Dad’s Bread and Butter Jalapeños

Photography By | March 01, 2014

Ingredients

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

Instructions

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.

Ingredients

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