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Bread and Butter Jalapeno Pickles
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Bread and Butter Jalapenos

Living in the south canning or jarring food has a long and honored tradition. These Bread and Butter Jalapenos are a local favorite. These little treats are good on everything from cheese and crackers to smoked salmon!!!!
Author Phoebe Lapine

Ingredients

  • 2 pounds jalapenos
  • 8-10 peeled whole garlic cloves thinly sliced
  • 1½ cups white vinegar
  • 1- cup water
  • 1 ½ cup sugar
  • 2 tablespoons salt
  • 3 tablespoons whole mustard seeds
  • 2 tablespoons turmeric
  • 1- tablespoon celery seeds
  • 2 teaspoons whole clove
  • 1- teaspoon ground allspice

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.