Bread and Butter Jalapeños

Elizabeth’s go-to jalapeño pickle recipe from pepperfool.com

Ingredients

• 1 gallon jalapeños, sliced
• onion bulbs or sweet onion chunks, a few per jar
• 3 fresh red cayenne pepper-types per jar
• 7½ cups 5% acid white vinegar
• 3 cups (24 oz) honey
• 1 tablespoon powdered ginger
• 1 tablespoon mustard seed
• 1 tablespoon celery seed
• 1½ teaspoons turmeric powder

Instructions

1. Soak vegetables for an hour in cold water after slicing (this will help float out some of the seeds).
2. In a large stock pot put vinegar and following 5 ingredients and bring to a slow boil. Reduce heat and simmer for 10 minutes.
3. Dump in jalapeños, onions, and cayenne peppers and heat mix back up to a simmer. Simmer and stir mix frequently for 10 minutes.
4. Pack peppers in sterile canning jars, putting in a couple of cayenne-types and onion chunks per jar, and leaving ½-inch head space.
5. Pour the hot sweet mix into each jar, again leaving ½-inch head space.
6. Seal and immerse fully in a simmering hot water bath at 180F (not a roiling boil) for 10 minutes.
7. Remove from water bath and let cool. You will hear the “pop” when the jars have sealed.
8. Store the jars in a dark cool cupboard for 6 weeks for aging.
9. After 6 weeks you can use these as you would any pickled jalapeno. Best danged home-canned jalapeños you’ll ever munch.