Without the actual name of the recipe or at least the page number I can't find exactly what recipe you are talking about so I am going to assume it is the Hot Pickle Mix one on pg. 50 in the newest edition? Could really use that info in the future. ;)

Otherwise, since these are all low-acid vegetables, I'd keep all the other veggies to the same amounts called for in the recipe and just use the peppers you have. Without computing the pH differences in all of them there is no way to know what affect changing the amounts would have on the pH.

If that is the correct recipe then yes, you can add more of the carrots or cauliflower (I wouldn't add cukes as they will dilute the vinegar because of all the water they contain) as long as you keep the total amounts of vegetables the same since that recipe has ample vinegar in it (10 cups).

Dave

Yes, that is the recipe. So, problems would come from using too many low acid veggies not too few right? Thank you so much for answering quickly :)

Safety issues would arise from using too many low-acid vegetables for the amount of vinegar in the recipe, yes. You will find some recipes that stipulate "do not change the amounts or the ratio of vegetables in this recipe" just because of that problem. Since they are all low-acid vegetables, leaving some of them out is no risk. Adding extras of them can be unless you are trading pH for the same pH and that is difficult to compute.

And, as I said, cucumbers because of all the water they contain dilutes the vinegar over shelf time so any extra of them is something to avoid.

OK?

Dave

Yes I understood not to increase the cucumbers. I added and extra cup of cauli so I should still be safely under the total amounts of veggies. Thank you so much :)

Next is salsa lol. But I'm torn between Annie's and the zesty recipe in the same BBB book.

Well I won't be tasting the hot pickle mix for at least a week or two. But, I can tell you that the salsa is amazing. I am so happy it turned out so well. I'm assuming the canned salsa won't be as tasty but I'm sure it will still be delicious. THANK YOU ANNIE!!! lol

I'm assuming the canned salsa won't be as tasty

You may be surprised~ ;)

For safety reasons I always use all vinegar and never add any water. if you use all vinegar then it is safe to substitute veggies.

So called safe recipes use as much water and as little vinegar as possible and remain safe. Obviously more vinegar and no water is always more safe.

Vinegar Preserves.

I made the hot mix last year and all the cauliflower turned a nasty gray color. I picked it out and tossed it when I served the mix but wondered why this happened. Any thoughts?

all the cauliflower turned a nasty gray color

Interesting. I have seen it turn lavender/purple and many report that effect, but gray? Yuk!

Which vinegar did you use - cider or white? Was the cauliflower really fresh or perhaps several days old? Was the brine color clear or had it turned cloudy? The rest of the vegetables still had good normal color or were they faded?

Dave