re: safety of recipes (Pickled Turnips and Preserved Lemons)

The first method of pickling the turnips would be fine if placed in the fridge and not left at room temp.

The second pickled turnip recipe is unsafe. They are done using a method of putting a lid on a jar and allowed to seal called "open kettle". No processing is done to create a true vacuum seal and nothing has been done to destroy spoilage microorganisms. A boiling water bath for high acid foods is still required for safety. There are contaminents on and in the jars and if they are not destroyed by heat treatment, they are sealed inside the jars and can grow. It also takes a certain time, depending upon the food being processed, to inactivate enzymes that cause food spoilage.

There is not nearly enough acid in this recipe, either. A pickling brine must be at least half vinegar that is 5% acidity. Some vegetables may require more than half to be safe for that particular vegetable. That is why we recommend using publications known to be USDA approved, as some other publications may not have had their recipes tested for safety against food borne illnesses.

As for the lemons, making them by cutting slits and filling with the salt and placing in the fridge would be fine.

Adding water to the mix would dilute it too much, especially if left on the counter at room temp.

I know of a few people who have made the preserved lemons by the first method and enjoy them for cooking.

I hope I have answered your questions, if not, then I will be happy to reply again.