The fire of jalapenos and the sweetness of bread and butter pickles: a winning combination.
So of course I had to make my own batch the very next day.
They’re so good!
Simply Recipes / Elise Bauer
And oddly not as spicy as you would expect.
Certainly not as hot as my regularjalapeno pickles.
Just a little bit hot.
Simply Recipes / Elise Bauer
And sweet and crunchy the way a bread and butter pickle should be.
Safe Handling of Hot Peppers
That said, the road to these pickled beauties was rather bumpy.
Only soaking them in yogurt with ice cubes helped.
Washing my hands in hot soapy water before and during the processing of the peppers.
This washed away the natural oils in the skin that protect the pores.
Wear gloves, or plastic baggies, when scraping the seeds out of the peppers.
Then when you’re done, wash thoroughly in hot soapy water.
As long as you take precautions, you will be fine (don’t touch your eyes!)
They’ll easily last a year (or two) in the fridge.
Then cut them in half lengthwise.
Remove and discard the seeds and the ribs.
Simple Tip!
I highly recommend that you wear protective gloves while cutting and de-seeding the jalapenos.
If you don’t have gloves, you’re free to protect your hands with plastic baggies.
The oil will provide your pores with some protection.
Wash your hands thoroughly with warm soapy water after handling the peppers.
Do not touch your eyes for several hours.
Place the jalapenos 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 about 4 hours.
Drain, rinse, and drain again.
Do check that your jars are clean.
(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.
In a 4 or 6 quart pot, put the vinegar, sugar, and spices.
Bring to a boil to dissolve the sugar.
Add the peppers and onions to the pot with the pickling solution.
Bring to a boil again.
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.
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 directionshere.
Cover the jars and let cool to room temperature before chilling in the refrigerator.
