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Pickled Pepper Rings

Posted by spacetogrow 4 MN (My Page) on
Mon, Apr 23, 12 at 20:35

The NCHFP site has a canning recipe for Pickled Yellow Pepper Rings, that calls for celery seed and mustard seed. Am I safe in believing that the celery and mustard seed don't add anything to the safety of the product so they both can be safely left out? Can I safely add dried garlic in their place?

Also, the same site has a different canning recipe for Pickled Jalapeno Pepper Rings. This recipe requires that the rings be soaked in pickling lime; the Yellow Pepper Rings recipe doesn't. What makes the difference? Is it because Jalapeno peppers have such thick walls that they need the extra treatment?

Thanks, and happy growing.


Follow-Up Postings:

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RE: Pickled Pepper Rings

The difference is crispness, though you could use Pickle Crisp more easily for the same benefit.

I'd guess the Pickled Jalapeno Pepper Rings is an older recipe as they often called for pickling lime.

You can leave out the celery seed and mustard seed. Adding dried garlic is fine as long as you don't go nuts with the amount.

Carol


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RE: Pickled Pepper Rings

That was fast. Thank you so much!


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