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Pickled Japanese Turnips

The turnips shrink quite a bit during processing, so pack them tightly into the jars. Look for Niseko turnips here at our farm stand or at other farmers’ markets. Shiso leaves can be found at Asian markets.


Make 3 pint jars
2 ½ pounds Niseko turnips
4 cups white vinegar (5% acidity)
½ cup water
¼ cup canning and pickling salt
¼ cup sugar
6 green shiso leaves
3 serrano peppers, for extra spice make a vertical cut along the peppers on one side but keep peppers whole
3 garlic cloves, sliced
3 inch piece ginger, peeled and thinly sliced


  1. Cut the tops off the turnips and reserve for another use or discard. Scrub the turnips with a vegetable scrubber to remove all the grit and dirt and cut into 1-inch wedges. Toss wedges with salt and let sit for 30 minutes to release some of their liquid and firm up before pickling. Rinse salt off turnips and pat dry.
  2. While you are waiting on the turnips, sterilize 3 pint jars and the prepare lids.
    While jars are boiling, bring vinegar, 1/2 cup water, salt, and sugar to a boil in medium sized stainless steel saucepan over medium heat. Stir to dissolve sugar and salt.
  3. Place 2 shiso leaves, 1 serrano pepper, and 1 sliced garlic clove in each hot jar. Divide the ginger among each jar and pack the turnips in tightly, leaving 1/2-inch headspace. Cover turnips with hot pickling liquid, leaving 1/2-inch headspace.
    Seal and process jars in a water bath canner, processing 15 minutes.
  4. 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.

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