I pickled pepperconcini the conventional way and they turned into a slushy mess. Does anyone have advice on how to pickle them using a cold pack method? Is it safe?
What is the "Convential Way."
What is the "COLD Pack" method.
There is a Harvest Forum where experienced people can answer your questions.
Here is a link that might be useful: harvest forum
I am reading the answer to your question in another thread. this person seems to have it worked out.
It is a little down from the top of the thread.
Here is a link that might be useful: answer