Bread & Butter Jalapeno Pickles
Sweet and hot, not your Grandmothers pickles that’s for sure. Slices of jalapeno peppers are preserved in the same manner as traditional bread and butter pickles to create an amazing relish. Elevate your burgers, dogs, and sandwiches to a whole new level with these spicy slices.
- 3 pounds jalapeno peppers sliced
- 4 medium-sized onions sliced
- 1/2 cup canning salt
- 8 cups ice
- 5 cups sugar
- 4 cups white vinegar
- 2 Tablespoons mustard seed
- 2 teaspoons celery seed
- 1-1/2 teaspoons ground turmeric
- 1/2 teaspoon ground cloves
Slice peppers about 1/4″ thick, and onions about the same thickness.
Mix peppers, onions, and salt in a large non-reactive bowl.
Add ice and mix.
Allow peppers to sit until the ice melts or about 3 hours.
In a stock pot heat sugar, vinegar, mustard and celery seed, numeric and cloves. Bring to a boil and them reduce to a simmer.
Drain water from the peppers, do not rinse.
Add peppers to the brine and stir.
Increase heat and bring peppers just to the point of boiling, about 5 minutes.
Transfer peppers into sterilized jars and follow safe canning instructions for pickles to seal the jars, or hold in an airtight container in the fridge.
Pickles can be used at once, but are better after 30 days.
When working with this quantity of peppers I highly recommend wearing gloves!