How'd they come out? Did you cut the vegetables into 'spears'? The
recipe says 'slices' and to me that means carrot sticks and zucchini
spears. Capisce? How'd the zukes hold up? Mushy?

What do you think about coins instead of spears?

Inquiring Mind Wants to Know.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

"Melba's Jammin'" wrote in message
...
How'd they come out? Did you cut the vegetables into 'spears'? The
recipe says 'slices' and to me that means carrot sticks and zucchini
spears. Capisce? How'd the zukes hold up? Mushy?

What do you think about coins instead of spears?

Inquiring Mind Wants to Know.
--

I wish I had kept better notes (OK, any notes at all) -- I always think I'll
remember how I did something, and then I never do.

I know I combined two recipes from SBP. The vinegar mixture was made using
white vinegar in it, and it had fresh oregano. I wanted something that
looked really pretty in the jars, so I used half-pint jars, and cut the
carrots and zucchini into spears (pretty thin ones, really -- I cut a medium
carrot into at least sixths and maybe eighths lengthwise) that I inserted
vertically in each jar so they made "stripes".

Before I put in the veggies, I put a peeled clove of garlic and a spring of
fresh oregano in each jar and then put the veggies in so that the garlic and
oregano looked decorative.

The pickles came out okay, but the zucchini wasn't as crisp as I would have
liked. If I ever repeat the experiment (and I might this year) I think I'll
use carrots, cucumbers, and green beans, and pint jars.

Anny

"Anny Middon" wrote in message
...
"Melba's Jammin'" wrote in message
...
How'd they come out? Did you cut the vegetables into 'spears'? The
recipe says 'slices' and to me that means carrot sticks and zucchini
spears. Capisce? How'd the zukes hold up? Mushy?

What do you think about coins instead of spears?

Inquiring Mind Wants to Know.
--

I wish I had kept better notes (OK, any notes at all) -- I always think
I'll remember how I did something, and then I never do.

I know I combined two recipes from SBP. The vinegar mixture was made
using white vinegar in it, and it had fresh oregano. I wanted something
that looked really pretty in the jars, so I used half-pint jars, and cut
the carrots and zucchini into spears (pretty thin ones, really -- I cut a
medium carrot into at least sixths and maybe eighths lengthwise) that I
inserted vertically in each jar so they made "stripes".

Before I put in the veggies, I put a peeled clove of garlic and a spring
of fresh oregano in each jar and then put the veggies in so that the
garlic and oregano looked decorative.

The pickles came out okay, but the zucchini wasn't as crisp as I would
have liked. If I ever repeat the experiment (and I might this year) I
think I'll use carrots, cucumbers, and green beans, and pint jars.

Anny

I'm so glad I keep a canning diary. I use it sometimes when cooking a new
recipe, too. It's fun to go back over the years and see my comments. And fun
to share with the family and friends, esp. when I name a pickle after them
or some particular event. I named the Winter Salad Pickle (I call it Sweet
Veggie Pickle now) Freedom Pickles because I made a particular big batch on
the 4th of July one year. Nice name, my family approves.
Edrena