browned nicely. Turnips can be eaten raw, so be careful not to overcook.Cook briskly after adding the turnip greens, taking care not to release too much moisture. For 1 serving. Recipe by Omamesan

Pickled celery is expensive to buy.But if you pickle it yourself, you can eat all you want.Even my husband, who doesn't like celery, eats this!In Step 5, make sure you press the air out completely so that the celery will become completely immersed in the liquid that comes out of it. Recipe by Soraheno omoi

When you have too many carrots and get sick of carrot cake

I wanted to make pickles with homegrown radishes.Boil and disinfect the jar before use.Adjust the amount of sugar and vinegar as you like. For 10 to 12 pieces. Recipe by Chibisukesacchin

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

For a long time I thought radishes were boring and pointless. My partner, who is a chef, would order me food with "no radishes!" However, I discovered the art of pickling vegetables and this recipe turns a dull vegetable into something truly delicious.

Another vegetable-packed recipe. My mother makes this for us all the times, and the whole family loves it. You can eat a ton of vegetables with this salad!Step 4 is important! Use a relatively heavy weight and squeeze plenty of moisture out of the vegetables.They will reduce in bulk, and absorb flavors much better.If you chill it in the refrigerator before eating, it will be even more delicious!! For 4 to 5 servings. Recipe by Mahorou

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

I had a bunch of homegrown radishes. Pickling is the best way to prepare them.For the photo, I cut only some of the cucumbers jabara style. Since the radishes were the elongated variety, I halved them lengthwise. The kombucha gives instant pickles a good taste. The shredded kombu also gives a good flavor, and turns it into a Japanese style salad. It's addictive. Recipe by commeline

Several recipes and tips exist on Pickled Radishes, but I wanted a very simple and fast method of doing it with quality results. Mrs. Donk and I are gardening and have found that we have a overwhelming amount of produce, Radishes are more than we can put on the dinner table during the growing season and we have to do something with them. It's simple and easy! You can change it up in many different ways. For example, momma doesn't like hot and spicy but I do so I will put a little Tabasco Sauce in a few jars and omit it from hers. If you like it really hot, add some jalapeño slices! Enjoy and feel free to give any suggestions or tips of your own!

Found baby carrots and beets at the farmers market and I needed a tart dish to go with a rich main course so I made these. Really refreshing and can be easily adjusted for both quantity and flavor. P.S. This is a recipe I found on the internet.

I wash, separate, and refrigerate the turnips the night before. To separate; is I put the roots in a plastic bag, stems in a separate bag, and finally the green leaves in another bag. I cook fresh turnips in layers. First the stems, then the greens adding the roots last. The stems are the longest cook time. When you wash the turnips you might want to consider wearing cooking gloves, for the greens have thorns, on the backside of the leaves.

These have a nice, deep flavor despite not being prepared prior to pickling. The recipe amounts give you a result that is not too sweet or too sour!Here's the way to get your pickles to the perfect balance of sweet and sour. Recipe by godmother

I made this thinking of something I could make simply using turnips and turnip leaves.If you cook the turnips beforehand, it shortens the simmering time. It's not that creamy, so it might be a good idea to increase the amount of flour. Recipe by Marumikan.net

I made this because I got my hands on some delicious, fresh turnips.・For those who prefer the refreshing flavor of lemon, you can omit the soy sauce.Adjust the flavorings to your liking.・Properly wash the stems of the turnips, since they generally have dirt down inside.If you somehow just can't get all of the dirt off of them, cut them into fourths and then wash them one more time. Then, they should be clean. Recipe by Charurun

Beets are so delish and very good for the body. I have eaten them since I was little girl with my dad. Now I have introduced to me husband and he loves them too !

夏野菜をあっさりとおつけものに

Kohlrabi is not very well known in Japan, but here in Germany it's cheap all year long. I thought of a recipe that is easy to make and goes well with rice.Peel the skin thickly. Recipe by Nijiiro kitchen

I love these so much that, while I was pregnant, I ate too many and got a tummy ache!The amount of salt to rub into the radishes should be about 3% of the weight of the radishes. Recipe by Keyua

I heard from my husband that pickled onions are good for you, so now it's become a staple dish in our home.For those who aren't quite partial to vinegar, use 1 part vinegar to 1 part soy sauce, or add sugar or dashi stock to make it milder. You can use the leftover vinaigrette for vinegar dishes or to make ponzu or dressing. Pickling eliminates the sharpness of the onion and highlights the sweetness. See. Recipe by Setsumika

What best way to use some of the garden produce than a pickle for the sandwiches for the rest of the year. This time I used the last part of the mixture and put it through a hand held blender to make a spreadable version. Fingers crossed it will work out fine. After blending I returned for a minute to boil with some extra vinegar.

This refreshing side dish is crisp and tangy, with a spicy kick. It’s perfect as an appetizer or paired with a main course. Enjoy!

I made this recipe a couple of years ago and was a great success but Unfortunately last year we never had any pears to use in the garden. I couldn't wait any longer to get this pickles ready for my special christmas menu.

This recipe is not an original. I learnt the basics from my Aunty and have since altered some ingredients and methods which I found by trial and and error and my good friend google. For instance I learnt from the internet that if you soak your onions in boiling water for about 30 seconds, then put them in the sink with cold water, peeling them is so much easier. I use a pressure cooker to sterilize my jars. You can add up to 1 tbspn of brown sugar to the vinegar mix to sweeten a little. Use any vinegar you prefer, this is a good recipe to experiment with. Omit the chilli flakes if you dont like them but the finished onions are not very hot and the chilli does give a nice subtle tang. One other tip. If you double up on the recipe, no need to use double the amount of salt. I use just a pinch or so more only when I prepare 2 kilos of onions.

This is the daikon radish that my mother-in-law made for the New Year's feat. It's so good that whenever I made it, it gets eaten right up!The recipe that my mother-in-law taught is 2 kg daikon, 100 ml vinegar, 80 g salt, 2 tablespoons sake, and 300 to 400 g sugar.I adjusted it to an easy-to-consume amount using 1/2 a daikon.At first, I wondered if it was right to cover the daikon in sugar and salt. The water from the daikon will be drawn out, so use a container that will give the daikon some room.If you reuse the vinegar, it will be too thin, so I recommend draining half of the water. I recommend using it as marinade, and adding in half of the amount of ingredients for a second pickling. Recipe by Popotankobu

可當作小吃或沙拉配料。#蔬果上菜

Cookpad member “Pinkblanket’s Kitchen” posted a beautiful, sophisticated recipe for pickling daikon and carrots with 10% white vinegar. Thank you, Mrs Pinkblanket. I like to make that with my farm made 5% apple cider vinegar recipe, sugar and spices, and made a jar to see how that works when mixing carrots with daikon. Here is the recipe. It took half a year to see how the flavors and textures develop, but it sure looks pretty already and tastes good after a week. The turmeric will turn the white daikon sticks yellow.For safe pickling, follow soeasytopreserve.com.