Thank you so much!! I hope you enjoy this recipe as much as we do!!

You’re welcome!! 😊

Thank you for watching my video!!

Thank you for your kind words!!

Thank you!!

You’re welcome!! Thank you for watching!!

You’re welcome!!

Thank you!! I used pint size jars for that recipe.

Thank you!! I honestly have no idea if pickle crisp and lime are interchangeable. I will look into this and if I can find a good solid answer, I will let you know. Thank you for watching my video!!

@@willsmountainhomestead I’m just going to run over to the store and get some. Chemically they are not the same.

Thank you!! In regard to eliminating sugar, it would make the peppers very sour tasting if sugar was taken out. Ucanr.edu has a web page on how to reduce sugar in food preservation. I hope that is a helpful resource.

Great question!! They are completely different. The pickling salt is salt that does not contain iodine. It comes in a Mylar like bag, and I can find it at my local Walmart in the canning section. Pickle crisp comes in a smaller round jar, and will say pickle crisp on the label. The pickle crisp helps to keep your peppers firm. This can also be found at Walmart in their canning section. I hope that helps to clarify the difference. Thank you for watching my video!!

I have seen others use a pressure canning pot to do water bath canning and they did not seal the lid to their canner. I would use the insert in the bottom of the pot, make sure you have a good 2-3 inches of water over your jars and then if you have another lid that is big enough to sit comfortably on to of it, I would use that. And you can cut the brine recipe in 1/2 if you need to. I hope that helps!!

It will be around 24 cups. If I have leftover peppers, I slice them up and freeze them.

Yes, the pickle crisp keeps them crunchy.

1 cup water. 1 cup white vinegar. 1 tbsp canning salt. This makes 1 quart jar. I’ve used this recipe for years to make pickled peppers, cucumbers, and okra.

@@danikagoecke6751 do you add the peppercorns and garlic as well?

@@deedeepayne2731 Yes. I add mustard seed and dill seed to cucumbers and okra. Sometimes I also add celery seed and black peppercorns, onions and garlic cloves depending on what I have.

Those can be omitted if you dislike them or do not have them on hand. It may alter the taste of the final product.

You would need to add an additional 10 minutes to your water bath canning time.

I would say 12-18 months. That’s what I typically go by.

I think they tend to lose a little bit of flavor when they turn red, but I have canned them at that stage before. They still turn out good and we like to use them when making a Mississippi pot roast.