On Mon, 21 Feb 2011 11:39:09 -0600, George Shirley
> wrote:

>Opened our first jar of mixed pickled vegetables yesterday afternoon.
>Excellent taste and crunch, even the turnips were tasty and did not
>cause gastric distress as cooked ones do. I should have purchased some
>red radishes to include but could not find any locally. The radishes
>tend to lend a red coloration to the other veggies and make a more
>attractive pickle.
>
>The mix included turnips, pearl onions, celery, cauliflower, and sweet
>pepper chunks. No cukes in this mix as they aren't available except as
>hot house items locally for at least another two months. This recipe was
>definitely a keeper. The calcium chloride worked as expected, making the
>pickles very crisp after a three week soak in the sealed jars. I am
>pleased with the results.

Hi George,
I'll second that on the Pickle Crisp. I just opened another jar of the
curried mixed pickles we made in September last year and they are
beautifully crisp and tasty. I could sit and eat half a jar or more
with just a slice or two of nice homemade whole wheat bread.
I'm certainly happy that Bernardin decided to make PC available here
in Canada last year and, a big thanks to you for inspiring me to get
out and look for it.
And, if you like curry flavour, I'm sure you'd like these pickles.
http://tinypic.com/r/2usc4kn/7 I still can't put labels on straight.

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Curried Mixed Pickles

Pickles

16 cups mixed vegetables of your choice
such as whole pickling onions,
cucumber, swt. red & green pepper,
cauliflower; cut up
slices of carrot, etc.
1/2 cup pickling salt
1-1/2 gallons ice water
3 cups white vinegar
1-1/2 cups water
4-1/2 cups granulated sugar
1-1/2 tablespoons curry powder
1-1/2 teaspoons fennel seed
1-1/2 teaspoons ground cumin
1 teaspoon ground coriander
1-1/2 teaspoons ground turmeric
horseradish root; thin slices
ginger root; thin slices
Pickle Crisp

Combine the vegetables in a large glass, stainless steel or ceramic
bowl.
Sprinkle with the 1/2 cup pickling salt and cover with ice water. Let
stand overnight in a cool place.
Next morning, combine the vinegar, 1-1/2 cups water, sugar and spices
in a saucepan. Bring to a boil and simmer for 15 minutes.
Meanwhile, drain the vegetables. Place 1 slice each of ginger and
horseradish root plus appropriate amount of Pickle Crisp in each of 7
clean, hot, pint jars. Pack with drained vegetables. Cover with hot
syrup, leaving 1/4" headspace. Affix lids and rings. Process in a
boiling water bath for 10 minutes.

Yield: 7 pints


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