[CH] =?iso-8859-1?Q?Re:_=5BCH=5D_crisp_jalape=F1os?=

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• Next message: Linda Reynolds: "Re: [CH] Blossom Drop on C. pubescens"
• Previous message: Alex Silbajoris: "Re: [CH] Blossom Drop on C. pubescens"

Something that I have been wondering....   for crisp pickles you slice off a 
small amt of the blossom end of the cuke because of the natural softening 
enzyme that is located there.  Is there a similar enzyme in peppers?

One other thing that I learned the hard way is that garlic will turn 
blue/purple if there is iron in the water.  I refrigerator pickle a lot of 
garlic, peppers, onions, cukes etc. 

• Next message: Linda Reynolds: "Re: [CH] Blossom Drop on C. pubescens"
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