Pickling Lime Questions
I am planning to pickle Jalepeno Rings soon with the recipe given at the National Center for Home Food Preservation. It calls for soaking the cut pepper rings in a solution of 1 1/2 gallon water with 1 1/2 cup pickling lime.
Is this the Cal Lime you can buy in bulk at Mexican Grocery stores very inexpensively? Also, does this step make a less 'healthy' end product? I think of my pickled things as being an occasional treat anyway and I realize the peppers are rinsed and soaked repeatedly after the lime bath. Just wondered if anyone has an opinion on this?
Thanks for any feedback, Abhaya