We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I like this refreshingly hot, crunchy Chinese pickled salad in the summer. Here's how I make it:
Peel and then cut some raw turnips (real turnips) into small (1 inch) bite-sized chunks. Same with some carrots. I cut them in irregular shapes. Some cauliflower chunks. Being a turnip person, I make it about 50% turnip. Chopped cabbage, too, if you want. Blanch them all in boiling water for a minute (separately, in order of color, or you will end up with orange cauliflower). You might want to give the turnip chunks a little more time to boil, but it's all meant to be crunchy.
If you want, some (unpeeled) raw cucumber chunks in it to add color and fun, great, but add those chunks at the last few minutes before straining because soggy cucumbers are not good.
Mix clear vinegar with some salt and a teaspoon or three of sugar (to taste). Toss in some of those very hot dried red Chinese peppers, also some red pepper flakes and/or fresh jalapeno slices, and some thin slices of fresh ginger root. It's fine without the ginger too.
Throw the roots and vegetables in a garbage bag or bowl with the mixture, cover, refrigerate 6-24 hrs, stirring it up occasionally. It should be meaningfully spicy, but it doesn't have to be.
Thanks for the recipe. Can you really eat uncooked turnips? Live and learn...Kid and I love turnips and spicy foods (fave recipe for usually despised rutabagas ("cattle food!" sneer other family members) in mid winter is:
Bake unpeeled organic unwaxed ones (so paraffin wax doesn't drip and burn in your over, but skin keeps flavor in) in oven along with the chicken or pot roast or beef bourguignon you are roasting at the same time along with another day's veggie, butternut squash, along with anything else that needs baking. This gets "green" obnoxious teens off your case for the energy use. More importantly, the roasting sweetens the flavor of the rutabaga, as it equally improves the flavor of all squash, pumpkin, etc and other things that fools cube and boil.
Peel, cube, place in shallow baking dish with loads of virgin olive oil, chopped fresh garlic, Tabasco, and bake about twenty minutes more to allow the flavors to blend. Cover with foil if picky consumers don't like the edges crispy, tho I consider this a feature not a defect...
An excellent, quick and easy recipe! I substituted a big fat Korean daikon for turnips cuz that's what I had on hand and used 1 tsp of Sambal Oelek (ground fresh chili paste) cuz we like pickles spicy.
I use carrots, daikon, cucumbers all cut matchstick size plus green onions in one-half inch diagonal slices. Otherwise the ingredients are essentially the same. No turnip, cauliflower [which I love] optional. I usually make about 6-8 pints at a time since they will store in the fridge for at least a month [maybe longer, but they're always gone by then].
I make 3/4 of them hot, and 1/4 practically no heat since that's the way my wife likes them. Both are delicious.