Watermelon Turnip & Broccoli Ume Pickles

Serves: 30 | Prep Time: 10 minutes | Cook Time: 0 minutes
Watermelon Turnip & Broccoli Ume Pickles


  • 1/2 cup watermelon turnip, sliced in thin half-moons
  • 2 stalks broccoli
  • 1 cup cold water
  • 1/4 to 1/3 cup Eden Ume Plum Vinegar
  • 1 pint canning jar with lid
  • 1 piece cotton cheesecloth


Place the watermelon turnip slices in the jar. Peel the hard skin from the broccoli stalks and discard skin. Thinly slice the stalks on a diagonal and place in the jar.

Combine the water and ume vinegar and pour over the vegetables. Place a piece of cheesecloth over the mouth of the jar and secure with the jar's o-ring, an elastic band, or string.

Let sit on the counter overnight. Remove cheesecloth, place the cap on and refrigerate. Remove 2 or 3 pieces daily and serve with meals as desired. Keep for 1 month refrigerated.

Nutritional Information

Per serving - 3 calories, 0 g fat (8% calories from fat), 0 g protein, 1 g carbohydrate, 0 g fiber, 0 mg cholesterol, 58 mg sodium

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