[Fwd: Re: : Re: [CH] Mild (no heat) Jalepenos]
Lukasz Electronics (lukasz@midcoast.com.au)
Sun, 01 Apr 2001 21:23:48 +1000
-------- Original Message --------
Subject: Re: : Re: [CH] Mild (no heat) Jalepenos
Date: Tue, 27 Mar 2001 20:38:34 +1000
From: Luke Speer <lukasz@midcoast.com.au>
Reply-To: Luke Speer <lukasz@midcoast.com.au>
Organization: Waco Taco Mako Inq.sa
To: Gary Allen <g_allen@culinary.edu>
CC: Chile-Heads@globalgarden.com
References: <sab9dc24.073@MAILMAN>
Gary Allen wrote:
danceswithcarp asked:
I haven't figured out how they crispy-pickle the jalapenos while still
heat processing the jars; they are the Clausen's of canned peppers.
Anyone got any ideas?
Many Japanese pickles have that crisp texture--IIRC, their pickles
often contain alum (potassium aluminum sulfate dodecahydrate). Just a
theory, of course, not having seen the ingredient list...
++++++++++++++
Luke in Oz replied:
My Mother makes a crisp Pickle from a American recipe for Pickled
Zuchini's (Courgettes)..
The trick is to Crisp them up by leaving them on Ice for a while, I
think I posted the Recipe to the list once sometime ago as It did have
Chiles in it..Also Horse Radish leaves and walnut leaves come into the
equation somewhere (Tannin)? in walnut leaves??
==========================
Addendum:
Spoke to my Mum today and she told me that after you salt the stuff is
when you leave it on ICE for 2-3 hrs