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We have always put up pickled jalapeno peppers in a masson jar. Basically we just wash them, put in clean jar, pour hot vinegar over them, add a dash of olive oil and salt, then seal. Never had a bad tasting pepper, until last year. The only difference is a new area we live and garden spot. My question is can the soil type or quality affect the taste of canned vegetables? The peppers just didn't have a good flavor. I've planted more this year and some are almost ready to pick. Any tips on improving the flavor or was this just a bad jar of vinegar maybe?