Put up roughly 10kg of turnips into pickles: matchsticked them, put in a couple sliced beets for colour, filled the container maybe 1/6 full of 7% vinegar, and then added water to cover and salt at 3% of total weight including veg and vinegar (it's a bit more complicated than that, I boiled the brine and poured it over warm, and some calculations needed to be made on that brine).

I also did carrot/jalapeno/garlic pickles (mostly carrots), about 9kg, with a 6% brine poured over boiling (not total veg + water weight, just 6% brine). I'm using vacsealed bags of water for air exclusion in the gallon jars, then there's an airlock on one and the waterlock fermentation crock as well.

I also canned some potatoes but haven't yet opened a can to test; I put in 3/4 tsp of Old Bay seasoning per liter jar.

The carnitas I made has been seeing a bunch of use. That recipe is a keeper even though I find the cumin smell offputting when I open the jar. When fried up and put into a burrito it's really good.