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Bread and Butter

Jalapeno Pickles

Ingredients

2 lbs Jalapenos, cut in half lengthwise and seeded
1 lb thin sliced yellow onions
¼ cup kosher salt
11/4 cup white vinegar
1 cup apple cider vinegar
21/4 cups white sugar
1 tbsp whole mustard seeds
1 star anise
1 cardamom pod (or 1/4 tsp allspice)
¾ tsp celery seeds
(1) one inch cinnamons stick
8 whole cloves
½ tsp turmeric

Lagniappe

Mix vinegar, sugar and spices in a large pot, bring to a boil to dissolve the
sugar and remove from the heat. Allow it to cool.

Place the halved and seeded jalapenos in a large bowl, add the sliced onions
and stir in the kosher salt so it is well distributed. Cover the bowl with a
clean thin towel and cover with ice. Place in the refrigerator for 4-6 hours.

After the peppers and onions have chilled, rinse off the salt, drain, and rinse
and drain again

Add the drained peppers and onions to the pickling solution, bring to a boil
again. The peppers are done when their color changes from bright green to a
more dull green.

Using a slotted spoon remove the peppers and onions from the pickling
solution and pack you’re canning jars to about an inch from the top tightly.

Once packed, fill the jars with the pickling mixture and let cool before
refrigerating.

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