Ingredients for Crispy Pickled Peppers Using Pickling Lime
- Jalapenos
- 1 cup pickling lime
- Cider Vinegar
- 5 gallons water (for soaking)
- Pickling Salt
- Celery Seeds
- Mustard Seeds
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How to Make Crispy Pickled Peppers Using Pickling Lime
- Slice peppers into 1/4-inch thick rings.
- In a large container, combine 1 gallon of water with 1 cup pickling lime. Add the sliced peppers and soak for 12-24 hours.
- Drain the peppers thoroughly. Rinse the peppers under cold running water until all traces of pickling lime are gone. This is crucial for safety and flavor!
- Soak the rinsed peppers in 1 gallon of fresh water for 1 hour.
- Repeat steps 3 and 4 two more times.
- In a saucepan, bring 4 cups white vinegar, 2 tablespoons canning salt, and 2 cups water to a rolling boil.
- Add 1/2 teaspoon celery seed and 1 teaspoon mustard seed to each sterilized pint jar.
- Pack the jars tightly with the prepared peppers, leaving 1/2 inch headspace at the top of each jar.
- Wipe the jar rims clean. Apply lids and rings, ensuring they are secure.
- Process the filled jars in a boiling water bath for 10 minutes.
- Let the jars cool completely. You should hear a ‘pop’ sound as the jars seal. Check the seals to make sure they are airtight.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
36g
Fat
0g
Carbs
5g
