Re: [CH] good crunchy recipe
Rob Pieters (r.pieters7@chello.nl)
Thu, 14 Aug 2003 20:37:32 +0200
Hi Alan,
What I do to keep them crunchy when I pickle them is that I clean the
peppers and divide them in rings (jalapeno) or just cut them in half ( I
leave the seeds in but you can take them out too)
And fill up sterilized small glass pot's with them.(I boil them first
including the lids for a few minutes and put them upside down on a clean
kitchen towel).
In the mean while I bring white wine vinegar to a boil and keep it cooking
for a few minutes, also to concentrate the acid a little.
Than I fill up the jar's with the boiling vinegar, just about 5 mm from the
top, close the lid and let them cool down upside down.
I had no problems and the peppers stayed nice and crunch... have some pots
over a year and there still ok, after opening I keep them in the fridge...
Hope this helps... starting myself in a while again too, with the past heat
wave here in the Netherlands you could hear them grow!
Hot regards
Rob
----- Original Message -----
From: "H. Alan Kantrud" <prairiehabanero@usjet.net>
To: "Chileheads" <Chile-heads@globalgarden.com>
Sent: Thursday, August 14, 2003 6:49 AM
Subject: [CH] good crunchy recipe
> hey pods~
>
> i am de-lurking to see who has a goof-proof recipe for preserving peppers
in
> a manner that keeps the crunch.
>
> specifically i need to help a friend pickle a peck of jalas as she has
given
> up getting a batch to stay crisp. me thinks she is pickling them as you
> would a cucumber/dill pickle.
>
> any recipes or good links much obliged.
>
> best to all,
>
> h. alan, a.k.a. the prairiehabanero
>
>
>
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