Jalapeno Bread & Butter Pickles Recipe

4 8 7
Jalapeno Bread & Butter Pickles Recipe
Jalapeno Bread & Butter Pickles Recipe photo by Taste of Home
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Jalapeno Bread & Butter Pickles Recipe

Read Reviews
4 8 7
Publisher Photo
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
Recommended: 22 Pickled Recipes
MAKES:
52 servings
TOTAL TIME:
Prep: 45 min. + standung Process: 15 min.
MAKES:
52 servings
TOTAL TIME:
Prep: 45 min. + standung Process: 15 min.

Ingredients

  • 4 pounds cucumbers, sliced
  • 5 small onions, sliced
  • 4 jalapeno peppers, 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.
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.
Originally published as Jalapeno Bread & Butter Pickles in Country Woman August/September 2011, p48

Nutritional Facts

1/4 cup pickles: 18 calories, 0 fat (0 saturated fat), 0 cholesterol, 121mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 0 protein.

  • 4 pounds cucumbers, sliced
  • 5 small onions, sliced
  • 4 jalapeno peppers, 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 the cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again.
  2. 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.
  3. 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.
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.
Originally published as Jalapeno Bread & Butter Pickles in Country Woman August/September 2011, p48

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Reviews forJalapeno Bread & Butter Pickles

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MY REVIEW
ChefGirl33 User ID: 8919386 253046
Reviewed Aug. 22, 2016

"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."

MY REVIEW
michaeldonofrio User ID: 7783634 134051
Reviewed Apr. 29, 2014

"Is there any way of doing this recipe when your a diabetic? 5 cups of sugar?????"

MY REVIEW
pattiejoe User ID: 5446715 179915
Reviewed Jul. 26, 2013

"Looks great but I really don't want to can them. Is there any way to make these & refrigerate them? Even a smaller batch?"

MY REVIEW
BarbieNM User ID: 7251592 212727
Reviewed May. 5, 2013

"easy to follow and great taste. These pickles didn't last a week! I tripled the jalapenos and added little red Thai peppers. Yummy."

MY REVIEW
lulu61 User ID: 2399537 212726
Reviewed Sep. 8, 2011

"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."

MY REVIEW
5xamom User ID: 787516 118542
Reviewed Aug. 14, 2011

"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."

MY REVIEW
dekwgk1996 User ID: 6130241 194293
Reviewed Aug. 8, 2011

"Very easy! Great taste!"

MY REVIEW
justmbeth User ID: 1196484 186086
Reviewed Jul. 24, 2011

"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."

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