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Pickled Turnips |
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Serves: 6 Print this Recipe1 Chinese turnip, white 1 cup vinegar 2 tablespoons sugar 1/2 teaspoon salt Dash pepper 1/4 teaspoon paprika 1. Peel Chinese white turnip. Cut lengthwise in half, then in 1/4-inch slices. Place in a bowl. 2. Bring vinegar to a boil and stir in sugar to dissolve. Pour over turnip. Sprinkle with salt and pepper and refrigerate, covered, overnight. 3. Drain, and sprinkle with paprika before serving. VARIATIONS: * For the Chinese turnip, substitute regular turnips. Peel and slice thin. Then sprinkle with salt, let stand 1 hour and drain. Heat the vinegar and sugar, as in step 2, but add the turnips to the pan and simmer, covered, 2 minutes. Remove from heat and let cool in the pan. Then refrigerate, covered, overnight. * For the turnip, substitute the following vegetables in any combination: cauliflower (parboiled) or carrots, cucumbers, green peppers, chili peppers, round cabbage. Slice or dice the vegetables. Increase the amount of dressing as you increase the vegetables. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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