Crunchy Pickled Jalapeno Rings

YIELD
6pints

UNITS
US
2 1⁄2lbs fresh jalapenos
1cup pickling lime
1gallon water
7 1⁄2cups white wine vinegar
1 3⁄4cups water
3tablespoons pickling salt
3tablespoons sugar






Directions
Day 1:.
Wash the peppers in cold water and slice into 1/4" rings.
In a very large plastic or stainless steel container, combine the 1 cup of pickling lime and the gallon of water, stirring well to combine. Add the pepper rings, cover the container, and let it sit on the counter. The pickling lime will settle to the bottom of the container - this is normal. Soak the pepper rings in the lime water solution for 12 hours. You can soak them for longer if you like, up to 24 hours, but 12 hours will do the trick.

Day 2:.
The next day, drain the peppers, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the peppers in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the peppers will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the peppers and set aside.

Combine the 7 1/2 cups white wine vinegar, 1 3/4 cups water, 3 tablespoons pickling salt, and 3 tablespoons sugar in a large stockpot. Bring to a boil, stirring so that the salt and sugar dissolves. As soon as the salt and sugar are dissolved, reduce the heat to medium and cover.

Pack the peppers in the jars, leaving 1 inch headspace.

Ladle the brine into the jars, covering the peppers and leaving 1/2 inch headspace.
 remove any air bubbles. 

Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
Process in a boiling water bath for 10 minutes.



Adaped from http://www.food.com/recipe/crunchy-pickled-jalapeno-rings-made-with-pickling-lime-459676