Bright, tangy, and utterly addictive, yuzu pickled turnips are a revelation of flavor. These vibrant little pickles offer a delightful contrast of textures – the crisp crunch of the turnips perfectly balanced by the juicy burst of yuzu. Forget bland, boring pickles; this recipe elevates a simple vegetable into a culinary masterpiece, ideal as a condiment, a snack, or a unique addition to any meal. The zesty yuzu juice infuses the turnips with an aromatic complexity that's both refreshing and sophisticated, creating a pickle that’s far from ordinary.
Imagine the exquisite taste of these bright citrusy turnips, ready in just a few simple steps. This recipe is surprisingly easy to make, using readily available ingredients. Ready to transform ordinary turnips into an extraordinary side dish? Let's dive into the detailed, step-by-step process to create your own batch of these flavorful yuzu pickled turnips.
Tools Needed
- Knife
- Cutting board
- Peeler or paring knife
- Strainer
- Ziploc bag
- Paper towels
- Kitchen scissors
Ingredients
- Turnip stalks
- Yuzu: 1
- Kelp: 3g
- Salt: ½ teaspoon
- Water
Step-by-Step Instructions
Step 1. Prepare the Turnips and Yuzu
- Cut the turnip stalks in half lengthwise. Then, turn them horizontally and slice into 5mm widths. Cutting horizontally against the fibers makes them more palatable.
- Add the sliced stalks to a bowl and sprinkle with ½ teaspoon of salt. Rub the salt into the stalks to draw out moisture.
- Let the salted stalks sit for about a minute to release moisture.
- Peel the yuzu using a peeler or paring knife (a paring knife is recommended for better control). Remove the white pith from the inside of the peel as it's bitter.
- Finely chop the yuzu peel.
- Before squeezing the yuzu, roll it on a cutting board to release more juice.
- Using a strainer, gently squeeze the juice from the yuzu by hand. Avoid squeezing too hard, as it can make the juice bitter.
- Lightly wipe the kelp with a damp paper towel to clean it. Cut into small pieces using kitchen scissors.
- After 20 minutes, rinse the salted turnip stalks under running water to remove excess salt.
- Thoroughly pat the turnip stalks dry with paper towels to prevent diluting the seasoning liquid.
Step 2. Make the Seasoning Liquid
- Combine the yuzu juice, kelp, and optionally, a tablespoon of white dashi (if not using kelp).
- Add the chopped yuzu peel to the seasoning liquid and mix well.
Step 3. Pickle the Turnips
- Combine the drained turnips and seasoning liquid in a ziploc bag, pressing out as much air as possible.
Step 4. Chill and Serve
- Refrigerate for at least 2 hours before serving.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Cutting the turnip stalks horizontally against the fibers improves texture.
- Remove the white pith from the yuzu peel to avoid bitterness.
- Rolling the yuzu before squeezing helps extract more juice.
- Gently squeeze the yuzu to prevent bitterness.
- Thoroughly dry the turnips to prevent diluting the seasoning liquid.
Nutrition
- N/A
FAQs
1. Can I use other citrus fruits instead of yuzu?
Yes! Meyer lemons, limes, or even a combination of citrus juices can work well, though the flavor profile will differ. Yuzu offers a unique, slightly sweet and tart flavor.
2. How long will these pickled turnips last?
Stored properly in an airtight container in the refrigerator, these pickled turnips will last for about 2-3 weeks. They’ll likely be gone before then though!
With their vibrant flavor and satisfying crunch, these yuzu pickled turnips are a delightful addition to any meal or snack board. This simple recipe allows you to enjoy the bright, zesty taste of yuzu in a completely unexpected and delicious way. So go ahead, give this recipe a try and experience the magic of perfectly pickled turnips!