Name: Jalapeño Bread and Butter Pickles
Prep time: 20 min
Cook time: 20 min
Yield: 32
Ingredients: 2 pounds jalapeño chile peppers -; 1 pound white or yellow onions, thinly sliced -; 1/4 cup pickling salt (can use Kosher salt or sea salt as a substitute, regular table salt has additives in it that will darken your pickles and make the color of the pickle juice muddy) -; 1 1/4 cup white distilled vinegar -; 1 cup apple cider vinegar -; 2 1/4 cups sugar -; 1 tablespoon mustard seeds -; 1 star anise -; 1 cardamom pod -; 3/4 teaspoon celery seeds -; 1 inch cinnamon stick -; 6 whole cloves -; 1/2 teaspoon turmeric -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Jalapeño Bread and Butter Pickles

1. 2 pounds jalapeño chile peppers -

2. 1 pound white or yellow onions, thinly sliced -

3. 1/4 cup pickling salt (can use Kosher salt or sea salt as a substitute, regular table salt has additives in it that will darken your pickles and make the color of the pickle juice muddy) -

4. 1 1/4 cup white distilled vinegar -

5. 1 cup apple cider vinegar -

6. 2 1/4 cups sugar -

7. 1 tablespoon mustard seeds -

8. 1 star anise -

9. 1 cardamom pod -

10. 3/4 teaspoon celery seeds -

11. 1 inch cinnamon stick -

12. 6 whole cloves -

13. 1/2 teaspoon turmeric -

How to cook deliciously - Jalapeño Bread and Butter Pickles

1. Stage

Prep the jalapeños: Cut the stem end off of the jalapeños. Then cut them in half lengthwise. Remove and discard the seeds and the ribs.

2. Stage

Salt the jalapeños and onions, cover with ice, and chill: Place the jalapeños in a large bowl. Add the onions and stir in the pickling salt so that it is well distributed. Cover the peppers with a clean, thin towel. Put ice over the towel and place the bowl in the refrigerator to chill for at 4 hours.

3. Stage

Rinse and drain the jalapeños and onions: After the jalapeños and onions have been chilling for 4 hours, rinse the salt off of the peppers and onions. Drain, and rinse and drain again.

4. Stage

Heat the jars: If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to heat your canning jars in a hot water bath after canning. To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water at least 1 inch above the jars and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning. Wash the lids in hot, soapy water.

5. Stage

Make the pickling brine: In a 4 or 6 quart pot, put the vinegar, sugar, and spices. Bring to a boil to dissolve the sugar.

6. Stage

Add the jalapeños and onions, then bring to a boil: Add the peppers and onions to the pot with the pickling solution. Bring to a boil again.

7. Stage

Pack the jars: Watch the jalapeños. As soon as they are all cooked through (you can tell because their color changes from a vibrant to a more dull green), start packing your canning jars with the peppers and onions, using a slotted spoon to remove them from the pan. Pack the jars evenly with the peppers and onions, up to about 1 inch from the top of the jars. Then pour the brine over the peppers, until it covers them. Leave about 1/2 inch headspace between the tops of the pickles and the rims of the jars.

8. Stage

Seal and process: If you are planning to store pickles outside of the refrigerator, you will want to process the filled jars in a hot water bath. Return filled jars to the same canning pot with its already hot water. The water level needs to be at least 1 inch above the top of the jars. Bring to a boil and boil hard for 15 minutes. Remove jars from the pot using tongs or jar lifters. If you live over 1,000 feet above sea level, adjust your processing time using the directions here . Cover the jars and let cool to room temperature before chilling in the refrigerator.