Seeking cauliflower pickler
The Joneses
instead? Anyways, I ran across a cauliflower & mixed veggie pickle in
Small Batch Preserving today, if you want the receipt I'll type it out.
Edrena
PS - came across some neato looking cauliflower pickle recipes when I
googled for who ever it was.
Dwayne
of you dont mind.
Dwayne
"The Joneses" <famj...@swbell.net> wrote in message
news:405FB0C5...@swbell.net...
The Joneses
> Please do. I would love to try it.
> "The Joneses" <famj...@swbell.net> wrote in message
> news:405FB0C5...@swbell.net...
> > Wasn't one of us looking for cauliflower pickle recipes? and froze them
> > instead? Anyways, I ran across a cauliflower & mixed veggie pickle in
> > Small Batch Preserving today, if you want the receipt I'll type it out.
Here ya go. I have not tried this one, but it sounds good, and one cans it for
the shelf. BTW, Google came across with lots of entries for "cauliflower
pickle" if you wanted some more recipes.
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
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.
Dwayne
Brian Mailman
> > 1.5 cups granulated sugar
Anybody used Splenda in pickling?
B/
The Joneses
Yup, it's nice, but *don't* use one for one like they say on the
package. Start with 4 to 1, and taste as you go.
Edrena
Loki
What is Splenda?
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
George Shirley
aspartime or saccharin.
George
Brian Mailman
ERFFFF.... that will get expensive!! Here it's $4 for the equivalent of
a 1-pound box.
B/
Brian Mailman
>
> il Sun, 28 Mar 2004 03:12:58 GMT, The Joneses ha scritto:
>
> > Brian Mailman wrote:
> >
> > > Dwayne wrote:
> > > > > 1.5 cups granulated sugar
> > > Anybody used Splenda in pickling?
> >
> > Yup, it's nice, but *don't* use one for one like they say on the
> > package. Start with 4 to 1, and taste as you go.
> > Edrena
>
> What is Splenda?
A non-carb sugar substitute (but made from sugar) that is heat-labile
(that is, can be used for cooking and baking).
B/
Dwayne
bitter taste you got with the older style artificial sugars.
Dwayne
"Brian Mailman" <bmai...@sfo.invalid> wrote in message
news:40663728...@sfo.com...
Brian Mailman
>
> I used Splenda while canning grapefruit and oranges. They came out with the
> bitter taste you got with the older style artificial sugars.
Yeah, my friends tell me I'm nutz when I say I can taste that in my
coffee. Not just bitter but metallic.
Ah, well.
B/
Loki
Not nuts, just one of the 20% of the population who can taste it.
Heat also makes that taste stronger.
The Joneses
> Tell them it's genetic. I taste it as bitter and metallic
> too.
Ol'Whiskerface can tell even if just a little is used. Me OTH can eat it sprinkled
over fruit just like regular sugar.
Edrena
George Shirley
Daughter is on Atkins diet, 35 lbs so far, and she says it satisfies her
craving for sweets without any adverse taste but her daughter says it
tastes metallic. I guess YMMV where sweeteners are involved. I do some
baking with Splenda but don't usually even use sugar in tea, coffee, or
anything else and am trying to break the pastry to fat cycle without
much luck.
George
Brian Mailman
>
> il Wed, 31 Mar 2004 17:02:36 -0800, Brian Mailman ha scritto:
>
> > Dwayne wrote:
> > >
> > > I used Splenda while canning grapefruit and oranges. They came out with the
> > > bitter taste you got with the older style artificial sugars.
> >
> > Yeah, my friends tell me I'm nutz when I say I can taste that in my
> > coffee. Not just bitter but metallic.
> >
> > Ah, well.
>
> Not nuts, just one of the 20% of the population who can taste it.
> Heat also makes that taste stronger.
Huh... I've never heard that and I own a mailing list with a rather
sizeable subsection of diabetics. I went to Splenda becuase it wasn't
supposed to have that aftertaste like aspartame.
As the Baba Rum Raisin (me in my more profound moments) sez, "Live and
learn and then ya learn some more."
B/
Loki
> Loki wrote:
> > Not nuts, just one of the 20% of the population who can taste it.
> > Heat also makes that taste stronger.
>
> Huh... I've never heard that and I own a mailing list with a rather
> sizeable subsection of diabetics. I went to Splenda becuase it wasn't
> supposed to have that aftertaste like aspartame.
>
> As the Baba Rum Raisin (me in my more profound moments) sez, "Live and
> learn and then ya learn some more."
Reading the BBC and New Scientist constantly, helps up the 'esoteric
information' rate. :-)