I thought I saw a blog post or something in the past month about extending the shelf life of hot peppers (jalapenos?) using a salt brine. It didn't pickle the peppers and they stayed crisp and spicy. I've lost the link. Help?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.