Bread and Butter Pickles with Jalapeno

Bread and butter pickles with Jalapeno

Today is Can it Forward day.  Ball is having webcasts on how to make jams and jellies, basic canning techniques and pickles.  Try to catch it.  Very informative.  You can catch it right now at http://ball.yourbrandlive.com/c/canitforward2013/.  Watching the demo on pickles made me think about some of my favorite recipes that I have adapted for Tommy.  One of these is Bread and Butter pickles with Jalapenos.  He loves hot, spicy things, and loves bread and butter pickles, so it just was natural for me to adapt my recipe into one that he would like.  These are still sweet, but with a kick.  If you don’t want them too spicy, then take out the seeds and membrane and that will tone the spice down a bit.  Remember to wear gloves when working with the Jalapenos.

30 small to medium pickling cucumbers (they should be about 4-5 inches long), sliced 1/4 inch thick.

8 large onions, halved lengthwise and cut crosswise into thin slices

1 med bell pepper (sometimes I use a red one for color), cored, seeded and chopped

10 jalapenos, sliced 1/4 inch thick

1/2 cup pickling salt

4 cups crushed ice

4 cups white vinegar

4 1/2 cups sugar

2 tablespoon mustard seed

2 tsp. celery seed

1 tablespoon ground turmeric

1 tsp. ground ginger

1 tsp. black peppercorns

In a very large colander set over a larger bowl, combine the cucumber slices, onions, bell pepper and jalapeno slices.  Sprinkle with the salt and toss well.  Cover the vegetables with a 2 inch layer of crushed ice.  Refrigerate for 4 hours, adding ice as needed.

In a large, heavy Dutch oven, combine the vinegar, sugar, mustard seed, celery seed, turmeric, ginger, and peppercorns.  Over med high heat bring the mixture to a boil and boil for about 10 minutes.  Add the vegetables and return to a boil.  Ladle the vegetables and liquid into hot 1 pint canning jars, leaving 1/4 inch space between the top of the mixture and the rim of the jar.  Wipe the rims and cover with the lid, then screw on the band.  Process for 10 minutes in boiling water.  Turn off heat and cover and let sit for an additional 5 minutes.  Remove jars to a rack and allow to cool to room temperature.  Tighten bands after cool and store in a cool, dark place.  This makes about 8 pints.

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