Jalapeno Bread & Butter Pickles |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 52 |
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Even the heat-shy will want to dip into these bread and butter pickles with a surprise flavor kick. Ay caramba, they are good!—Karen Owen, Rising Sun, Indiana Ingredients:
4 pounds cucumbers, sliced |
5 small onions, sliced |
4 jalapeno peppers, sliced and seeded |
1/2 cup canning salt |
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 |
Directions:
1. In a large container, combine the cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again.
2. In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
3. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints.
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