Overnight Turnip Pickles


The turnips in Japan are crisp and sweet and come in a creamy white or brilliant magenta pink. The latter make beautiful, colourful pickles that brighten up a winter meal. I like to add the stalks for a little contrast in texture and colour.


  • 1 turnip, preferably with stalks attached
  • 1/2 tsp salt
  • yuzu or lemon zest (optional)


  • Wash the turnip and peel if necessary. Wash the stalks week of any grit or dirt.
  • Cut the turnip in half, then into quarters.
  • Thinly slice into crescents.
  • Finely chop the stalks.
  • Place in a bowl and add the salt.
  • Gently rub the salt into the turnip.
  • Leave overnight in the fridge (I have also left this for as little as half an hour).
  • Drain most of the liquid but do not squeeze dry, you want the pickles to be moist.
  • Add shavings of yuzu or lemon zest.

Keeps for several days in the fridge.





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