View Single Post
Old March 27, 2016   #23
pmcgrady
Tomatovillian™
 
pmcgrady's Avatar
 
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
Default

Quote:
Originally Posted by gardengeekgirl View Post
Oh - this sounds good. I like my bloody mary to be a meal in itself with all the extras. What was the texture like after pickling?
Crunchy, not mushy like canned asparagus. I use Alum in the pickling recipe, which I think helps keeping them crunchy, same recipe when I can peppers.
pmcgrady is offline   Reply With Quote