Description
Bread and Butter Jalapeño Pickles are a sweet and tangy twist on the classic pickle, combining the heat of jalapeños with the traditional bread and butter brine. Perfect as a condiment or snack, these pickles add a zesty kick to any dish.
Ingredients
- 3 pounds jalapeño 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 seeds
- 2 teaspoons celery seeds
- 1 1/2 teaspoons ground turmeric
- 1/2 teaspoon ground cloves
Instructions
- Slice the jalapeño peppers and onions to about 1/4 inch thickness.
- In a large non-reactive bowl, combine the sliced jalapeños, onions, and canning salt. Mix thoroughly.
- Add the ice to the bowl, ensuring it covers the mixture. Let it sit for approximately 3 hours until the ice melts.
- In a stockpot, combine the sugar, white vinegar, mustard seeds, celery seeds, turmeric, and ground cloves. Bring the mixture to a boil, then reduce to a simmer.
- Drain the water from the jalapeño and onion mixture without rinsing.
- Add the drained jalapeños and onions to the brine in the stockpot. Stir to combine.
- Increase the heat and bring the mixture just to the point of boiling, about 5 minutes.
- Transfer the hot mixture into sterilized jars, leaving appropriate headspace. Seal the jars according to safe canning practices or store in airtight containers in the refrigerator.
- For best flavor, allow the pickles to sit for at least 30 days before consuming.
Notes
- Wearing gloves is recommended when handling jalapeños to prevent skin irritation.
- Ensure jars are properly sterilized to avoid contamination.
- Pickles can be consumed immediately but develop better flavor after aging for 30 days.
- Store sealed jars in a cool, dark place; refrigerate after opening.
Nutrition
- Serving Size: 6 slices (28g)
- Calories: 30
- Sugar: 7g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
