Pickled Jalapeño Rings — NCHFP
A tested NCHFP recipe for crisp pickled jalapeño rings processed in a boiling-water canner.
Ingredients
Ingredients
- 3 lb jalapeño peppers
- 1 1/2 cups pickling lime
- 1 1/2 gallons water for lime soak
- 7 1/2 cups cider vinegar 5% acidity
- 1 3/4 cups water for brine
- 2 1/2 tbsp canning salt
- 3 tbsp celery seed
- 6 tbsp mustard seed
Equipment
- Boiling-water canner
- Canning jars Six pint jars
- Rubber gloves For handling hot peppers
Directions
Instructions
- Wear gloves. Avoid inhaling lime dust. Wash peppers, discard stem ends, and slice 1/4 inch thick.
- Mix pickling lime with 1 1/2 gallons water in a nonreactive food-safe container. Refrigerate pepper rings in the lime water for 18 hours, stirring occasionally; 12 to 24 hours is permitted.
- Drain and rinse thoroughly. Cover with fresh cold water and refrigerate 1 hour; drain. Repeat the rinse, soak, and drain sequence two more times, then drain thoroughly.
- Place 1 tablespoon mustard seed and 1 1/2 teaspoons celery seed in each hot pint jar. Pack peppers, leaving 1/2-inch headspace.
- Boil vinegar, 1 3/4 cups water, and salt. Cover peppers with brine, maintaining 1/2-inch headspace. Remove bubbles, wipe rims, and apply lids.
- Process pints in a boiling-water canner for 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft. Cool 12 to 24 hours and check seals.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Excess pickling lime must be removed exactly as directed. Use 5% vinegar, preserve all proportions, and follow the altitude-adjusted schedule. Developed by the University of Georgia for NCHFP, September 2003; accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-jalapeno-rings/