Name: Jalapeno Bread & Butter Pickles
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 7 servings
Ingredients: 4 pounds cucumbers, sliced; 5 small onions, sliced; 4 jalapeno peppers, sliced and seeded; 1/2 cup canning salt; 5 cups sugar; 4 cups white vinegar; 2 tablespoons mustard seed; 2 teaspoons celery seed; 1-1/2 teaspoons ground turmeric; 1/2 teaspoon ground cloves

Even the heat-shy will want to dip into these bread and butter pickles with a surprise flavor kick. Ay caramba, they are good!—Karen Owen, Rising Sun, Indiana

Ingredients

4 pounds cucumbers, sliced

5 small onions, sliced

4 jalapeno peppers, sliced and seeded

1/2 cup canning salt

5 cups sugar

4 cups white vinegar

2 tablespoons mustard seed

2 teaspoons celery seed

1-1/2 teaspoons ground turmeric

1/2 teaspoon ground cloves

Instructions

1 In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again.

2 In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat.

3 Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

4 Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.