Crispy Pickled Peppers Using Pickling Lime Recipes

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CRISPY PICKLED PEPPERS (USING PICKLING LIME)



Crispy Pickled Peppers (Using Pickling Lime) image

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.

Provided by Busters friend

Categories     Canning

Time P2DT40m

Yield 6 pints

Number Of Ingredients 7

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)

Steps:

  • 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.

PICKLED PEPPERS



Pickled Peppers image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h20m

Yield 6

Number Of Ingredients 5

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

  • Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
  • Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g

CRUNCHY PICKLED JALAPENO RINGS (MADE WITH PICKLING LIME)



Crunchy Pickled Jalapeno Rings (Made With Pickling Lime) image

I searched for a long time to find a way to make shelf-stable pickled jalapenos that remained crunchy after the jars were processed in a boiling water bath. I tried Pickle Crisp and I tried alum, but neither of these worked. So I finally tried a pickling lime soak, and it worked! It takes more time, but it works - the peppers stay crunchy. Follow the soaking instructions regarding the pickling lime carefully; if all the lime is not soaked off the peppers may not be acid enough for safe preservation. Also, DO NOT alter the vinegar to water ratio in the brine. Peppers are low acid to begin with, and the pickling lime soak makes them even more low acid, so you need to make sure you have a sufficiently acid brine for safe shelf-stable preservation. The preparation time includes the time needed to soak the peppers. Wear rubber gloves when working with hot peppers. If you don't you will absentmindedly rub your eyes sometime after you've been working with the peppers & you will be sorry.

Provided by xtine

Categories     Peppers

Time P1DT10m

Yield 6 pints

Number Of Ingredients 12

2 1/2 lbs fresh jalapenos
1 cup pickling lime
1 gallon water
3 small shallots, roughly chopped
6 garlic cloves, peeled and cut in half
1 1/2 teaspoons dried oregano, divided
6 bay leaves
18 peppercorns
7 1/2 cups white wine vinegar
1 3/4 cups water
3 tablespoons pickling salt
3 tablespoons sugar

Steps:

  • Day 1:.
  • Wash the peppers in cold water and slice into 1/4" rings.
  • In a very large plastic or stainless steel container, combine the 1 cup of pickling lime and the gallon of water, stirring well to combine. Add the pepper rings, cover the container, and let it sit on the counter. The pickling lime will settle to the bottom of the container - this is normal. Soak the pepper rings in the lime water solution for 12hours. You can soak them for longer if you like, up to 24 hours, but 12 hours will do the trick.
  • Day 2:.
  • The next day, drain the peppers, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the peppers in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the peppers will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the peppers and set aside.
  • Sterilize 6 pint jars by boiling them for 10 minutes.
  • Combine the 7 1/2 cups white wine vinegar, 1 3/4 cups water, 3 tablespoons pickling salt, and 3 tablespoons sugar in a large stockpot. Bring to a boil, stirring so that the salt and sugar dissolves. As soon as the salt and sugar are dissolved, reduce the heat to medium and cover.
  • Place 1 tablespoon of chopped shallots, 1 garlic clove, 1/4 teaspoon dried oregano, 1 bay leaf, and 3 peppercorns in each sterilized pint jar.
  • Pack the peppers on top of the seasonings in the jars, leaving 1 inch headspace.
  • Ladle the brine into the jars, covering the peppers and leaving 1/2 inch headspace.
  • Using a bubble freer, chopstick, or plastic knife, remove any air bubbles. Add more brine if necessary, headspace should be 1/2 inch.
  • Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
  • Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.

CRISP PICKLED GREEN BEANS



Crisp Pickled Green Beans image

This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.

Provided by Jani Whitsett

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h10m

Yield 48

Number Of Ingredients 7

2 ½ pounds fresh green beans
2 ½ cups distilled white vinegar
2 cups water
¼ cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
¾ teaspoon red pepper flakes

Steps:

  • Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
  • In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
  • Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Nutrition Facts : Calories 8.1 calories, Carbohydrate 1.8 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 0.3 g

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