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Crunchy Pickled Jalapeno Rings Made With Pickling Lime Recipe

Craving perfectly crunchy pickled jalapeños that stay shelf-stable? This recipe solves the age-old problem of soggy pickled peppers! After extensive testing (pickle crisp and alum failed!), I discovered the secret: a pickling lime soak. This method ensures delightfully crisp jalapeños, even after a boiling water bath. While it takes a bit longer, the results are worth it. Follow the pickling lime instructions precisely to achieve the necessary acidity for safe preservation. Don't alter the brine ratio – it's crucial for shelf-stable safety. Get ready for the crunch!

Prep Time 240 mins
Cook Time 1450 mins
Calories 90.8 kcal
Protein 4g
Rating 2.0 (5 Reviews)
Crunchy Pickled Jalapeno Rings Made With Pickling Lime 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crunchy Pickled Jalapeno Rings Made With Pickling Lime

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How to Make Crunchy Pickled Jalapeno Rings Made With Pickling Lime

  1. Wear rubber gloves! Slice jalapeños into rings.
  2. 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.
  3. 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.
  4. In a large pot, combine vinegar, water, salt, garlic, and peppercorns. Bring to a boil, stirring until salt is dissolved.
  5. Pack jalapeño rings tightly into sterilized canning jars, leaving 1/2 inch headspace.
  6. Carefully pour the hot brine over the jalapeños, leaving 1/2 inch headspace.
  7. Remove air bubbles by running a non-metallic utensil around the inside of the jars.
  8. Wipe jar rims clean, place lids and rings on jars, and tighten until fingertip tight.
  9. Process jars in a boiling water bath for 10 minutes (adjust time based on your altitude).
  10. Turn off heat and let jars sit in the water bath for 5 minutes.
  11. Remove jars and let them cool completely. You should hear a satisfying 'pop' as the jars seal.
  12. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Canning Condiments Etc Vegetables 1 Day Or More Vegan Vegetarian Dietary Garnishes Peppers Technique Water Bath