Re: [CH] Chile-Heads Digest V4 #417

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On Fri, 15 May 1998, Cameron Begg wrote:

> >KIMBERLEY BROWN (by way of Mary Going ) wrote:
> >> I've yet to figure out why the oil and vinegar get along
> >> and how they keep the peppers so crispy!  Sigh.
> 
> I seem to remember that the addition of a small amount of alum helps. Does
> this jog anyone's memory?

IIRC, that is used to keep pickles crisp.  I've never made pickles myself,
but that's what I remember reading in rec.food.cooking a while back.


Chuck Demas
Needham, Mass.

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