Miso Pickled Hakurei Turnips

Pickled turnips

Hakurei Turnips are mild, sweeter turnips that usually lack the bitterness of other varieties. They are quite tasty, lightly sautéed, roasted, or pickled. Reserve the greens to sauté with eggs or other braising greens.


1 bunch hakurei turnips, trimmed and thinly sliced
1 tablespoon red miso paste
3/4 cup rice vinegar
1 teaspoon sugar
½ teaspoon crushed black peppercorns
½ inch ginger knob, peeled and grated
2-3 scallions or green onion, thinly sliced


  1. Combine vinegar, miso, sugar, and pepper. Stir until miso and sugar dissolve.
  2. Place turnips, ginger, and scallions in a pint sized mason jar.
  3. Pour vinegar mixture over turnips. If there isn’t enough liquid to cover them, add enough water to cover.
  4. Put in the refrigerator for at least an hour before eating. These should last for about one week.

Pickled Beet Deviled Eggs

Deviled Eggs

Easter is this weekend and what better way to celebrate than with colorful eggs that everyone can enjoy? These are quite easy to make, delicious, and a lovely centerpiece to boot! I’ve written the recipe to make 12 servings (6 eggs), but it can easily be scaled up or down depending on how many you’re feeding.


for the pickles-
3 cups of water
1 cup of white wine vinegar
1 teaspoon sugar
1 red beet, peeled and sliced
1 shallot or 1/2 an onion, sliced
5 allspice berries
1 bay leaf

for the eggs-
6 eggs at room temperature
1 tablespoon Dijon mustard
3 tablespoons mayonnaise or aioli
1/2 teaspoon paprika
6 sprigs of parsley, chives, or tarragon, chopped coarsely


  1. In a small pot, combine all pickling ingredients and bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat and allow to cool.
  2. Meanwhile place eggs in a large pot and cover with water (make sure the eggs are covered with 1 1/2 inches of water) and bring to a boil. As soon as the water boils, set a timer for 8 minutes. While the eggs are cooking, prepare a bowl with ice water – you’ll use this to cool the eggs and prevent them from over cooking. When 8 minutes are up, remove the eggs from the boiling water and place in the ice bath.
  3. When the eggs have cooled, peel them and place them in a jar or bowl with the beet pickles and brine. Allow to set in this solution in the refrigerator at least two hours or overnight.The longer they sit, the deeper the color from the beets will penetrate. The eggs will also take on more of the pickle flavor.
  4. When the eggs have sat in the pickles long enough for your liking, remove them and cut them in half.
  5. Use the back of a spoon to gently remove the yolks and place them in a bowl along with the mustard, mayonnaise, paprika, and half of the herbs. Mix all the ingredients together with a fork until combined. (I like to leave mine a bit chunky, so that there are a variety of textures)
  6. Use a spoon or piping bag to put the filling back into the eggs and arrange on a serving platter. Sprinkle remaining chopped herbs over the top. Voila! Party Snacks!

Fennel Refrigerator Pickles

pickled fennel

To cut through the hearty flavors of winter, I turn to my pantry. In the summer I put up all kinds of preserves and pickles, which I am so grateful for in the winter. On a chilly, sunny winter day it’s nice to add some brightness to a simple snack or supper of cheese, bread, and cured meat with some simple pickles. If you don’t have some waiting for you in the larder, these are a quick fix! And they’re quite versatile. Feel free to use this technique with carrots or beets, too. You can always adjust the spices to what you like. Here, I used fennel seeds to give the bright, fresh fennel another, earthy dimension. But you could also use allspice, chili flakes, or juniper berries. Play around with the flavors and enjoy this winter pick-me-up!


1 large fennel bulb, thinly sliced
1 cup white wine vinegar or apple cider vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon honey or sugar
1 teaspoon fennel seeds
1 teaspoon black pepper corns


  1. In a small saucepan combine vinegar, water, salt, sugar, and spices and bring to a low boil.
  2. Place fennel in a quart sized mason jar.
  3. Turn off heat and pour mixture over fennel.
  4. Place in refrigerator and allow to cool overnight.
  5. Enjoy! These should last in the fridge for several weeks… if you don’t eat them all in one sitting 🙂