Hi, I'll trade you some "Tom Thumb" (mini butterhead) lettuce and "Early Scarlet Globe" radish for some St. John's Wort and "Principe Borghese" tomatoes. Tell me if this works, thanks. -Nick

There isn't a ratio to worry about since it is pure vinegar. It is however much of each you want. We like mostly onions but want just a few sweet peppers for flavoring and color so I mentioned the 1-2 cups of peppers. If you want some hot peppers too no problem. Just make sure it is 5% vinegar and don't dilute the vinegar with any other liquids. You can pickle just about anything in straight vinegar. Sweet peppers, hot peppers, onions, garlic, etc. So it can be all peppers or all onions 1/2 and 1/2 peppers and onions or what ever mix of them you wish. If this were a water diluted vinegar recipe like many other pickling recipes it would be a different matter all together and you wouldn't be able to trade either peppers or onions for cukes. But since it isn't diluted the ratio of peppers to onions isn't a safety issue. OK? Dave

I'll have to check our local Amish store for butter now, you guys do know that? My family has always buttered peanut butter sandwiches too, Dad especially liked lots of butter, and lots of peanut butter, I'm not sure what purpose the bread served, LOL, other than a vehicle for the other stuff. Ashley also butters her peanut butter sandwiches, but that's the only one that gets butter. Hey, in my family we put butter on EVERYTHING, because we churned our own butter so it was always available. Yup, we buttered saltine crackers, banana/pumpkin/any other quick bread, muffins, biscuits, toast, peanut butter sandwiches. Now I know why my cholesterol is high! A buttered saltine dunked into a bowl of homemade tomato soup is still delicious, though. Annie

Yep. You should be able to buy it if you have any kind of high end market, food craft shop, or similar. My very favorite is from Vermont Creamery (nee Vermont Butter an d Cheese Co.). They make a log, which is regular cultured butter, and a ball wrapped in blue plaid waxed paper sold in a little wood slat basket which has sea salt, and is saltier. The latter is excellent for bread and butter or toast, but a waste and too salty for anything where the butter isn't the point. The regular log is good for any kind of table use. I use regular sweet cream butter for cooking and baking. Organic Valley makes cultured butter with wider distribution. I can usually find it, whereas the Vermont is hit and miss. Organic Valley also make pasture butter. I'm sure there are plenty of other makers as well. Other than for the experience, I can't imagine it being worthwhile culturing your own butter if you can buy it easily. :)