Crispy Pickled Peppers (Using Pickling Lime)

7 ingredients
7 steps

Ingredients

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

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