Jalapeno Bread Butter Pickles Recipes

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JALAPENO BREAD & BUTTER PICKLES



Jalapeno Bread & Butter Pickles image

Even the heat-shy will want to dip into these bread and butter pickles with a surprise flavor kick. Ay caramba, they are good!-Karen Owen, Rising Sun, Indiana

Provided by Taste of Home

Time 1h15m

Yield 7 pints.

Number Of Ingredients 10

4 pounds cucumbers, sliced
5 small onions, sliced
4 jalapeno peppers, sliced and seeded
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

Steps:

  • In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat., Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.

BREAD AND BUTTER PICKLES II



Bread and Butter Pickles II image

These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!

Provided by David

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 4h30m

Yield 50

Number Of Ingredients 11

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 ½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric

Steps:

  • In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
  • In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
  • Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
  • Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 25.6 g, Fat 0.3 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 937.7 mg, Sugar 22.4 g

PICKLED JALAPENOS



Pickled Jalapenos image

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

Provided by Simply Sundays!

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h

Yield 48

Number Of Ingredients 6

1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

Steps:

  • Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
  • Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
  • Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g

CHEF JOHN'S BREAD AND BUTTER PICKLES



Chef John's Bread and Butter Pickles image

At the end of summer during the Great Depression the excess cucumber crop was sliced, salted, pickled, and put up in jars for the cold, lean months ahead. I can just imagine what a treat it was to fill a sandwich with these sweet crunchy coins (bread and butter pickles, as they came to be known). I'm sure it was a wonderful break from what must have been a fairly flavorless existence. For longer storage, you can process the pickles in canning jars in a boiling water canner.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 2h20m

Yield 48

Number Of Ingredients 13

2 pounds pickling cucumbers, sliced
½ yellow onion, sliced
2 red jalapeno peppers, thinly sliced into rings
3 tablespoons kosher salt
2 cups distilled white vinegar
2 cups white sugar
¼ cup water
2 cloves garlic, sliced
1 tablespoon mustard seed
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
½ teaspoon ground turmeric
⅛ teaspoon ground cloves

Steps:

  • Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
  • Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

Nutrition Facts : Calories 38.1 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 360.8 mg, Sugar 8.8 g

JALAPENOS - BREAD & BUTTER STYLE



Jalapenos - Bread & Butter Style image

These are so good on a sandwich and even on scrambled eggs. The peppers don't feel that hot using this recipe. Recipe modified from a canning booklet.

Provided by Kathy228

Categories     Peppers

Time 1h

Yield 6 pints

Number Of Ingredients 8

4 lbs jalapeno peppers
2 lbs onions
3 cups white vinegar
2 cups sugar
2 tablespoons mustard seeds
2 teaspoons turmeric powder
2 teaspoons celery seeds
1 teaspoon ginger powder

Steps:

  • Thinly slice jalapenos and onions and cold pack into jars. Use rubber gloves for handling jalapenos.
  • Place remaining ingredients in large pan and bring to a boil.
  • Pour hot mixture into jars, over the peppers and onions, leaving 1/4 inch headspace. If you run short of the juice, top with boiling water.
  • Remove air bubbles by running a knife around the inside of the jars. Adjust caps.
  • Process 10-minutes in boiling water bath.
  • Yield: about 5-6 Pints.

Nutrition Facts : Calories 461.2, Fat 3.3, SaturatedFat 0.3, Sodium 15.2, Carbohydrate 103.2, Fiber 11.4, Sugar 84.3, Protein 6.6

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