Tokyo Turnip Pickles
The use of Purple Sweet Potato Vinegar in this recipe yields a pickle that has a robust yet light flavor. The Tokyo turnips also pick up a very light hue of pink once pickled.
This recipe is adapted from Iio Jozo.
- 1 lb Tokyo turnips
- 2 teaspoons sea salt
- 1½ tablespoons Iio Jozo Purple Sweet Potato Vinegar
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 tablespoon water
- Peel the turnips, then sliced into ⅛” rounds. Add the sliced turnips into a bowl and toss with the salt. Over the next 30 minutes or so, gently massage the turnips a few times and each time you do that, drain any liquid that has accumulated. Continue until the turnips become soft.
- In the meantime, combine the vinegar, sugar, mirin and water. Now mix this pickling liquid mixture with the softened turnips and let marinate for at least 2 hours, then serve and enjoy.