Have you tried the NCHFP recipe for pickled mixed veg

I have never made Linda's recipe but I know the reason she recommends that most of the Armenian Mixed Vegetable Pickle recipes out there be fridge stored only is because so many of them call for too little added acid. A 1:5 or a 1:6 parts vinegar to water is common in many of the recipes that pop up on the web and that is just too weak for all those low acid vegetables to be safely shelf-stored.

Otherwise you can make them just about any way you want as far as the vegetables and spices used as long as you use a minimum of 1:1 vinegar to water for the brine (more vinegar is safer) and process them in a BWB for 10 min. (adjust for altitude).

Dave

Thank you Dave. There are so many interesting recipes in the JofP, I will probably try some of the refrigerater-safe-only ones just to try something different. I am trying a couple of her fermented recipes currently, I sure hope they turn out! I have no experience with fermenting.

Would the 3.5 cups sugar in the NCHFP Mixed Veg recipe make for a pretty sweet pickle, like a bread & butter? If so can I reduce the sugar or take it out entirely and not negatively affect the texture of the vegetables? I don't want a sweet pickle, just vinegary- salty.

So would a combination of green beans, small green grape tomatoes, carrots, celery, cauliflower, onions, peppers, etc. be ok regardless of the proportions of each, as long as I stick to 1:1 Vinegar to water or stronger?

Thanks so much for your advice!

<Would the 3.5 cups sugar in the NCHFP Mixed Veg recipe make for a pretty
sweet pickle, like a bread & butter? If so can I reduce the sugar
or take it out entirely and not negatively affect the texture of the
vegetables? I don't want a sweet pickle, just vinegary- salty.>

Yeah you can reduce it. In theory you could leave it out completely but note that is a straight vinegar recipe, not diluted. So much of the sugar is there to off-set some of the vinegar taste. Just sugar your brine to your taste before filling the jars with it - sample it in other words first. You might also want to try making it with cider vinegar rather than white for a more mellow taste with less 'bite'.

<So would a combination of green beans, small green grape tomatoes,
carrots, celery, cauliflower, onions, peppers, etc. be ok regardless of
the proportions of each, as long as I stick to 1:1 Vinegar to water or
stronger?>

Technically, yes, but it is the absolute bottom minimum and make sure it is 5%. Personally I wouldn't make it that weak. I prefer a bit more margin of safety and a longer shelf life so I go with a 2:1 ratio of vinegar to water. But there again, taste it first before filling the jars and adjust as needed.

Dave

Excellent advice Dave, thank you so much! I don't have any problem with using a 2:1 ratio. Longer shelf life, added safety... Works for me! ;)