Crispy Pickled Peppers (Using Pickling Lime)
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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INGREDIENTS
Nutrition- 3lbs jalapenos
- 1cup pickling lime
- 7 1⁄2
- 1 3⁄4cups water
- 2tablespoons pickling salt
- 3
- 6
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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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