Or, you can do a layering filling method like I did for visual appeal (but I recommend mixing throughout as you add it). They taste best if allowed to sit several weeks/months. So I finally tried a pickling lime soak, and it worked! The peppers are pickled in an acidic mixture to prevent botulism, a potentially fatal bacterium. crunchy pickled bell peppers. https://practicalselfreliance.com/pickled-pepper-recipe-home-canning It takes more time, but it works - the peppers stay crunchy. The process of canning peppers, from mild green to the hottest jalapenos, is arduous and requires the correct conditions and equipment. I explain in simple terms everything I know about sous vide cooking. It is very important to rinse the lime well from the peppers as if retained it will neutralize the acid of the vinegar & make the peppers unsafe. It's no fun to bite into soggy, lifeless pickled pepper. https://www.tasteofhome.com/article/how-to-make-pickled-peppers https://www.almanac.com/video/pickling-how-pickle-peppers-video I tried Pickle Crisp and I tried alum, but neither of these worked. I searched for a long time to find a way to make shelf-stable pickled jalapenos that remained crunchy after the jars were processed in a boiling water bath. This recipe was said to have been developed as a safe pickled pepper recipe for crispy slices by Elizabeth Andres of the University of Georgia.
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