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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Ready In:
48hrs 40mins
6 pints




  • 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.

Questions & Replies

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    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)!
  2. MamaKitty
    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!!!


<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br /> <br />Big whiskers - <br /> <br /> <br />For those of you who gave kind condolences - thank you so very much. <br /> <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
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