[CH] cut the vinegar/"secret ingredient"

Andie Paysinger (asenji@earthlink.net)
Thu, 21 May 1998 09:55:21 +0000

O.K. guys,  didn't you mama's ever larn you nuttin?

For sauces that have too much vinegar vinegar taste - balance it with a

However you have to cook up a simple syrup - do not use honey - there
are problems with it.
you do have to bring it to a boil -
Then add a bit to your sauce, make sure it is well mixed, taste and add
more if needed.

This is also a 'fix' for  dill pickles that are too "puckery"   a
tablespoon or so of simple syrup to the jar does wonders.
and never card the juice from sweet pickles - especially the hot ones.
ome pickled peppers are in a too vinegary bath. pour off half the liquid
and add the sweet pickle juice - much better.  You can also stick in a
few slices of ginger to add another dimension to the flavor.
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net    So. Calif. USA   "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your