Hakurei turnips are, in truth, more like a radish than they are like a turnip - best eaten raw, with a hint of spicy. But unlike radishes, hakurei have a creamy texture that is unlike any other veggie we grow. Though my favorite way to eat hakurei is pulled out of the ground, wiped on my shirt, and chomped into three seconds later, my second favorite way is this quick pickle recipe. Try it!
Quick Pickled Hakurei
Adapted from Momofuku by David Chang and Peter Meehan
Makes 1 quart
4 Cups whole hakurei turnips, tops removed
1 cup water, piping hot from the tap
½ cup rice wine vinegar
6 tbsp sugar
2¼ tsp kosher salt
Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves. Pack the turnips into a quart jar, pour over the brine, cover, and refrigerate. These will be best about a week after you make them, and they will last for months!