Title: Turnips in Vinegar Dressing
Categories: Vegetable Side dish
Yield: 8 Pickles
| 4 | oz | White turnips |
| 1 | ts | Salt |
| 1 | | Dried red pepper |
| 1 | | 1" square kombu, washed |
| 1/4 | c | Rice vinegar -=OR=- 1/4 c - white vinegar |
| 4 | ts | Sugar |
| | | Soy sauce |
Starting a day ahead, peel the turnips &, one at a time, slice them in the
following fashion: Make thin slices down to within 1/8" of the base, move
the turnip a half turn clockwise & make similar slices intersecting the
first ones. Now cut each turnip into quarters. In a mixing bowl, stir the
salt into 1/4 c cold water. Add the turnips. Soak in the refrigerator for
24 hours. The following day, cover the dried red pepper with cold water &
soak at room temperature for about 1 hour, or until soft. Cut off the top
of the pepper, remove & discard the seeds, slice the pepper crosswise into
very thin rings. Wrap the piece of kombu in a damp towel and let it rest
for about an hour, or until it is soft and pliable. Cut into strips 1" by
1/8" wide. Drain the turnips & squeeze them firmly until dry. Combine the
vinegar, 1/2 c cold water, sugar & a sprinkle of soy sauce in a 1 1/2 to 2
qt jar & stir thoroughly. Add the turnips, pepper rings and kombu, & stir
again. Cover tightly with a jar cover or plastic wrap, & refrigerate for at
least 12 hours before serving. Will keep for 3 or 4 days.