I've made a small batch of pickled Japanese Turnip (the small white ones) based on this recipe.
- 1 cup vinegar, such as white, apple cider, or rice
- 1 cup water
- 1 tablespoon kosher salt or 2 teaspoons pickling salt
- 1 tablespoon granulated sugar (optional)
I did not add other aromatic ingredients but I added a teaspoon or so of pepper flakes.
I boiled the mixture and pour it over the sliced turnips; covered and put in the fridge for a couple of days; in that case I did not intend to keep them longer, so no bottling or canning.
They were good, but overwhelmingly vinegary (at least compared to commercial pickles)
How can I know if the pickles were pickled correctly; I only tasted the vinegar, a little bit of the pepper flakes, but not much of the turnip.