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Jalapeño Bread and Butter Pickles
Jalapeño Bread and Butter Pickles
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
280 minutes
Spicy jalapeños and sweet pickles make a delicious pairing, perfect for canning or refrigerating for long-lasting enjoyment.
Ingredients:
  • 2 pounds jalapeño chile peppers
  • 1 pound white or yellow onions, thinly sliced
  • 1/4 cup 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)
  • 1 1/4 cup white distilled vinegar
  • 1 cup apple cider vinegar
  • 2 1/4 cups sugar
  • 1 tablespoon mustard seeds
  • 1 star anise
  • 1 cardamom pod
  • 3/4 teaspoon celery seeds
  • 1 inch cinnamon stick
  • 6 whole cloves
  • 1/2 teaspoon turmeric
Instructions:
  • Prepare the jalapeños by slicing off the stem end, cutting them in half lengthwise, and removing the seeds and ribs.
  • Season the jalapeños and onions with pickling salt, cover with ice, and chill for at least 4 hours: Combine the jalapeños and onions in a bowl. Sprinkle pickling salt over them and mix well. Cover the bowl with a clean, thin towel and lay ice on top. Refrigerate for a minimum of 4 hours to chill.
  • After the jalapeños and onions have chilled for 4 hours, rinse the salt off them. Drain, then rinse and drain again.
  • Prepare the jars: To get your pickles ready for storage outside the fridge, heat your canning jars by placing them on a rack in a large 16-quart pot filled with warm water (jars should not touch the bottom). Boil with the jars covered by at least 1 inch of water, then keep them warm until ready for use. Clean the lids with hot, soapy water.
  • Prepare the pickling brine by combining vinegar, sugar, and spices in a large pot. Bring to a boil until the sugar is dissolved.
  • Combine the jalapeños and onions with the pickling solution in a pot and bring to a boil.
  • Fill jars with cooked jalapeños and onions, leaving 1 inch of space at the top. Carefully pour brine over the peppers to cover them, ensuring 1/2 inch of headspace at the rim.
  • Process the filled jars in a hot water bath: Place the filled jars in a canning pot with hot water, ensuring the water level is at least 1 inch above the jars. Boil vigorously for 15 minutes, then carefully remove the jars from the pot. Adjust processing time if above 1,000 feet in elevation. Cover and allow to cool to room temperature before refrigerating.

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