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.

"George Shirley" > wrote in message
om...
> 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.

O, V. Impressed!

--
--

https://www.shop.helpforheroes.org.uk/

In article >,
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.

Don't the radishes bleed out?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

George, Sounds good, would you care to share your recipe ? John

On 2/21/2011 8:11 PM, Melba's Jammin' wrote:
> In s.com>,
> George > 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.
>
> Don't the radishes bleed out?
>
Yes, that's the attraction, turns all the others a reddish pink. Used to
buy the stuff when we lived in Saudi, pickled and jarred in Italy,
absolutely delicious. The radishes also added a wee bit of heat without
overcoming the taste of everything else.

On 2/22/2011 9:37 AM, wrote:
> George, Sounds good, would you care to share your recipe ? John

I'll have to see which one I used, the recipe is all over the web plus
in most pickling books.

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.

@@@@@ Now You're Cooking! Export Format

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


** Exported from Now You're Cooking! v5.87 **

On 2/22/2011 3:37 PM, Ross@home wrote:
> 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.

I don't even bother for home and kin consumption, just use a magic
marker on the lid. Works for us most of the time. If gifting to
outsiders I will print out and stick a label on them or if we take some
to the Farmer's Market to sell. A simple pint jar of jelly, jam, or
pickled whatever will bring $5.00 to $7.00 there. As far as I'm
concerned I would rather give them away as I don't think seven bucks
would even cover our labor on them, even if we do love what we're doing.