Recipe by Buster's friend
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.
Top Review by 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)!
- 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 See How It's Made
- Slice peppers in 1/4 inch rings.
- Soak in 1 gallon of water with 1 cup pickling lime 12 - 24 hours ( ideal = 18 hours).
- Drain & rinse peppers well. Soak in fresh water 1 hour. Repeat this twice more.
- Bring vinegar, salt & water to full boil.
- Add 1/2 T celery seed & 1 T mustard seed in sterilized pint jars.
- Pack with peppers and carefully fill jars, leaving 1/2 inch headspace.
- Wipe rims, apply lids & rings. Process 10 minutes (if at 1000 foot elevation or lower) in hot water bath.