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  Added: Apr 27, 2007  •  Visited (446)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Turnips In Vinegar Dressing
(Achara Zuke)
What You Need:
  • 2 medium-sized white turnips (about 2 ounces each)
  • 1 teaspoon salt
  • 1 small takano tjume (dried red pepper)
  • A 1-inch square kombu (dried kelp), cut from a sheet of packaged kombu and washed under cold running water
  • ¼ cup rice vinegar, or substitute ¼ cup mild white vinegar
  • 4 teaspoons sugar
  • MSG

  • How To Cook:
    1. Starting a day ahead, peel the turnips and, one at a time, slice them in the following fashion: Make thin slices down to within

    2. Now cut each turnip into quarters. In a mixing bowl, stir the salt into ¼ cup of cold water. Add the turnips. Soak in the refrigerator for 24 hours.

    3. The following day, cover the dried red pepper with cold water and soak at room temperature for about 1hour, or until soft: Cut off the top of the pepper, remove and discard the seeds, and slice the pepper crosswise into very thin rings.

    4. Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1 inch long by 1/8 inch wide.

    5. Drain the turnips and squeeze them firmly until dry. Combine the vinegar, ½ cup cold water, the sugar and a sprinkle of MSG in a 1½-to 2-quart jar (or bowl) and stir thoroughly.

    6. Add the turnips, pepper rings and kombu, and stir again. Cover tightly with a jar cover or plastic wrap, and refrigerate for at least 12 hours before serving. "Achara zuke" will keep for 3 or 4 days.

    To Make: 8 pickles
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Vegetables » Turnip
    Main Ingredient » Condiments » Vinegar
    Dish » Marinades & Pickles

     





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