Jalapeño Bread And Butter Pickles Food

JALAPENO BREAD & BUTTER PICKLES

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.

JALAPEñO BREAD AND BUTTER PICKLES

Steps:

• Prep the jalapeños: Cut the stem end off of the jalapeños. Then cut them in half lengthwise. Remove and discard the seeds and the ribs.
• Salt the jalapeños and onions, cover with ice, and chill: Place the jalapeños in a large bowl. Add the onions and stir in the pickling salt so that it is well distributed. Cover the peppers with a clean, thin towel. Put ice over the towel and place the bowl in the refrigerator to chill for at 4 hours.
• Rinse and drain the jalapeños and onions: After the jalapeños and onions have been chilling for 4 hours, rinse the salt off of the peppers and onions. Drain, and rinse and drain again.
• Heat the jars: If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to heat your canning jars in a hot water bath after canning. To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water at least 1 inch above the jars and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning. Wash the lids in hot, soapy water.
• Make the pickling brine: In a 4 or 6 quart pot, put the vinegar, sugar, and spices. Bring to a boil to dissolve the sugar.
• Add the jalapeños and onions, then bring to a boil: Add the peppers and onions to the pot with the pickling solution. Bring to a boil again.
• Pack the jars: Watch the jalapeños. As soon as they are all cooked through (you can tell because their color changes from a vibrant to a more dull green), start packing your canning jars with the peppers and onions, using a slotted spoon to remove them from the pan. Pack the jars evenly with the peppers and onions, up to about 1 inch from the top of the jars. Then pour the brine over the peppers, until it covers them. Leave about 1/2 inch headspace between the tops of the pickles and the rims of the jars.
• Seal and process: If you are planning to store pickles outside of the refrigerator, you will want to process the filled jars in a hot water bath. Return filled jars to the same canning pot with its already hot water. The water level needs to be at least 1 inch above the top of the jars. Bring to a boil and boil hard for 15 minutes. Remove jars from the pot using tongs or jar lifters. If you live over 1,000 feet above sea level, adjust your processing time using the directions here . Cover the jars and let cool to room temperature before chilling in the refrigerator.

PICKLED JALAPENOS

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.

JALAPENOS - BREAD & BUTTER STYLE

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.

CHEF JOHN'S BREAD AND BUTTER PICKLES

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.