re: Pickled jalapeno recipe

I do what he did above and it had the peppers kind of mushy.

There's an ingredient to add to the concoction that will keep them firm. I can't think of the damn name though


Eta. Pretty sure this is it

quote:

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You will need to pickle them and add Pickle Crisp or try pressure canning them adding Pickle Crisp. The pickled ones will be vinegary, but will be more firm than pressure canned ones.
I canned potatoes with the Pickle Crisp and they stayed firm.
If you check the cans in the store they have calcium chloride added, which is Pickle Crisp

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