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Bread and Butter Jalapenos

List of Ingredients







1 gallon sliced jalapenos, onion bulbs or sweet onion chunks
3 fresh red cayenne-types per jar.
7 1/2 cups 5% acid white vinegar.
3 cups (24 oz) honey.
3 teaspoons powdered ginger
3 teaspoons mustard seed
3 teaspoons celery seed
1 1/2 teaspoon tumeric powder.
Soak vegetables for an hour in cold water after slicing (this will help float out some of the seeds)

Put the above fixings in a big pan/pot and bring to a slow boil. Simmer for 10 minutes. Dump in jalapenos, onions, & cayennes and heat mix back up to a simmer and stir and turn mix for 10 minutes.

Pack peppers in canning jars putting a couple of cayenne-types in per jar, and leaving 1/2 inch head space. Pour the hot sweet mix in on the peppers, again leaving 1/2 incxh head space. Seal and immerse fully in a simmering hotwater bath at 180F (not a roiling boil) for 10 minutes. Remove and after cooling put in a dark cupboard for 6 weeks for aging.


Recipe