Asian-style pickled turnips

approx. 500 g. total (just over a pound) salad turnips and carrots (and a cucumber if desired); turnips should predominate
1/2 tsp. salt
4 Tbsp. sugar
7 Tbsp rice wine vinegar
1/2 tsp. ground ginger, to taste
1-2 whole dried red peppers, optional

Peel (if desired) and chop turnips and carrots into pieces less than 1/2 inch thick, peel and cut cucumber into 6ths lengthwise, remove seeds, and cut into 1-1 1/2-inch pieces. Mix vegetables with salt and let sit 1 hr.; dry thoroughly. Dissolve sugar in vinegar and add ginger; pour over vegetables and peppers, and toss to coat. Chill at least 6 hours.

By Dana Huffman.

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Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.