Crispy Pickled Peppers (Using Pickling Lime)

• 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)

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

jalapenos, pickling lime, cider vinegar, water, pickling salt, celery seeds, mustard seeds

Taken from www.food.com/recipe/crispy-pickled-peppers-using-pickling-lime-315037 (may not work)