Jalapeno Bread & Butter Pickles Recipe
- 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
- 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. Yield: 7 pints.
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.
1/4 cup pickles: 18 calories, 0 fat (0 saturated fat), 0 cholesterol, 121mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 0 protein.
Reviews for Jalapeno Bread & Butter Pickles
"I've used this recipe nearly 3 years in a row now and they have become a classic. People expect a jar or two (or three) every year from me and I usually include them in gift baskets of canned goods for the holidays. I grow cucumbers literally just for this recipe! It upsets me to see 2 one-star ratings, especially from people WHO HAVEN'T MADE THE RECIPE -- not fair to the recipe creator and also the people looking for a wonderful recipe to add to their collections. I would say DON'T RATE THE RECIPE IF YOU HAVEN'T MADE IT, or knock it for something that should be common sense... like slicing the jalapenos. Anyway, I always add extra jalapeno to make them spicier, since the sugar content balances the heat well. I also do at least 5 - 5 1/2 lbs of cucumbers to accommodate the lost weight when slicing off the ends; and instead of using 5 small onions I do 1 1/2 to 2 large ones. I only soak these in the ice-brine for 2 hours, since I have seen similar recipes work with an hour less. Today I am making these and adding Ball Pickle Crisp to see if it improves their texture -- if you like crunchier pickles I would say try the Pickle Crisp."
"Is there any way of doing this recipe when your a diabetic? 5 cups of sugar?????"
"Looks great but I really don't want to can them. Is there any way to make these & refrigerate them? Even a smaller batch?"
"Easy to follow and great taste. These pickles didn't last a week! I tripled the jalapenos and added little red Thai peppers. Yummy."
"I haven't made them yet, but there is a mistake in the instructions. It does not tell you to slice the jalapenos, only seed them. In the picture it shows that they are sliced."
"When I am make this again I will be sure to rinse it better because it was so salty!! I know that was my fault for not rinsing the cucumbers better."
"Very easy! Great taste!"
"These pickles were awesome! The only thing I'd change next time would be to add more jalapenos and slice the cucumbers thicker. This was my first attempt at making pickles and I cut them a bit too thin."