Lynn Gifford wrote:

I LOVE home canned pickles but am afraid of all that work
(and the possibility of causing the rapid and painful death of people
I love.)
Can you please post the recepie for the sweet mixed pickles?
Those I would try as I can no longer buy them here.
Lynn in Fargo

You betcha. The neat thing about canning pickles is that you can do it
in a boiling water bath with mason jars & new lids. Takes a bit of
practice to get all the steps in the most efficient order, but I've had
a lot of fun the last couple of years. Come visit the
rec.food.preserving & read their FAQ; there's a list of books you can
probably check out of the library the first time around. We'll help you
*not* poison anybody. From _The Complete Book of Year-Round Small-Batch
Preserving_,
by E. Topp & M.Howard, Firefly Books, c. 2001
Winter Salad Pickle
2 cups cauliflower florets [about 1/2 a cauliflower]
1 cup peeled pearl onions, or larger onions, quartered
1 cup thickly sliced celery
1 cup sliced carrot
1 cup thickly sliced zucchini [!!]
1 cup yellow beans, trimmed and cut into 1-inch pieces
2 medium sweet red peppers, cut into squares
3 cups white wine vinegar or Herb Vinegar
1.5 cups granulated sugar
1 1/3 cups water
2 teaspoons pickling salt
1/8 teaspoon paprika
1. Combine cauliflower, onions, celery and carrot in a large bowl.
Combine
zucchini, beans and peppers in a separate bowl.
2. Combine vinegar, sugar, water, salt and paprika in a large stainless
steel
or enamel saucepan. Bring to a full boil over high heat. Add
cauliflower,
onions, celery and carrot and return just to a boil. Remove from heat
and stir
in zucchini, beans and peppers.
3. Remove hot jars from canner. Remove vegetables from liquid with a
slotted
spoon; pack into jars. Pour liquid over vegetables to within 1/2 inch of
rim.
Process 10 minutes for pint jars and 15 minutes for quart jars.
Makes 4 pint jars.
Variation: use any combination of vegetables for a total of 8 cups.
Notes - broccoli and broclirab are not good for this. I thought the
beans a waste of time, but broad beans might be nice if not too tough.
Sugar snap peas got limp. I parboil the carrots 3-5 minutes - using baby
carrots is nice. I had to add processing time for altitude. Double the
cauliflower! Increase the red pepper! Green pepper will fade to a nasty
color. Use a brightly colored jalepenyo if you like. This stuff sold
like hotcakes at the Farmers' Market. *To go sugar free: reduce salt by
half, delete sugar, use 1+ cups Splenda, tasting as you go. Do not use
Equal.

The Joneses wrote:

Lynn Gifford wrote:

Come visit the rec.food.preserving & read their FAQ; there's a list
of books you can probably check out of the library the first time
around. We'll help you *not* poison anybody.

mozartCome to Pectina, and we'll show you how/mozart

B/