breaddrink
Member
- Joined
- May 16, 2016
- Messages
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Hi there,
So, my adventures at our restaurant have seen me searching for a reliable way to pickle and can jalapeno rings (as well as other vegetables), only to keep hitting a wall with the crispness of the jalapenos in the final product.
I've experimented with the sodium chloride (pickle crisp) and while it helps somewhat and firms the vegetables, it still see's them darken and soften enormously from the point the hot brine hits them in the jar, to throughout the processing bath (10 minutes).
My manager had me test out the use of pickling lime, as he'd been informed that this was the missing part of the puzzle.
I located and tested a recipe using pickling lime that involved soaking the jalapenos for 20 hours in a solution of 1 cup lime to 2 gallons of water, and sure enough, when it came time to rinse and soak the jalapenos, the pieces were incredibly firmed up. Placing them back into their plastic bucket sounded more like I was shoveling aquarium gravel than pieces of bouncy green vegetable, but the final processed product was actually much too hard. It had a synthetic almost crystallized texture.
Anyone have any input on this?
While the obvious seems clear, that I should try less of a soaking time, and possibly less lime in the solution, the time taken is weeks in the making and it's becoming a little arduous, o any input whatsoever would be fantastic and incredibly helpful.
I have yet to try the use of alum or any other old school techniques at this time.
Thanks in advance.
Rob.
So, my adventures at our restaurant have seen me searching for a reliable way to pickle and can jalapeno rings (as well as other vegetables), only to keep hitting a wall with the crispness of the jalapenos in the final product.
I've experimented with the sodium chloride (pickle crisp) and while it helps somewhat and firms the vegetables, it still see's them darken and soften enormously from the point the hot brine hits them in the jar, to throughout the processing bath (10 minutes).
My manager had me test out the use of pickling lime, as he'd been informed that this was the missing part of the puzzle.
I located and tested a recipe using pickling lime that involved soaking the jalapenos for 20 hours in a solution of 1 cup lime to 2 gallons of water, and sure enough, when it came time to rinse and soak the jalapenos, the pieces were incredibly firmed up. Placing them back into their plastic bucket sounded more like I was shoveling aquarium gravel than pieces of bouncy green vegetable, but the final processed product was actually much too hard. It had a synthetic almost crystallized texture.
Anyone have any input on this?
While the obvious seems clear, that I should try less of a soaking time, and possibly less lime in the solution, the time taken is weeks in the making and it's becoming a little arduous, o any input whatsoever would be fantastic and incredibly helpful.
I have yet to try the use of alum or any other old school techniques at this time.
Thanks in advance.
Rob.