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

> Most of the flavor in pickled stuff comes from herbs and/or spices and not
> the vinegar. Vinegar is generally used to make whatever is pickled safe to
> keep and eat. Creepy crawlies don't like vinegar. The standard for
> pickling here is 5% vinegar, usually white but I suppose you could use any
> type as long as it is at least 5% USP(United States Pharmacopoeia) of
> course the UK may have a different standard. I have used apple cider and
> red wine vinegar for pickles a few times but was not happy with the taste
> of the final product. All of those flavored vinegars in this country, with
> minor exceptions, are 5%USP.

OK so I can experiment so long as the ph of the vinegar is right?

Heh I still haven't worked out what I will pickle

> We went by Lowe's garden center after Miz Anne's doctor appointment this
> morning, picked up some more tomato plants, sweet chiles, squash, both
> zucchini and straight neck yellow, and some Ichiban eggplant. I will plant
> them later today along with some green beans, small yellow pear tomatoes,
> etc. from seed we already have. Included will be the George's Longhorn
> mild chile, I used sweet longhorns and various hot chiles to breed them
> into a mild, very prolific sweet chile that ripens red but is very good
> green. Took about fifteen years of playing with them to get what I wanted.

Ehh tha's bin a busy lad

> Miz Anne is doing very well according to the doctor. He told her that 25%
> of hip surgery patients her age die within one year, she's not one of
> those according to him, another 25% go into nursing homes within one year,
> she's also not one of those, another 25% tend to have problems for the
> rest of their lives and the group she's in live to a ripe old age without
> problems. He's thinks she's exceptional and is healing rapidly.

Excellent)))

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