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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

 
 
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Old July 21, 2016   #11
Worth1
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Quote:
Originally Posted by Father'sDaughter View Post
Just what is the texture of the fermented peppers when they're done? Soft? Crunchy? Somewhere in between?

I've looked at a lot of recipes for them on the Internet and while the posters go on and on about how wonderful they are prepared this way, no one really talks about the final texture. I tried the basic canned pepper recipes using vinegar and a hot water bath a few years ago and for me it was a waste of good peppers.
Crunchy if done right.

The pickled hot water bath peppers are a joke turns them intro mush.
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