|Posted on August 19, 2009 at 4:57 PM|
A Japanese meal normally finishes with some kind of pickle and a bowl of rice. It's nice to save the pickles to the end because the saltiness ties the whole meal together. Pickles can be made with many vegetables - both root and leafy types. Some pickles can be quite salty for the western palate. Some can be rather sweet. This ways vegetables are pickled differ from region to region and from family to family. As for the pickles I made tonight, I wanted to see how dried peaches which I bought at the Farmers Market will work with turnips. It was a fun experiment. These were quick pickles that stayed in a vinegar mildly sweet dressing for about 1 hour. The dried peaches softened and added a lovely sweetness to the turnips. I enjoyed them. You can call these pickles, salad too. It's hard to draw a line between what is a pickle and what is a salad in Japan because salads were introduced to the country much later. I would call this one a hybrid.
Dried peaches from the Farmers Market.
Dried apricots will work with this recipe, too.
Very tender baby turnips
QUICK TURNIP PICKLES WITH DRIED PEACHES
Makes 4 servings
4 small baby turnips
1 tsp salt
3 dried peaches or apricots
2 Tbls water
2 Tbls Rice vinegar
1 Tbls Sugar (or maple sugar)
1/2 Tsp Salt
Peel the turnips and slice them lengthwise in halves. Then slice each half crosswise into 1/8 inch thick pieces. Rub in the salt until the turnip slices become tender. Rinse under water.
Slice the peaches or apricots thinly, about 1/4 inch thick pieces.
In a medium size bowl, mix the vinegar dressing ingredients. Squeeze out the excess water from the turnips and then add to the bowl. Also add the sliced peaches. Leave in the vinegar dressing for at least an hour. Keeps in the fridge for 2 or 3 days.