Pickled Chrysanthemum Turnip Recipe

I’m totally obsessed with this quick pickled chrysanthemum turnip recipe because it’s such an easy way to transform a simple vegetable into something gourmet and sophisticated. Plus, having a jar of these in the fridge means I can add a burst of tangy, spicy crunch to salads, sandwiches, or just eat them straight up when I’m craving something deliciously unique!

I adore the lively taste of my Pickled Turnip with Chrysanthemum. Its flavors are a delightful combination of sweet and spicy.

The recipe pairs the Artist Turnip with these flavor-infused pickled ingredients: rice vinegar, star anise, and garlic. I love the texture of the pickled turnip and the way it can elevate a dish with its combination of crunch and the tang you want from something pickled.

Ingredients

Chrysanthemum Turnip:
A crisp root vegetable; full of fiber, helping with digestive health.

Rice Vinegar:
Imparts a gentle, zesty sharpness; improves the pickling process.

Sugar:
Offsets the acidity; provides sweetness to the pickling brine.

Garlic:
Imparts fragrant richness; has the ability to kill microorganisms.

Chili Flakes:
Adds heat; can be omitted if a delicate flavor is preferred.

Ingredient Quantities

• 1 large chrysanthemum turnip (about 500g), peeled and thinly sliced
• 1 cup rice vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 tablespoons salt
• 1 teaspoon chili flakes (optional, for heat)
• 2 cloves garlic, thinly sliced
• 1 teaspoon black peppercorns
• 1 star anise
• 1 bay leaf

Instructions

1. In a small saucepan, mix the rice vinegar, water, sugar, and salt. Heat the mixture over medium until both the sugar and salt disappear completely. Call it done; it’s cooled enough now to proceed.

2. Put the sliced-thin chrysanthemum turnip into a large bowl or jar made of glass.

3. If you’re using chili flakes, add them now, along with the sliced garlic, black peppercorns, star anise, and bay leaf to the turnips.

4. Make sure the turnips are fully submerged in the vinegar mixture as you pour it over them.

5. Press the turnips down into the pickling liquid with a clean spoon, if necessary, to keep them submerged.

6. Let the jar cool to room temperature, then seal it tightly with a lid.

7. Move the jar to the refrigerator and allow the turnips to absorb the taste of the pickling liquid for a minimum of 24 hours. This is necessary for the flavor to fully develop.

8. During this time of repose for the spice jar, you may gently shake it once or twice to redistribute the spices.

9. The turnips, after being pickled, are set to be served as a zesty side dish or condiment.

10. Keep any remaining food in the refrigerator, making sure that the turnips are still in the liquid. This will keep them fresh for the next meal.

Equipment Needed

1. Small saucepan
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. Large glass bowl or jar
6. Spoon (for pressing down turnips)
7. Lid for the jar
8. Refrigerator

FAQ

• Q: What is a chrysanthemum turnip?The turnip known as chrysanthemum is a distinct root vegetable. It has a very light flavor and a texture that is quite crisp. In fact, I would say it is too light to stand up to many Western preparations. That, however, makes it ideal for Asian cuisine, which I typically use as a framework when cooking turnips.
• Q: Can I substitute the chrysanthemum turnip with another vegetable?Yes, daikon radish or turnips can be used as a substitute, although the flavor will differ somewhat.
• Q: How long should I let the pickled turnip sit before consuming?Let the pickled turnip sit in the refrigerator for a minimum of 24 hours for the flavors to develop; however, it is best after 48 hours.
• Q: How long do pickled chrysanthemum turnips last?Refrigerated and kept in an airtight container, they can last 2-3 weeks.
• Q: Can I make this recipe without sugar?You can use a sugar substitute or just omit the sugar altogether, and you can still make it very sweet.
• Q: Is it necessary to use star anise in this recipe?A: Star anise gives a unique sharpness to dishes, but if you wish to avoid it, or cannot find it, use a pinch of ground anise seed instead.
• Q: Can I skip the chili flakes if I don’t want any spice?Certainly, the chili flakes can be left out completely if a diner wishes for a milder dish.

Substitutions and Variations

Apple cider vinegar can take the place of rice vinegar when making a dish.
Honey can be used as a natural sweetener in place of sugar.
Freshly sliced jalapeño peppers can be used in place of chili flakes for a fresh heat.
White or pink peppercorns can be used in place of black peppercorns; you will then have a different spice note in your dish.
A stick of cinnamon can be used in place of star anise for a warm and aromatic variation.

Pro Tips

1. Uniform Slicing for Even Pickling Ensure that the chrysanthemum turnip slices are uniformly thin to allow for even absorption of the pickling liquid. A mandoline slicer can be helpful for achieving consistent thickness.

2. Enhance the Flavor with Fresh Spices For the best flavor, consider using freshly crushed black peppercorns and freshly sliced garlic. This enhances their aromatic properties and provides a more robust flavor to the pickling brine.

3. Adjust Sweetness and Saltiness Taste the pickling liquid after the sugar and salt have dissolved. If you prefer a sweeter or saltier profile, adjust the sugar and salt proportions accordingly before pouring it over the turnips.

4. Customize the Heat Level If you’re adding chili flakes, adjust the amount based on your heat preference. You can even try different types of chili peppers for a unique flavor—such as dried Thai or bird’s eye chilies.

5. Sterilize the Jar for Longer Shelf Life Consider sterilizing the glass jar before adding the turnips. This helps prevent any unwanted bacterial growth and extends the shelf life of your pickled turnips. To sterilize, immerse the jar in boiling water for a few minutes, then let it dry completely before use.