Although you can use apple cider
vinegar or red-wine vinegar for making relishes and pickles, they tend to darken
the ingredients. They can also be somewhat expensive. If you want to preserve
the original colors of light-colored ingredients and keep your costs down,
distilled white vinegar is your best bet.
To help vegetables maintain maximum
crispness, some recipes call for adding 1/8 teaspoon alum per quart of liquid.
If your ingredients are fresh, however, and you don't overcook them, added alum
really isn't necessary.
Pickled Calico Vegetables
6 C. cauliflowerets
1 C. pickling onions, peeled
2 C. green peppers, chopped
2 C. carrots, sliced
1/4 C. pickling salt
1 qt. vinegar
1/2 C. sugar
2 t. mustard seed
2 t. celery seed
2 t. hot pepper sauce
Combine all vegetables and salt in a large mixing bowl. Cover with ice; let
stand for 3 hours.
Drain vegetables; rinse well.
Combine vinegar, sugar, mustard seed, celery seed and hop pepper sauce in large
saucepan. Bring to boil; add vegetables and simmer 5-7 minutes.
Pack hot into jars, leaving ¼-inch headspace. Remove air bubbles. Screw on caps.
Process 10 minutes in boiling water bath.