Crispy Pickled Peppers (Using Pickling Lime) - cooking recipe

Ingredients

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)

Preparation

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