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  Achara zuke (turnips in vinegar dressing #36
 
Yield: 8 Pickles
 
4 oz White turnips      1 ts Salt
1 ea Dried red pepper      1 ea 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.

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