Re: [CH] Keeping Jalepenos Crunchy
Mike Shimek (mike@dmfarms.com)
Thu, 22 Aug 2002 07:19:35 -0400
Add alum, it's available in the grocery store. I think a half teaspoon per
quart should do it. Check a pickle recipe in a cook book.
Mike Shimek
D & M Farms
----- Original Message -----
From: "James H Boyd" <rhema6@juno.com>
To: <chile-heads@globalgarden.com>
Sent: Wednesday, August 21, 2002 10:26 PM
Subject: [CH] Keeping Jalepenos Crunchy
> Hi!
> We recently made some pickled jalepenos which flavor wise turned out
> really well. However, they did have a pretty mushy texture. Does anyone
> know a way to keep them reasonably crispy? Thanks!
>
> James the Holy Roller Chile Head
> Visit me on the web: http://www.geocities.com/Heartland/Woods/8255
>
>
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