Best Bread And Butter Jalapenos Recipes

Bread and Butter Jalapenos for Canning image

Provided by messystation

Time 1h40m

Yield 12 1/2 pint jars, 120 serving(s)

Number Of Ingredients 7

Steps:

Cut off tops of jalapenos and seed if you wish to have a less spicy product. If not, cut into rings.
Cut onions into strips.
Soak veggies for about an hour and cold pack into jars.
Combine remaining ingredients on stovetop and bring to boil.
Pour into jars, leaving 1/4 inch headspace and cap.
Process for 10 minutes in boiling water bath.

Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 0.9, Carbohydrate 7.6, Fiber 0.3, Sugar 7.1, Protein 0.2

Bread And Butter Jalapenos Recipe image

Provided by Dustin

Number Of Ingredients 8

16 to 20 green jalapeno peppers
3/4 cup white wine vinegar
1/2 cup granulated sugar
1/2 teaspoon whole yellow mustard seeds
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole fennel seeds
1/2 teaspoon black peppercorns
1 bay leaf

Steps:

Scrub a 1 quart glass jar and its lid in hot soapy water. Rinse well and air-dry. Wash and dry the jalapenos. Prick each one several times with a fork. Stuff the jar with as many peppers as you can. In a small pot, combine the remaining ingredients with 3/4 cup water. Bring to a boil, reduce the heat, and simmer until the sugar is dissolved, about 5 minutes. Remove from the heat and carefully pour the hot liquid and spices over the jalapenos to almost the top of the jar. (A large-mouthed funnel may be useful here.) Seal the jar tightly with the lid, label with the date of creation, and refrigerate for a minimum of 1 week. The brine becomes spicier over time and makes excellent vinegar for dressings. The peppers can be stored for up to 2 months in the refrigerator.