Crispy Pickled Peppers Using Pickling Lime
Discover the secret to perfectly crisp pickled peppers with our "Crispy Pickled Peppers Using Pickling Lime" recipe! This foolproof method relies on the magic of pickling lime to maintain the satisfying crunch of fresh peppers while infusing them with tangy, zesty flavor. Whether you're using bell, banana, or spicy jalapeño peppers, this recipe offers a customizable brine infused with optional garlic, dill, and mustard seeds for extra flavor complexity. With step-by-step instructions on soaking, rinsing, and preserving, you'll create jars of vibrant, crunchy peppers perfect for sandwiches, charcuterie boards, or snacking straight from the jar. Ideal for home canning enthusiasts, this recipe delivers both taste and texture that will impress every pickle-loving palate!
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Recipe Information
Ingredients
- 2 pounds Fresh peppers (bell, banana, or jalapeño)
- 0.5 cups Pickling lime
- 16 cups Water
- 5 cups White vinegar
- 1.5 cups Granulated sugar
- 2 tablespoons Salt (non-iodized)
- 4 pieces Garlic cloves (peeled and optional)
- 1 teaspoon Mustard seeds (optional)
- 4 sprigs Dill sprigs (optional)
Instructions
Wash the peppers thoroughly and cut them into desired shapes (rings, strips, or leave whole for smaller peppers). If leaving the peppers whole, pierce them with a knife to allow the brine to seep in.
In a large, non-reactive bowl, dissolve the pickling lime in 8 cups of water. Stir until the lime is completely dissolved.
Place the prepared peppers into the lime solution and let them soak for 12-24 hours. Stir occasionally to ensure even exposure.
After soaking, drain the peppers and thoroughly rinse them under cold water at least 3 times to remove all traces of pickling lime. This step is crucial to ensure safe pickling.
In a large pot, combine white vinegar, the remaining 8 cups of water, granulated sugar, and salt. Bring the mixture to a boil, then reduce heat and simmer until the sugar and salt dissolve completely.
Sterilize jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
Layer the peppers into the sterilized jars, adding optional garlic, dill sprigs, or mustard seeds for added flavor.
Pour the hot brine over the peppers in the jars, ensuring they are completely submerged and leaving about 1/2 inch of headspace at the top.
Seal the jars with lids and process in a boiling water bath for 15 minutes to ensure proper preservation.
Remove jars from the water bath and let them cool on a towel. Check the seals once cooled. Store in a cool, dark place for at least 2 weeks before consuming to allow the flavors to develop.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 85.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8147 mg | 627% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
