Jalapenos - Bread & Butter Style |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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These are so good on a sandwich and even on scrambled eggs. The peppers don't feel that hot using this recipe. Recipe modified from a canning booklet. Ingredients:
4 lbs jalapeno peppers |
2 lbs onions |
3 cups white vinegar |
2 cups sugar |
2 tablespoons mustard seeds |
2 teaspoons turmeric powder |
2 teaspoons celery seeds |
1 teaspoon ginger powder |
Directions:
1. Thinly slice jalapenos and onions and cold pack into jars. Use rubber gloves for handling jalapenos.
2. Place remaining ingredients in large pan and bring to a boil.
3. Pour hot mixture into jars, over the peppers and onions, leaving 1/4 inch headspace. If you run short of the juice, top with boiling water.
4. Remove air bubbles by running a knife around the inside of the jars. Adjust caps.
5. Process 10-minutes in boiling water bath.
6. Yield: about 5-6 Pints.
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