[CH] =?iso-8859-1?Q?crisp_jalape=F1os?=
Margaret Lauterbach (melauter@earthlink.net)
Wed, 09 Aug 2006 06:34:18 -0600
Do not use softened water when making pickles, or else they WILL be
soft. Margaret L
Date: Tue, 8 Aug 2006 21:36:42 -0400
From: "Linda Hutchinson" <lipant@sympatico.ca>
Subject: Re: [CH] making pickles
I do.
Two years ago I wanted to do some jalapenos down for nachos, etc, but have
them stay crisp and not be
too vinegary. So..... I used my dill pickle recipe, minus the dill.
Here goes
12 cups of water
3 cups of vinegar
1 cup of coarse pickling salt
This mixture is the brine and DO NOT ALTER IT. Bring to a boil in a large
pot and put one garlic clove, cut in half, into each canning jar. Then fill
with sliced jalapenos (some red some green if avail). Fill the jar to
overflowing with brine (do this in the sink preferably) then seal properly.
Turn jars upside down overnight to cool and check in the morning. If they
are leaking, reboil the liquid and use another jar.
These were great!
Linda Hutchinson