Would you be kind enough to post the recipe and process from start to
finish for us newbies?

Thanks

Dave G
>Well I made the Mixed Winter Pickle from _Small Batch
>Preserving_.
>Whoo boy is it sweet. The recipe called for slinging the
>cauliflower, onion, and carrots into the boiling vinegar mix
>and bring back to a boil. I did not put the onion in this
>category, as I like crisp onion! I also parboiled them baby
>carrots for 3 mins beforehand, as we don't like our carrots
>too crunchy.
> I did not have any wax beans so I used Sugar Snap Peas. I
>would not advise this again. They were certainly edible, but
>this recipe is canned and at my altitude the mix had to boil
>for 25 minutes. The peas were on the verge of too done. The
>simmering water bath process was also suggested in the
>recipe.
> The cauliflower maintained its shape, but was well cooked.
>Chunks of cauliflower big or bigger than a walnut is a good
>size. Smaller gets cooked too much. The recipe called for 2
>cups florets, about 1/2 cauliflower. I wanted more. The red
>bell pepper maintained its bright red color, but the texture
>was on the verge of soft. Once again, the simmer bath mighta
>been better.
> I also threw in a sprig of dill (it's been waving at me in
>the garden), but the flavor was drowned out by the vinegar,
>onion and cauliflower. Maybe needed to use dill seed or more
>leaf.
> I also made a batch replacing 1.5 cups sugar with 3/4 cup
>splenda, used 4 cups cauliflower, a piece of cabbage that
>needed to be used and no peas. This was nice, but all the
>cole veggies gave off a di-stink-tive aroma when the jar was
>opened. Didn't affect taste to me, but open that jar in the
>pantry not at the party. The cauliflower stems, peeled and
>sliced were nice too.
> hehehe My neighbor, who won the benefit of this experiment
>asked me to teach her how the pickle is made. bwhahaha. The
>first ones're free, the rest cost ya!
> Making asparagas pickles tomorrow as a reward for
>balancing the checkbook once again.
>Edrena
>