Jalapeño Bread and Butter Pickles

Name: Jalapeño Bread and Butter Pickles
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams jalapeño chile peppers; 454 grams white or yellow onions, thinly sliced; 59 milliliters 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); 296 milliliters white distilled vinegar; 237 milliliters apple cider vinegar; 532 milliliters sugar; 1 Tbsp mustard seeds; 1 star anise; 1 cardamom pod; 1 teaspoons celery seeds; 1 inch cinnamon stick; 6 whole cloves; 1 teaspoons turmeric

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Jalapeño Bread and Butter Pickles might be a recipe you should try. One serving contains 619 calories, 6g of protein, and 2g of fat. This recipe serves 4. Head to the store and pick up turmeric, sugar, apple cider vinegar, and a few other things to make it today. 421 person have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 4 hours and 40 minutes. If you like this recipe, take a look at these similar recipes: Jalapeno Bread & Butter Pickles, Bread and Butter Pickles, and Bread & Butter Pickles.

Instructions

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.

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Seeds

Ribs

Place the peppers in a large bowl.

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Peppers

Equipment you will use

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.

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Peppers

Onion

Salt

Ice

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Bowl

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

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Peppers

Onion

Salt

Drain, and rinse and drain again.

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

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Vinegar

Spices

Sugar

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Pot

Add the peppers and onions to the pot with the pickling solution. Bring to a boil again.

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Peppers

Onion

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Pot

Pack jars with peppers and onions: Watch the jalapeño 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.

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Peppers

Onion

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Slotted Spoon

Canning Jar

Frying Pan

Pack the jars evenly with the peppers and onions, up to about an inch from the top of the jars.

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Peppers

Onion

Then pour the sugary vinegar mixture over the peppers, until it covers them.

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Peppers

Vinegar

Seal and chill: 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.

Ingredients you will need

Bread And Butter Pickles