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Nutrition Facts

Serving Size 1 pints 681g

Recipe makes 6 pints)

The following items or measurements are not included below:

pickling lime

Calories 130
Calories from Fat 12 (9%)
Amount Per Serving %DV
Total Fat 1.4g 2%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 27924mg 1163%
Potassium 711mg 20%
Total Carbohydrate 16.2g 5%
Dietary Fiber 6.4g 25%
Sugars 9.1g
Protein 3.1g 6%

how is this calculated?

Crispy Pickled Peppers (Using Pickling Lime)

Recipe #315037 | 2 days | 2 days prep | add private note
Buster's friend

By: Buster's friend
Jul 22, 2008

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.

6 pints (change servings and units)

Ingredients

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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