Recipes / Canning

Crispy Pickled Peppers (Using Pickling Lime)
(2)
Recipe by Busters 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.

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READY IN: 48hrs 40mins
YIELD: 6 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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