Crispy Pickled Peppers (Using Pickling Lime)

Buster's friend's Note:

This recipe was said to have been developed as a safe pickled pepper recipe for crispy slices by Elizabeth Andres of the University of Georgia. It is very important to rinse the lime well from the peppers as if retained it will neutralize the acid of the vinegar & make the peppers unsafe. They taste best if allowed to sit several weeks/months.

• Total Time: 48 hrs 40 mins
• Prep Time: 48 hrs
• Cook Time: 40 mins

Ingredients:

Yield: 6 pints

• 3 lbs jalapenos
• 1 cup pickling lime
• 7 1/2 cups cider vinegar (5% acidity)
• 1 3/4 cups water
• 2 tablespoons pickling salt
• 3 tablespoons celery seeds (optional)
• 6 tablespoons mustard seeds (optional)

Directions:

1. Slice peppers in 1/4 inch rings.
2. Soak in 1 gallon of water with 1 cup pickling lime 12 - 24 hours ( ideal = 18 hours).
3. Drain & rinse peppers well. Soak in fresh water 1 hour. Repeat this twice more.
4. Bring vinegar, salt & water to full boil.
5. Add 1/2 T celery seed & 1 T mustard seed in sterilized pint jars.
6. Pack with peppers and carefully fill jars, leaving 1/2 inch headspace.
7. Wipe rims, apply lids & rings. Process 10 minutes (if at 1000 foot elevation or lower) in hot water bath.

Reviews

[FRESHFOODLOVER]

This is definitely the best recipe for producing CRISP canned jalapenos. I made it according to the recipe, but have found that the 24 tablespoons of salt has to be a misprint. I have found this recipe at another website and it calls for 2 1/2 tablespoons of salt instead of 24 tablespoons. If you want crisp peppers - this is the only recipe that I have found that works!!! We love them (except for the salt)!

[Mama~Kitty]

Thank you for sharing your recipe! Made a batch according to directions last fall and have enjoyed every jar. We have one jar left and have planted 3 times the amount of peppers than we usually do; just for your recipe. No more store bought for us! UPDATE: Did final inventory today (2009) on this recipe. 6 half pints, 38 pints, 5 quarts and 3 half gallon jars....Already 'devouring' these ultra yummy peppers.... The amazing thing about the process of this recipe is that the seeds and membrane 'remove' themselves. When rinsing each time, bunches go away, ( I save for compost). You have in your canning jars...peppers and flavor....really good yummy, crunchy flavor that goes great with salads, on the side with most any thing...or all by itself....:) p.s. This is a very easy recipe, takes a couple of days, but that is just waiting time, the actual labor is minor... the rewards are spectacular..Just remember the key word is 'rinse'...:) Thanks once again Buster's Friend!!!