Dad’s Bread and Butter Jalapeños

Photography By Guy Hand | March 01, 2014


Pack sliced jalapeños tightly into sterilized canning jars.

In a medium saucepan over medium heat, mix all brine ingredients and bring to a boil. Pour hot brine over jalapeños in jars.

Seal jars and place in a hot water bath, completely covering the jars, and process for 15 minutes.

Carefully remove jars from water bath and cool to room temperature.

Read the story: A'Tavola


  • 8 pounds jalapeños, sliced ¼ inch thick
  • 6 cups white vinegar
  • 4 ½ cups sugar
  • ¾ cup pickling spices
  • ½ teaspoon turmeric
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