Re: [CH] Adobo Sauce/Pickled peppers
Brent Thompson (brent@hplbct.hpl.hp.com)
Mon, 25 Oct 1999 12:17:32 -0700
> Also, as my late pepper harvest ripens (or rots) in paper bags, I'd like to
> pickle some chiles.
Just a reminder, in case your bags hold fully mature chiles:
ripe (e.g., red) chiles tend to become soft in texture when pickled.
Sometimes _very_ soft. Many consumers do not find this pleasing. For this
reason, green chiles usually work best for pickling. Varietal differences
do exist: some types get even softer than others. For example, red-ripe
tabasco chiles are closer the 'Nearly Liquid' end of the Pickled Ripe
Chiles Hardness Range, whereas red cayennes are closer to the other extreme
of the range (merely 'Soft').
--- Brent