Ambergris Posted May 8, 2020 Share Posted May 8, 2020 Do you put a couple cayennes or garlic cloves in the jar with your okra? If I'm pickling a lot, I'll put two or three cayennes in every third jar for variety. Grape leaves will provide alum. Alum itself, a pinch to up to a quarter teaspoon per jar. I can taste the quarter teaspoon, so you might want to scant it down. Also, vegetables stay stiffer if you snip off a tiny bit (1/16" to 1/8 ") from the blossom end, the nose, which is where the enzymes that cause softening are concentrated. This also helps the vinegar or salt solution, whichever you're using, to penetrate. 1 2 Quote Link to comment
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