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.
Course
Side Dish
Cuisine
Southwestern
Prep Time3hours20minutes
Cook Time20minutes
Total Time3hours40minutes
Servings3pints
Ingredients
3poundsjalapeno pepperssliced
4medium-sized onionssliced
1/2cupcanning salt
8cupsice
5cupssugar
4cupswhite vinegar
2Tablespoonsmustard seed
2teaspoonscelery seed
1-1/2teaspoonsground turmeric
1/2teaspoonground cloves
Method
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.
Cooks Notes
When working with this quantity of peppers I highly recommend wearing gloves!