Why It Works Using a mandoline assures thin slices that pickle within an hour. A brief salting step before brining draws out moisture, so the finished pickles keep a firmer bite. The specific mixture of brine ingredients builds brightness while keeping the turnips' flavor clear. The first time I saw a hakurei turnip, I thought I was looking at some new-to-me strain of albino radish. It was at a farmers' market, back in my very early days as a local eater and pickler when so much was still unknown. I asked the farmer and he explained that they're a Japanese strain of turnips that get planted in early spring and are ready to harvest within just a month of planting. Serious Eats / Marisa McClellan Thus began my love affair with these young, creamy-fleshed turnips. Each spring, I look forward to their arrival at the market. They have a similar texture to radishes, but without a radish's signature pepperiness. Most often, I just slice them thinly and add them to salads or use them as a vehicle for hummus.…