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Jalapeno Bread & Butter Pickles

 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.


  • 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


  • 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.
  • In a Dutch oven, combine sugar, vinegar and seasonings; bring to a
  • boil. Add cucumber mixture; return to a boil. Remove from heat.
  • 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.
  • Place jars into canner with simmering water, ensuring that they are

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Jalapeno Bread & Butter Pickles (continued)

Directions (continued)

  • 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.
Nutritional 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.