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Jalapeno Bread & Butter Pickles

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

52 ServingsPrep: 45 min. + standung Process: 15 min.

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

Directions

In a large container, combine the cucumbers, onions, jalapenos and
salt. Cover with crushed ice and mix well. Let stand for 3 hours.
Drain; rinse and drain again.
In a Dutch oven, combine the sugar, vinegar and seasonings; bring to
a boil. Add cucumber mixture; return to a boil. Remove from the
heat.
Carefully ladle hot mixture into hot pint jars, leaving 1/2-in.
headspace. Remove air bubbles; wipe rims and adjust lids. Process
for 15 minutes in a boiling-water canner. Yield: 7 pints.

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Jalapeno Bread & Butter Pickles (continued)

Editor’s Notes: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutrition Facts: 1/4 cup pickles equals 18 calories, trace fat (trace saturated fat), 0 cholesterol, 121 mg sodium, 4 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 0 Free food.