1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Pickled Chrysanthemum Turnips
Jp

Preparations

  1. Step 1

    Mix the rice vinegar, dashi and sugar in a small pan and bring to a simmer on medium high heat. Once the sugar has dissolved, remove from heat and let cool.

    Mix the rice vinegar, dashi and sugar in a small pan and bring to a simmer on medium high heat. Once the sugar has dissolved, remove from heat and let cool.

  2. Step 2

    Prepare your turnips by cutting off the bottom to make a flat base.

    Prepare your turnips by cutting off the bottom to make a flat base.

  3. Step 3

    Using two chopsticks as a guide, make narrow vertical cuts down the length of the turnip. You want to cut almost to the bottom of the turnip, but not all the way, so the chopsticks prevent you from going too far. It must be completely vertical, otherwise you may cut away one of the other cuts you made. It’s no big deal if it happens once or twice, but don’t do it the whole time otherwise you’ll have no petals! Make the cuts to be as close together as possible.

    Using two chopsticks as a guide, make narrow vertical cuts down the length of the turnip. You want to cut almost to the bottom of the turnip, but not all the way, so the chopsticks prevent you from going too far. It must be completely vertical, otherwise you may cut away one of the other cuts you made. It’s no big deal if it happens once or twice, but don’t do it the whole time otherwise you’ll have no petals! Make the cuts to be as close together as possible.

  4. Step 4

    The cuts should be close together and not all the way to the bottom.

    The cuts should be close together and not all the way to the bottom.

  5. Step 5

    Yet another view of the cuts!

    Yet another view of the cuts!

  6. Step 6

    Once you’ve cut down the length of the turnip, rotate it 90 degrees and repeat the process down the other side. You basically want to make a cross hatch pattern.

    Once you’ve cut down the length of the turnip, rotate it 90 degrees and repeat the process down the other side. You basically want to make a cross hatch pattern.

  7. Step 7

    Yet another view of the cuts!

    Yet another view of the cuts!

  8. Step 8

    Once you’ve made all the cuts, the top of the turnip will look like this.

    Once you’ve made all the cuts, the top of the turnip will look like this.

  9. Step 9

    Combine the water and salt to make a saltwater bath for the turnips, and place each turnip in the water once cut. Let them sit for about 30 minutes to help them soften.

    Combine the water and salt to make a saltwater bath for the turnips, and place each turnip in the water once cut. Let them sit for about 30 minutes to help them soften.

  10. Step 10

    After about 30 minutes the petals should be pretty flexible.

    After about 30 minutes the petals should be pretty flexible.

  11. Step 11

    GENTLY squeeze out most of the saltwater from each turnip and place in a jar or plastic container. If you squeeze too hard the petals might fall off! Pour the vinegar mixture over the turnips, and let pickle for at least 30 minutes, up to 24 hours. More water will be pulled out of the turnips as they pickle, so don’t worry if it doesn’t completely cover them right away.

    GENTLY squeeze out most of the saltwater from each turnip and place in a jar or plastic container. If you squeeze too hard the petals might fall off! Pour the vinegar mixture over the turnips, and let pickle for at least 30 minutes, up to 24 hours. More water will be pulled out of the turnips as they pickle, so don’t worry if it doesn’t completely cover them right away.

  12. Step 12

    The color from the skin will slowly penetrate the rest of the turnip over time. The pickle in my main photo was after 24 hours, but if you want the color to be completely even, let them sit for 2 to 3 days. The pickles keep in the fridge for at least a week, so they’re perfect for pulling a flower or two out for each meal to have a delicate accent all week long!

    The color from the skin will slowly penetrate the rest of the turnip over time. The pickle in my main photo was after 24 hours, but if you want the color to be completely even, let them sit for 2 to 3 days. The pickles keep in the fridge for at least a week, so they’re perfect for pulling a flower or two out for each meal to have a delicate accent all week long!

  13. Step 13

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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