Jalapenos - Bread & Butter Style

Submitted by Kathy228

"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."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 6 pints

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.

Reviews

[Z5370]

Made these last summer and the men my DH works with loved them. One even asked if I would give him some to send to his son in Iraq. Said all the soldiers his son shared them with loved them. Getting ready to make them again. Thanks!!

 

[3KillerBs]

It might just be my jalapenos, but this came out so HOT! that I had to nearly double the sugar before even the most capsaicin-tolerant heat-lovers among my food guinea pigs could eat a second bite without their eyes watering. I also had to add more vinegar in order to have enough liquid to pack them in. Crisp and flavorful -- much better than commercial, jarred jalapenos.

 

[Sooz Cooks]

With a big snow storm here in Colorado hubby and I were bored so when we made a quick trip to the grocery store we got the ingredients for this recipe. Hubby chopped while I made the brine. We cut the recipe in half this time just to see if we liked the recipe. The end result was sweet/spicy/crisp jalapenos that turned out delicious! The only change I made was to throw in about 6 cloves of garlic per jar because I had some peeled garlic I needed to use. We are now going to make these in the regular sized batch to give to all of our friends because they are SO good!

 

[JohnaN]

These are good and simple. Nice way to use a significant volume of excess summer produce. When slicing that many jalapenos, be certain to wear gloves. The oils will give your hands a burning sensation for several hours. Also, make certain you carefully read the ingredient measurements. The first time I made these, I put in Tablespoons of each spice. And I wondered why my eyes were burning?!?

 

[Busters friend]

OMG - these have turned out awesomely! I used a mix of green & red jalapenos, banana peppers & onions I had treated with an 18 hour soak in food grade lime (1 cup in 1 gallon of water) to try to keep them crispier. These are hot, sweet & tangy all at once! Used 1 T yellow mustard seed & ! T brown mustard seed. The ginger is a special treat, subtly working its way through the tastes. I made 4 1/2 pints - tossed the leftover 1/2 pint with blanched & ice bathed carrot coins & thick onion slices to keep in the fridge until we pop the jars, oh so tasty... can't wait to open jars but will; gonna have to make another case of these babies! Thank you Kathy228 - total keeper recipe!