BREAD AND BUTTER JALAPENOS RECIPE

Bread And Butter Jalapenos Recipe image

Provided by Dustin

Number Of Ingredients 8

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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.