Crunchy Pickled Jalapeno Rings Made with Pickling Lime
Transform your jalapeño game with these *Crunchy Pickled Jalapeño Rings Made with Pickling Lime*—a recipe that guarantees a satisfying crunch in every spicy bite. By incorporating pickling lime (calcium hydroxide) into the preparation process, these jalapeños retain their crisp texture while soaking up a perfectly balanced brine of white vinegar, sugar, garlic, and aromatic spices like dill and mustard seeds. The overnight lime soak and thorough rinsing ensure a bold, crisp result, making these pickled jalapeño rings a must-have for topping tacos, nachos, or burgers—or simply enjoyed straight from the jar. With easy water bath canning instructions, you can preserve these zesty rings for up to a year, making them an irresistible addition to your pantry or a flavorful homemade gift!
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Ingredients
- 10 medium peppers Fresh jalapenos
- 2 tablespoons Pickling lime (calcium hydroxide)
- 1.5 gallons Water (for soaking)
- 1 gallon Water (for rinsing)
- 4 cups White vinegar (5% acidity)
- 1 cup Granulated sugar
- 1 tablespoon Pickling salt
- 4 cloves Garlic cloves, peeled
- 1 teaspoon Mustard seeds
- 1 teaspoon Dill seeds
Directions
Step 1
Begin by wearing gloves to protect your hands while handling the jalapenos. Slice the jalapenos into 1/4-inch thick rings and discard the stems.
Step 2
In a large bowl or non-reactive container, dissolve 2 tablespoons of pickling lime in 1.5 gallons of water. Stir well to ensure the lime is fully dissolved.
Step 3
Add the sliced jalapeno rings to the lime water solution. Cover and let the jalapenos soak in the solution at room temperature for 8 hours or overnight. This step helps to maintain the crunchy texture of the jalapeno rings.
Step 4
After the soaking period, drain the jalapenos in a colander and rinse them thoroughly under running water. Repeat rinsing 3-4 times to ensure all the lime residue is removed.
Step 5
Once rinsed, soak the jalapenos in a fresh gallon of plain water for 1 hour. Drain and set aside.
Step 6
In a large pot, combine the white vinegar, granulated sugar, pickling salt, garlic cloves, mustard seeds, and dill seeds. Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt.
Step 7
Reduce the heat to simmer and carefully add the rinsed jalapeno rings to the pot. Stir gently and let the jalapenos simmer for 10 minutes to absorb the pickling brine.
Step 8
Using a slotted spoon, pack the hot jalapeno rings into sterilized canning jars, leaving about 1/2 inch of headspace at the top.
Step 9
Ladle the hot brine into the jars, covering the jalapenos completely while maintaining the 1/2 inch headspace. Remove any air bubbles by running a clean knife or bubble remover tool along the inside edges of the jars.
Step 10
Wipe the jar rims clean with a damp paper towel, then place the canning lids and screw bands on tightly but not overly tight.
Step 11
Process the jars in a boiling water bath for 10 minutes. Ensure that the water level covers the jars by at least 1 inch. Adjust the processing time based on altitude if necessary.
Step 12
Remove the jars from the water bath and let them cool undisturbed for 12-24 hours. Check that the lids have sealed by pressing the center of each lid; it should not pop back.
Step 13
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume within 2 weeks.
Nutrition Facts
| Serving size | (10825.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1022.7 |
| Total Fat 2.1g | 0% |
| Saturated Fat 0.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 5833.4mg | 0% |
| Total Carbohydrate 218.2g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 207.6g | |
| Protein 3.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 144.8mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 620.7mg | 0% |
Source of Calories