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May 29, 2018 2:20 PM CST
|I've set up a small jalapeno garden, and whenever jalapenos are ready I just throw them straight into a pickling jar that was a store bought one with sliced jalapenos in it. I ran out of the store bought ones so I decided to cut up some of the grown ones but whenever I did the insides near the seeds were tinted black and tasted pretty bad. They seemed to not be finished pickling considering part of it still had a crunch to it. I've never pickled them before so I'm curious on what I did wrong, or if this is a typical stage in pickling and I just got them out too early. Thanks|
May 29, 2018 2:33 PM CST
|I'm not a pickling expert but if you pick something, anything, from the garden and toss it into a jar of pickling juice...you left out one step. There is usually some sort of washing/cleaning and the brine mixture is hot to start with.
When I re-use pickle juice, I pour it into a non-reactive pan, heat it up with some extra vinegar, place the sliced veggies into the pan, then ladle into jars and top with the hot liquid.
Sunset Zone 28, AHS Heat Zone 9, USDA zone 8b~"Leaf of Faith"
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