Zutaten für Crunchy Pickled Jalapeno Rings Made With Pickling Lime
- Fresh Jalapenos
- 1 tablespoon pickling lime
- 2 cups water, for brine
- Shallots
- 4 cloves garlic, smashed
- Dried Oregano
- Bay Leaves
- 1 teaspoon black peppercorns
- White Wine Vinegar
- Pickling Salt
- Sugar
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Zubereitung von Crunchy Pickled Jalapeno Rings Made With Pickling Lime
- Wear rubber gloves! Slice jalapeños into rings.
- In a large bowl, combine pickling lime and 4 cups of water. Add jalapeño rings, ensuring they are fully submerged. Soak for at least 24 hours, stirring occasionally.
- After 24 hours, thoroughly rinse the jalapeño rings under cold running water until all traces of pickling lime are gone. This is crucial for food safety.
- In a large pot, combine vinegar, water, salt, garlic, and peppercorns. Bring to a boil, stirring until salt is dissolved.
- Pack jalapeño rings tightly into sterilized canning jars, leaving 1/2 inch headspace.
- Carefully pour the hot brine over the jalapeños, leaving 1/2 inch headspace.
- Remove air bubbles by running a non-metallic utensil around the inside of the jars.
- Wipe jar rims clean, place lids and rings on jars, and tighten until fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust time based on your altitude).
- Turn off heat and let jars sit in the water bath for 5 minutes.
- Remove jars and let them cool completely. You should hear a satisfying 'pop' as the jars seal.
- Check that the lids are sealed. If not, refrigerate the jars and consume them within 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
146 g
Sugar
56g
Fat
0g
Carbs
7g
