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

I know this is an old thread, but I am looking for a good recipe for mixed vegetable escabeche. I find this thread confusing because Linda Zeidrich has two mixed vegetable pickles page 99 (jardiniere) and 100 (giardiniera-which even includes oil, 12 cloves of garlic, and only slightly more vinegar than water!). Both recipes say you can use a mix of vegetable of your choice. This makes me feel less concerned about lower acid vegetables. I made a version of the giardiniera with apple cider vinegar, carrots, onion, pink turnip, and zucchini. See below! I left out the oil because it just did not feel right. However, I stuck with Linda's proportions (3 quarts of vegetables) and the rest of the recipe exactly. Now I want to make a Mexican version! I plan to stick with the giardiniera recipe from page 100, omit the oil, substitute some jalapeños for some of the sweet peppers, green beans for the celery, and swap out the herbs/spices for other dry ones (not sure which yet, but possibly those from the recipe above). Please let me know if this raises any concerns. I could up the vinegar, but from her recipe which includes oil, it does not seem necessary.

this recipe is from NCHFP.... anyone want to express an opinion on substituting (cup for cup) sliced jalapeno for some of the cukes? Quick Sweet Pickles May be canned as either strips or slices. 8 lbs of 3- to 4-inch pickling cucumbers 1/3 cup canning or pickling salt 4-1/2 cups sugar 3-1/2 cups vinegar (5 percent) 2 tsp celery seed 1 tbsp whole allspice 2 tbsp mustard seed 1 cup pickling lime (optional- for use in variation below for making firmer pickles) Yield: About 7 to 9 pints Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4 inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with 1/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well. Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling. Hot pack--Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving 1/2-inch headspace. For more information see "Sterilization of Empty Jars". Raw pack--Fill jars, leaving 1/2-inch headspace. Add hot pickling syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use the low temperature pasteurization treatment. For more information see "Low-Temperature Pasteurization Treatment,". Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4-inch of stem attached. Slice or strip cucumbers. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamel-ware container. Caution: Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices or strips in lime water solution for 12 to 24 hours, stirring occasionally. Remove from lime solution and rinse and resoak 1 hour in fresh cold water. Repeat the rinsing and resoaking two more times. Handle carefully because slices or strips will be brittle. Drain well. Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor. Variation: Add 2 slices of raw whole onion to each jar before filling with cucumbers. Table 1. Recommended process time for Quick Sweet Pickles in a boiling-water canner. Process Time at Altitudes of Style of Pack// Jar Size // 0 - 1,000 ft/ 1,001 - 6,000 ft/ Above 6,000 ft Hot//Pints or Quarts/5 min 10 / 15 Raw//Pints// 10 / 15 / 20 Quarts// 15 / 20 / 25 -------------------------------------------------------------------------------- This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994. Reviewed June 2006. top ^ -------------------------------------------------------------------------------- How do I? Can Freeze · Dry · Cure & Smoke · Ferment · Pickle · Make Jam & Jelly · Store Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links

I dont' have a particular recipe, but I have been using Pickle Crisp added to the jars. This is a pickling ingredient that adds crispness to pickles. I have been using it with cherry bomb peppers cut in half. I think it should work as long as you are cutting the jalepenos some what so the inner flesh is exposed to the pickle crisp and as long as you are using vinegar in your mix. kendra