Makes1 quart
- Active Time:20 min
- Start to Finish:1 day (includes time for flavors to develop)
January 2008
-
6
cups
water
-
1
cup
distilled white vinegar
-
1/2
cup
sugar
-
3
small (1- to 1 1/2-inch-long) fresh hot red chiles, split lengthwise in half
-
1/4
cup
julienned peeled ginger (about 1 oz)
-
3
garlic cloves, smashed
-
2
bunches baby Japanese turnips, such as hakurei, or 2 bunches radishes (about 1 lb)
-
Bring water, vinegar, sugar, and 2 tablespoons salt to a boil in a 3-quart nonreactive saucepan, stirring until sugar has dissolved. Cool, then stir in chiles, ginger, and garlic.
-
Scrub turnips in cold water and trim, leaving 1/2 inch of stems attached. If any are ping-pong-ball size or larger, halve or quarter. Pack turnips into glass jars or a glass bowl and pour in cooled pickling liquid, dividing chiles, ginger, and garlic among jars. Chill, covered, 1 day for flavors to develop.
Cooks' Note: Pickled turnips keep, chilled, up to 1 week. Color may fade if using radishes; vegetables will wrinkle after 2 days.
