9.01.2010

Pickled Turnips

You'll notice a distinct lack of turnips on my thriving crops list from yesterday. That's because the geese mowed them down early on and kept hitting them until they died from being loved to death. I do love a good turnip though and I thought for sure I would get some from my garden this year. I have a root maggot problem so I quite growing, for a few years anyway, the crops they love in hopes of starving them and discouraging them. I didn't see any root maggots this year, of course I didn't see any turnips either.

I did however make a trip to Pyrahs U-Pick farm and buy the weight of my small child in turnips. Twice. The first time I ate so many in one day I was sick. The second time I brought them home I strictly limited myself and I haven't been too fiberously full and queasy at all. But the downside to that rule is storing that many turnips in my fridge, they certainly take up a LOT of room. So I decided to do something interesting with them, besides peel and eat with salt. Peel and eat is THE best way to consume turnips, if you were wondering.
These little turnip pickles remind me of the ones served in Korean restaurants. Banchan refers to selection of little dishes of pickled delights. And then microscopic dried fish(easy to resist!) also. The banchan are set down the middle of the table and are meant to be shared by everyone and eaten with the main dish, rice and soup. Ours so far have only been nibbled furtively by my husband and I while no one is looking. The kids are good with peel and eat turnips  right?

Pickled Turnips
4 cups turnip strips, a little bigger than julienne
2 TBSP salt
2TBSP sugar
1 cup water
3 TBSP sugar
1/2 cup seasoned rice vinegar
1 dried chili pepper*optional*
5 thai basil leaves
2 cloves of garlic, smashed with the side of a knife blade

toss the turnips with the salt and sugar
let them set for 10-15 minutes to release their water, turning 3-4 times
meanwhile over low heat in a small saucepan heat the water, vinegar and sugar
stirring to dissolve sugar, turn the heat off
then add the pepper, basil leaves and garlic and set aside
after ten minutes are up pour the turnips in to a colander and rinse for two minutes with fresh cold water
pack the turnips in to a quart jar, it will not be completely filled
pour the vinegar mixture over the turnips, poking any errant basil leaves, garlic and the pepper down in to the pickles
cap and refrigerate
chill for at least two days for maximum flavor
these will last up to two weeks in the refrigerator, not in our house but maybe in yours

by themselves
I suppose they could be preserved in a canning pot or pressure cooker but I think you might lose the crunch of the pickle from cooking, if you try it let me know! And beware, the little nibbles we tried are fantastically addictive and are begging for a bowl of rice and beef bulgogi. I'm begging too!

So what's the matter with you guys, scared of what I might have in my thrifted giveaway? Oh come on, you've seen the treasures I drag home! I'll give you a hint, it's appeeling, so don't screw around, enter already! Better?
Also check out:

T4ToriginalGirlichef
Lots of great real food ideas!

Love and Peace--




not one to be trumped by the cuteness of turnips littlest boy showed up with an apple he speared
pickles got nothin' on this boy!

12 comments:

  1. yes I'm afraid...but I'll play, especially since I just wrote a meatless post ( I am just SO efficient!). It never occurred to me to eat turnips raw. Hmmmmmm. BTW- too much dal has the same effect.

    ReplyDelete
  2. i ain't skeered.....honest.....
    i love little dried fish better than you do---cept when i overdo it and burp them all day long.....come on...
    you know that is quite funny....
    i hope that the giveaway is the kitsch AND the puppy.....all you would be missing at that point is the espresso....heh!! which in copious amounts is quite lovely.....
    i love your pickles...very pretty color.....needs some baby dried fish tho'!!=P mb

    ReplyDelete
  3. ohhhhh.....just tried to look you up on FB--- and there is a FB account....called "Hey mom--- what's for dinner??" hmmmmm...just created
    in Aug 2010...definitely not with your outlook on organics....good wholesome cooking--- more like quick takes on hamburger helper etc.....
    huh.....odd.....just thought you would want to know.....and i am not really being a FB police....just confused me momentarily!! mb

    ReplyDelete
  4. I"ve never had a turnip!! I need to try them though!

    ReplyDelete
  5. I'm kind of embarrased to say that I've never had a turnip. eeek.

    ReplyDelete
  6. OH, those pickled look awesome! I've never pickled turnips...what's wrong with me!? Must try =)

    ReplyDelete
  7. I have also never had turnips (that I recall)...I saw them for sale at Pyrahs and wondered..."what do you DO with them?" Thanks for the tips.

    ReplyDelete
  8. Thanks for sharing this w/ t4t this week, too Laura =)

    ReplyDelete
  9. Pickled turnips, good idea. I have a couple waiting to be used.

    -Brenda

    ReplyDelete
  10. When I was a kid, we used to sit around at night and peel, slice, salt pieces of turnip for a snack. Waaaaaa! But I could go for a pickle, too :) Thanks for sharing your recipe with Two for Tuesday.

    ReplyDelete
  11. Oh laura, you are so speaking my language on turnips. Actually, i pretty much keep my mouth shut when I have turnips in the house because I LOVE THEM SO MUCH!!! This recipe looks great! I also make a shredded turnip and carrot mixture that I ferment that turns out like a more sweet sauerkraut, but anytime i can get turnips into me, raw, cooked, pickled, roasted, I DO! Thanks for sharing this on the two for tuesday recipe blog hop! Alex@amoderatelife

    ReplyDelete
  12. I conquered my fear of beets this week - turnips will be next. So, you just eat them raw? Not cooked? With butter or something? Ah, now I must buy some turnips to try! Thanks for linking to Two for Tues!

    ReplyDelete

Am I talking DIRECTLY to you? Well then let me know!