Pickled Japanese Turnips with Shiso from 'Little Jars, Big Flavors

Name: Pickled Japanese Turnips with Shiso from 'Little Jars, Big Flavors
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Japanese, Asian
Ingredients: 3 garlic cloves; 59 milliliters canning-and-pickling salt; 3 serrano peppers; 6 fresh red or green shiso leaves; 59 milliliters sugar; 1 kilograms hakurei turnips; 946 milliliters white vinegar (5% acidity)

The recipe Pickled Japanese Turnips with Shiso from 'Little Jars, Big Flavors could satisfy your Japanese craving in roughly 45 minutes. This gluten free and vegan recipe serves 30. One serving contains 24 calories, 0g of protein, and 0g of fat. Only a few people really liked this hor d'oeuvre. Head to the store and pick up shiso leaves, canning-and-pickling salt, vinegar, and a few other things to make it today.

Instructions

Sterilize jars, and prepare lids.

While jars are boiling, scrub turnips thoroughly, and remove any blemishes; trim off green tops.

Ingredients you will need

Turnip

Cut turnips into 1-inch wedges. Bring vinegar, salt, sugar, and 1/2 cup water to a boil in a 3-quart stainless steel saucepan over medium heat, stirring to dissolve sugar and salt.

Ingredients you will need

Turnip

Vinegar

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Place 2 shiso leaves, 1 serrano pepper, and 1 garlic clove in each hot jar. Pack turnips tightly in jars, leaving 1/2-inch headspace. Cover turnips with hot pickling liquid, leaving 1/2-inch headspace.

Ingredients you will need

Serrano Pepper

Whole Garlic Cloves

Shiso Leaves

Turnip

Seal and process jars for 15 minutes.

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Ingredients you will need

Water