MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jalapeno Bread & Butter Pickles
Categories: Pickles, Preserving, Squash, Chilies, Herbs
Yield: 2 Quarts
2 lb Jalapeño peppers
1 lb Onions; thin sliced
1/4 c Pickling or Kosher or sea
- salt *
1 1/4 c White distilled vinegar
1 c Apple cider vinegar
2 1/4 c Sugar
1 tb Mustard seeds
1 Star anise
1 Cardamom pod
3/4 ts Celery seeds
1 One inch cinnamon stick
6 Whole cloves
1/2 ts Turmeric
2 Clean 1-qt canning jars
+=OR=+
4 Clean 1-pt canning jars
* Regular table salt has additives in it that will darken
your pickles and make the color of the pickle juice muddy)
I highly recommend that you wear protective gloves while
cutting and de-seeding the jalapeños. If you don't have
gloves, you can protect your hands with plastic baggies.
If you must handle the cut peppers with your bare hands,
rub a little vegetable oil over your hands first. The
oil will provide your pores with some protection. Wash
your hands thoroughly with warm soapy water after
handling the peppers. Do not touch your eyes for several
hours.
Cut the stem end off of the jalapeños. Then cut them in
half lengthwise. Remove and discard the seeds and the
ribs. Place the peppers in a large bowl. Add the onions,
stir in the pickling salt so that it's 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.
After 4 hours, rinse the salt off of the peppers and
onions. Drain, and rinse and drain again.
In a 4 or 6 quart pot, put the vinegar, sugar, and
spices. Bring to a boil to dissolve the sugar. Add the
peppers and onions. Bring to a boil again. Watch the
peppers. 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 an inch from the top of the jars. Then pour the
sugary vinegar mixture over the peppers, until it covers
them.
Cover the jars and let cool to room temperature before
chilling in the refrigerator.
If you are planning to store outside of the refrigerator
or for an extended period of time, use canning jars.
Sterilize your jars and lids first. Wipe the rims of the
jars after you pack them with pickles. Process in a water
bath for 10 minutes. For specific canning instructions,
see more detailed instructions on our bread and butter
pickle recipe post.
Makes 2 quarts.
From:
http://simplyrecipes.com/recipes
Uncle Dirty Dave's Archives
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... It's hard to believe that celery in lime Jell-O was once a thing.
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