Sautéed Japanese (Hakurei) Turnips With Turnip Greens

Japanese baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this insanely easy and delicious side dish requires very few other ingredients, allowing the turnip flavor to shine through.

Sweet Pickled Daikon Radish

Crunchy, bright and just slightly sharp, daikon makes an amazingly tasty pickle.

Quick-Pickled Cucumbers With Rice Vinegar

A quick Japanese-style rice vinegar cucumber, perfect for serving with rice or stuffed into Pork Belly Buns.

Pickled Kumquats

Save a bit of the winter citrus season by pickling kumquat halves in a slightly spiced vinegar syrup. Eat the fruit with cheese, meat or salad. The leftover liquid can be drizzled into sparkling water or whisked into vinaigrettes.

Pickled Daikon

This quick pickled daikon is great as an appetizer, side dish, or on banh mi sandwiches. We based it on a Cantonese restaurant recipe!

Quick Pickled Radishes

These quick pickled radishes are a great way to extend the life of radishes. They add crunch and pucker to homemade tacos and cheese plates.

Quick Pickled Ramps with Coriander and Chili Flakes

Ramps, a wild leek that tastes like an earthy cross between green onions and garlic, make an excellent pickle. This particular combination of pickling spices was heavily influenced by the basic pickling brine recipe in The Wild Table, an excellent book on foraged foods by Connie Green and Sarah Scott.

Fermented Radish Slices

Fermented radishes are crisp, tangy and require just salt, water and sliced radishes to make. Beneficial bacteria transform the sugars and starches in the veg into tart lactic acid, creating a pickle that tastes good and is good for your digestion to boot.

Quick-Pickled Watermelon Radishes

These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.

Pickled Dilly Carrots

These pickles are quick to make and perform miracles on boring meals. I tend to munch them straight from the jar. More discerning eaters should try them added to tuna salad or with a salad Nicoise.