"zxcvbob" > wrote in message
...
> The Joneses wrote:
>
> > zxcvbob wrote:
> >
> >
> >>George Shirley wrote:
> >>Anyone got a real good recipe for pickled cauliflower?
> >>
> >>Use whatever recipe (BBB should be fine) but don't process them. Just
put
> >>'em in quart or half-gallon jars, pour boiling brine over (to blanch
them
> >>as much as anything), and refrigerate.
> >>Try adding a little epsom salt to the brine -- maybe a teaspoon. It
will
> >>sort of do what the calcium chloride commercial packers use does.
> >
> >
> > What does the epsom salt do for pickles? Makes my roses look nice.
> > Edrena
> >
>
> It crisps them. I'm not sure of the mechanism, but it has something to do
> with binding to the pectin. It's not as effective as calcium salts, but
> it's easy to obtain and does a pretty good job. I'm a little uneasy about
> using alum.
>
> What does epsom salts do for roses?
>
> Best regards,
> Bob

Don't know 'bout roses, but a few tablespoons in the bottom of the planting
hole makes my 'maters grow like crazy. I swear it gives them a stronger
acid-y taste, too.

Lana Stuart