Re: [CH] Keeping Jalepenos Crunchy

Mike Stallcup (michael.stallcup@msfc.nasa.gov)
Mon, 26 Aug 2002 13:11:06 -0500 

>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!

One of my favorite recipes to use with chiles is Sweet Lime Pickles 
(below).  Yes, I pickle hot chiles as sweet pickles and the sweet-hot 
flavor is wonderful.  I have pickled both green and ripe serrano, 
jalapeno, and aji amarillo chiles.  I slice the chiles in half 
lengthwise so the pickling solution can surround each piece.  The 
lime process keeps the pickles crispy.  Pickling lime should be 
available wherever you get your canning supplies.

                    *  Exported from  MasterCook Mac  *

                        Grandma's Sweet Lime Pickles

Recipe By     : Shirley Stallcup
Serving Size  : 12   Preparation Time :0:00
Categories    : Pickles & Relishes

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    7      lbs           cucumbers, zucchini, green tomatoes -- cut into chunks
                         (or whatever you want to pickle)
    2      c             pickling lime
                         -- Pickling Solution --
    2      qts           vinegar
    5      lbs           sugar
    1      tsp           celery seed
    1      tsp           mixed pickling spices
    1      tsp           turmeric
    1      tsp           whole cloves
    1 1/2  tbsps         pickling salt (non-iodized)
                         green food coloring (optional)

Peel and remove seeds from large cucumbers or zucchini (or thickly 
slice green tomatoes).  If pickling chiles, slice lengthwise starting 
just below the stem, leaving stem intact.  Alternately, remove chile 
stem and/or remove seeds, whichever you wish.  Cut produce into 
bite-size pieces. Weigh to about 7 lb.  Cover with solution of 2 c. 
pickling lime well dissolved in 2 gallons of cold water.  Let stand 
24 hours in a covered, non-metal container.  Stir occasionally (lime 
tends to settle out).  Drain and rinse thoroughly two or three times 
(or more).  Soak for 3 hours in clear water.  Drain well.  Soak in 
pickling solution for 12 hours or overnight.  Pour cucumbers and 
pickling solution into large pot and simmer for 45 minutes.  Seal in 
jars and process in boiling water bath (15 minutes for pints).  By 
using the lime process the pickles stay crisp when canned.

Makes about 6 qts or 12 pints

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-- 
Mike  (C-H #36, hab seed intact)
Carpe Capsicum!
(My words, not NASA's)