In article
>,
spamtrap1888 > wrote:

> On Jun 7, 9:01*pm, Lou Decruss > wrote:
> > On Mon, 07 Jun 2010 22:39:45 -0500, Melba's Jammin'
> >
> > > wrote:
> > >In article >,
> > > Lou Decruss > wrote:
> >
> > >> I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
> > >> salt. *The link I posted last week sliced them after a 2 month brine.
> > >> Being sliced I assume it's going to go faster so I'll check them in a
> > >> week and see where they're at and maybe make a tiny test batch.
> >
> > >> One pound gave me exactly one quart.
> >
> > >>http://i45.tinypic.com/2njlyqc.jpg
> >
> > > :-) *That's a lot of salt if you made brine for just the one quart. *
> >
> > I didn't measure. *I just dumped some in. *It was probably a bit less.
> > That's another reason I want to check it at a week. *Thanks for the
> > pointer though. *I'm new to this stuff. *The peppers are only a small
> > part of the final product. *
> >
> > >Did you process or are you letting them sit in the fridge?
> >
> > Just in the fridge. *I have the gear but never processed anything yet.
> > If the stuff turns out well it might motivate me to learn canning.
>
> Wait till all the flavors blend, I agree.
>
> Pressure canning would be safest.

Waterbath processing is the method of choice for this tested mixed
vegetable pickle recipe from the National Center for Home Food
Preservation: http://www.uga.edu/nchfp/how/can_06/...mixed_veg.html
Note that the pickling liquid is full strength vinegar.

Pressure canning would cook the vegetables.

Lou, the place to be for preserving quesitons is at r.f.preserving.
FWIW. Lots of experienced people; on topic 95% of the time.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures