Bread and Butter Jalapenos
By: Anonymous
Published: Monday, November 30, 2009 - 3:28pm

Ingredients




1 gal Sliced jalapenos *
Couple of fresh red cayenne-types per jar
7 1/2 cups 5%% acid white vinegar
3 cups (24 oz) of honey
3 teaspoons Powdered ginger
3 teaspoons Mustard seed
3 teaspoons Celery seed
1 1/2 teaspoons Tumeric powder

Preparation

1 * Or onion bulbs or sweet onion chunks. Soak for an hour in cold water after slicing (this will help float out some of the seeds) 2 Put the above fixings in a big pan/pot and bring to a slow boil. 3 Simmer for 10 minutes. Dump in jalapenos, onions, & cayennes and heat mix back up to a simmer and stir and turn mix for 10 minutes. 4 Pack peppers in canning jars putting a couple of cayenne-types in per jar, and leaving 1/2 inch head space. Pour the hot sweet mix in on the peppers, again leaving 1/2 incxh head space. Seal and immerse fully in a simmering hotwater bath at 180F (not a roiling boil) for 10 minutes. Remove and after cooling put in a dark cupboard for 6 weeks for aging. 5 Serve on Ritz kind of crackers (subliminal "Sex" written on crackers only makes them better) or as a stand-alone relish; Best danged home-canned jalapenos you'll ever munch. 6 Addendum: you can add alum at the rate of 1/4 teaspoon per pint jar when you are packing the peppers, but I've never been able to tell that this keeps them crisper so I've stopped using it. 7 You can also mix in cucumber chunks or slices at whatever replacement ratio you'd like as this recipe was adapted from a bread and butter cucumber pickle that my aunt made. This is my third year using it. 8 The 10 minute simmer bath is still going to leave you with a kind of mushy jalapeno, but if you don't overboil the jars it's not as bad as it could be.