RH> cauliflower, carrots, cucumbers, corn, and 
 RH> whatever else got too close
 RH> to the pot gets put up in a vinegar solution with a bunch of onions
 FT> Since Ian doesn't know chow-chow and you aren't familiar with BP, Ruth, 

 FT> thought I would let you know.  The flavours are, to me, both pleasant 
ut
 FT> I would use each in an entirely different way.  Chow-chow is more 
coarsely
 FT> chopped, and green.  Branston Pickle is chopped finely, 
Green?  If you make it with the lima beans I guess....  I've never seen a 
green chowchow.  I've seen chunked multi-colored stuff, but never anything 
really green green.
 FT> but with perceptible
 FT> pieces, and almost black in colour,
Sounds interesting.  I'd love to see the recipe for that!
 FT> I haven't gotten to try the BP recipe yet, as it's not harvest time 
re.
Where's there?  I've got a bunch of pickles put up already. [kosher dills] 
And this is pretty far north, with a cool summer into the bargain.  I haven't 
made any apple butter yet, though, alas. That's next.
--- Maximus 2.02
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