Some general guidelines: if your water is hard, use distilled water, or spring water, etc. Be sure to use pickling salt if it calls for it; don't use iodized table salt for sure.
Sea Salt is best because of its high magnesium chloride content. Alum is supposed to keep things crisp; maybe a recipe that calls for it would work better. Brining the peppers before for a day or two helps.

From: Doug Irvine & Pepper Fool
Posted By: Chile Head Mailing List
Post Date: