Hi everyone, this may be a stupid question, but I was thinking about making some refrigerator pickled jalapenos this week, and I was wondering why every recipe is boiling the vinegar prior to pouring it into the jars with the jalapenos. I was wondering if it would be possible to not boil the liquid, and presumably maintain a bit of a crunchier pepper. I've made refrigerator pickled onions before, and have never boiled the liquid.
Submitted February 11, 2016 at 04:22AM by spieg16 http://ift.tt/1PDMAkz pickling
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