Shanghai has changed so much in the recent years that most of the places from my childhood memory no longer exist, but the familiar foods are still everywhere from my parents’ house to street vendors. And they fill me with nostalgia.
Yesterday I made a jar of pickled green turnip and it’s ready to eat today! They make the crunchiest and most refreshing appetizer or a side dish or a savory snack. I used to have pickled or dried turnip with porridge at breakfast every morning. I never thought they were particularly delicious in anyway. They were just a part of a very meager diet. Back then, no one had refrigerators and we often pickled or dried our food to preserve them. But this once mundane everyday staple became completely new and special after decades of living in America.
Basic Pickled Turnip Ingredients:
30 to 40 grams salt or to taste
4 to 6 chili peppers
1/4 teaspoon peppercorn or Chinese 花椒
1 pack Equal or other sweetener that is not sticky
Wash and scrub and peel the turnips. Slice them into two inch long wedges. Mix all the ingredients in a mixing bowl or any large container before transferring them to a jar. Let it stay for at least an hour and up to two days, either in the fridge or in room temperature. Pour out all the juice that came out of the turnip. Press a serving spoon on the turnip and squeeze out as much water as you can.