Takuwan (pickled Japanese turnip)

Recipe Rating:
 1 Rating

Ingredients

2 qt sliced daikon ( salt daikon overnight!!)
1/3-1/2 c sea salt or kosher salt
2 1/2 c sugar
1 c vinegar
1 c water
yellow food coloring
1 Tbsp monosodium glutatmate (optiional) i don't use it.

The Cook

Shirley Makekau Recipe
x1
Well Seasoned
Washougal, WA (pop. 14,095)
tutuwoman
Member Since Jul 2010
Shirley's notes for this recipe:
My family loves pickled daikon ( pickled Japanese turnip)I made a few jars of it before we moved in August from Vancouver,WA to Washougal,WA. the jar on the left is the picked turnip and the jar on the right is pickled mango. I didn't have a picture of the daikon by itself so please excuse.
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Directions

1
Boil together:
sugar, water, vinegar, monosodium glutamate (if using)
2
cool and add the yellow food coloring, (A few drops at a time till you get the color you like.)doesn't take much to get a pretty pale yellow color.
3
Pour over vegetables that have been put in steralized jars and refrigerate.
4
Note: regarding the turnips that have been soaking in the salt overnight.. I rinse the salt off and then add the turnips to the jars and then do step #3
5
I let the pickles sit in the refrigerator for a few days or even a week so the syrup will incorporate into the daikon and it will taste sooo ono (good)!!!

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Comments

2 comments

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user Shirley Makekau tutuwoman - Jan 15, 2011
Shirley Makekau [tutuwoman] has shared this recipe with discussion group:
TRIED & TRUE RECIPES
user Monica H MonisiaH - Aug 27, 2011
Monica Hossa [MonisiaHossa] has shared this recipe with discussion group:
EXOTIC SPICES, INGREDIENTS AND FOODS

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