This bread and butter jalapenos recipe is a spicy departure from your normal pickles.
I learned the recipe from my Chef Race pal, Chef & Trainer Robin Bodwin.
Despite her tough exterior, I knew Robin and I would get along when I saw how much purple she wore, and when I saw the fear in her eyes when she asked if we could bring snack bars in our backpacks, and was swiftly denied. I packed two industrial-sized boxes of Kind Bars in my suitcase, so it was nice to hear that someone else was not only as prepared as I was, but equally cranky when hungry.
Robin is a force of nature with a take no prisoners approach to life. She not only runs her own catering business in Raleigh, North Carolina. But she is also a Crossfit coach and works part time at The Raleigh Wine Shop. Her biggest problem is that are not enough hours in the day. (I can relate).
Born in Alaska and raised in places such as Hong Kong, Utah, Oregon and California, she has seen some places. Robin now resides in beautiful Raleigh where she can be close to her Mom and Step Dad. Life is busy but she would not have it any other way.
Robin’s recipe for Bread and Butter Jalapenos is below (yum!!).
With health and hedonism,
Phoebe
Bread and Butter Jalapenos
Ingredients
Instructions
- Using rubber gloves slice the jalapenos and sprinkle with salt. Cover the jalapenos and refrigerate for 24-48 hours.
- Drain the jalapenos in a colander and allow them to stand for 10 minutes to get off all the excess water.
- Bring garlic, vinegar, water, sugar and spices to a boil. Add the jalapenos and simmer for 15-20 minutes.
- Strain the jalapenos being sure to save the pickling liquid.
- Pack the jalapenos in sterilized jars and pour liquid over them. Seal the jars and process them in a water bath or you can simply store them in your refrigerator.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
Oh my . . . I cannot wait to try this. Bread and butter pickles are amazing, but using jalapenos instead is just genius! Thanks!
Is that simply drain the jalapenos or drain and rinse?
I would suggest not puting a 1/3 cup of salt in mixture. It’s way too much. I even double and Tripple checked measurements because it sounded like way too much for just two jars. Maybe a Tablespoon of salt? I should’ve known better. Any suggestions would be great!
I’m sorry Beth! As you can tell from the post – it’s not my recipe! But yes, I should have probably seen that and changed it. Will adjust per your suggestion to 1 tablespoon. Thanks!
Actually the salt is to draw the moisture out of the jalapenos. That’s why you let them soak overnight in it, then rinse and drain. It’s the same process I use to draw the moisture out of the vegetables when I make chow chow.
The turmeric is a little excessive I add just a teaspoon.
I made two batches of these and they were delicious. The second batch I added two onions sliced thin in strips.
Definitely a keeper!
Probably should only use 1tsp of turmeric at the most. I made this tonight and it was horrible. I have doubled everything else to try to get rid of that taste. Any suggestions?
ugh – Krista I am SO sorry! This wasn’t my recipe as you can see by the post. I should have given it a closer look when inputting it and realizing that the turmeric measurement made no sense. I’m going to probably take the recipe down, as this is the second complaint I’ve gotten. Really sorry!
Please don’t take the recipe down. I think it’s great.
Here is my recipe : 3qts jalapenos, 10 med onions, 1/3 c salt, 2qts ice, 2 3/4 c sugar, 3 3/4 c cider vinegar, 1 1/8 t turmeric, 3/4 t celery seed, 1 1/2 t mustard seed. Combine jalapenos and onions sprinkle with salt. Cover with ice and place a heavy lid on mixture.. let sit for at least 3hrs. Drain and rinse thoroughly to remove the salt. Place remaining ingredients in a kettle and bring just to boil but don’t let it boil. Stir constantly. Pack at once into jars and seal.
thanks for sharing melissa!
These look delicious! Can’t wait to try them. How long do you recommend processing the jars in the hot water bath? Thanks!
Hi Bethany, if you’re new to canning, I would recommend picking up a book on the subject so you make sure you’re following all the rules. Generally, you keep them in there until the lids pop. That’s an indication that they’re properly sealed. Make sure to cover the jalapenos completely with liquid, leaving 1/2 in of room at the top, and that the rims are clean before placing the lids on. Hope this helps!
Hi, I can just refrigerate them rather than water bath them, correct?
Please don’t take the recipe down. I think it’s great.
Why must you put jalopeno in refrigerator for 24-48 hours
The salt helps the jalapenos retain their crispness. I just harvested and sliced 6# of giant jalapeno peppers. I rinsed the peppers and placed them in a large bowl, sprinkled 1/2 cup of canning salt, and tossed them lightly. I will refrigerate them for at least 4 hours, then drain. Then I will pack the peppers in jars and pour hot brine over, seal jars, and can in water bath canner for 15 minutes.
For the brine I used 3 cups sugar, 6 cups vinegar, 3 T mustard seed, 3 tsp tumeric, 3 tsp celery seed, and 2 T chopped garlic. Yield: 9 pints
Disgusting taste like spicy hot turmeric and clove.
Way way to much turmeric mabe better with 1 teaspoon of turmeric and 1/4 reaspoon of ground clove.
I should have just used my bread and butter pickle brine instead