• 10/23 Nat'l Canning Day 4

    From Dave Drum@1:3634/12 to All on Sun Oct 22 15:31:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jalapeno Bread & Butter Pickles
    Categories: Pickles, Preserving, Squash, Chilies, Herbs
    Yield: 2 Quarts

    2 lb Jalapeño peppers
    1 lb Onions; thin sliced
    1/4 c Pickling or Kosher or sea
    - salt *
    1 1/4 c White distilled vinegar
    1 c Apple cider vinegar
    2 1/4 c Sugar
    1 tb Mustard seeds
    1 Star anise
    1 Cardamom pod
    3/4 ts Celery seeds
    1 One inch cinnamon stick
    6 Whole cloves
    1/2 ts Turmeric
    2 Clean 1-qt canning jars
    4 Clean 1-pt canning jars

    * Regular table salt has additives in it that will darken
    your pickles and make the color of the pickle juice muddy)

    I highly recommend that you wear protective gloves while
    cutting and de-seeding the jalapeños. If you don't have
    gloves, you can protect your hands with plastic baggies.
    If you must handle the cut peppers with your bare hands,
    rub a little vegetable oil over your hands first. 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

    Cut the stem end off of the jalapeños. Then cut them in
    half lengthwise. Remove and discard the seeds and the
    ribs. Place the peppers in a large bowl. Add the onions,
    stir in the pickling salt so that it's 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.

    After 4 hours, rinse the salt off of the peppers and
    onions. Drain, and rinse and drain again.

    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. Bring to a boil again. Watch the
    peppers. 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 an inch from the top of the jars. Then pour the
    sugary vinegar mixture over the peppers, until it covers

    Cover the jars and let cool to room temperature before
    chilling in the refrigerator.

    If you are planning to store outside of the refrigerator
    or for an extended period of time, use canning jars.
    Sterilize your jars and lids first. Wipe the rims of the
    jars after you pack them with pickles. Process in a water
    bath for 10 minutes. For specific canning instructions,
    see more detailed instructions on our bread and butter
    pickle recipe post.

    Makes 2 quarts.

    From: http://simplyrecipes.com/recipes

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