=?ISO-8859-1?Q?Re:_[CH]_crisp_jalape=F1os?=
Mary-Anne Durkee (durkee.ch.list@gmail.com)
Wed, 9 Aug 2006 10:13:37 -0700
a chunk of horseradish helps crisp pickles, but never use softened water.
On 8/9/06, Margaret Lauterbach <melauter@earthlink.net> wrote:
> 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
>
>