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| BREAD AND BUTTER JALAPENO PICKLES | |
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1 gallon jalapeno nacho slices 1 large onion 2 cups sugar 2 cups white vinegar 2 tablespoons salt 1 tablespoons celery seed 1 tablespoons mustard seed 1 tablespoons turmeric Drain liquid from peppers, layer onions and peppers back to jar. Use a larger jar than the one the peppers came in. Combine liquid and remaining ingredients in a pan and bring to a boil, simmer for 5 min. Let COOL (THIS IS IMPORTANT). Pour liquid over peppers and onions. Refrigerate 7 to 10 days inverting jar every 2 days. This makes enough for about a half gallon. Can be doubled. Submitted by: Rosemary | |
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recipe reviews #143663
Cannonball (Missouri) says:
I was wondering if I could use Stevia in this recipe ?
#160269
Barbara (West Virginia) says:
This is a fabulous recipe! I've been using it for quite some time. I actually add quite a few onions to extend the recipe and then put into 12 pint mason jars. I've learned over the years to just make this into relish because it makes it easier to put on things. People often ask me what I put it on..... I always just say EVERYTHING! lol It really does go on so many things because of the sweet mixed with the hot. (ie; taco salad, hot dogs, burritos, brisket, tacos) Just get creative and try it on different things. It's really amazing.
#169596
Cajun Wade (Louisiana) says:
This stuff is awesome. I am always being asked to make this. My friends and family loves it. I have already started a bunch to pass around for Christmas Gifts.
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