These Sweet and Savory Pickled Jalapeño Will be Your New Favorite

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    Sometimes the happiest discoveries are when you make a family recipe your own.  My mother in law was famous for her sweet and savory bread and butter pickles.  I wanted something a little spicier to go with barbecue or just sandwiches.  Her recipe is first, then my updated recipe for bread and butter jalapeño peppers follows.


Jane's Bread and Butter Pickles 

Ingredients:

  • 4 quarts cucumbers washed and sliced (do not peel)
  • 1 white onion
  • 1 large bell pepper, washed and seeded
  • 1/2 cup salt

Syrup ingredients: 

  • 4 cups brown sugar
  • 5 cups cider vinegar
  • 2 Tablespoons mustard seed
  • 1 tablespoon celery seed
  • A pinch of ground cloves
  • 2 teaspoons turmeric

Directions:

  1. Slice white onions and cut thin strips of bell pepper.  
  2. Add cucumbers to a large bowl with the onion and peppers. 
  3. Mix in salt and let stand 4 hours.  
  4. Rinse repeatedly in cold water and drain well.
  5. Fill sterilized mason jars with the vegetable mixture.
  6. Ladle the hot syrup into the jars using a mason jar funnel and leaving a 1/2 inch space from the top of the jar.  
  7. Seal the jars according to jar directions.*
  8. Wait 2 weeks before using.

To make the syrup:

  • Mix all of the ingredients in a saucepan and bring to a for 10 minutes.

*If the syrup is still hot, place the lids on the jars (don't tighten them too tight or it can crack the jars).  Turn the jars upside down and place on the counter.  If any jars don't seal, place them in the refrigerator. 


Mary's Bread and Butter Jalapeño Peppers

Ingredients: 

6-8 cups pickled jalapeño slices (the amount depends on the size of the jalapeños)*

1 large white onion, thinly sliced

1 large bell pepper (I like to use red bell peppers)

Syrup ingredients: 

  • 4 cups brown sugar
  • 5 cups cider vinegar
  • 2 Tablespoons mustard seed
  • 1 tablespoon celery seed
  • A pinch of ground cloves
  • 2 teaspoons turmeric


Directions:

  1. Slice white onions and cut thin strips of bell pepper and add to a large bowl.  
  2. In a colander,  rinse the jalapeño pepper slices in cold water and drain well (the saltiness from the pickled jalapeño is what makes this recipe stand out)
  3. Mix the jalapeño peppers with the onions and bell peppers.
  4. Fill sterilized mason jars with the vegetable mixture.
  5. Ladle the hot syrup into the jars using a mason jar funnel and leaving a 1/2 inch space from the top of the jar.  
  6. Seal the jars by placing the jars in a large pot and fill with water.  Bring water to a boil and process for 10 minutes and turn off heat.  Let the water cool before removing the jars.  
  7. If any jars don't seal, place them in the refrigerator.  
  8. Wait 2 weeks before using for best flavor.

To make the syrup:

  • Mix all of the ingredients in a saucepan and bring to a for 10 minutes.

*Feel free to use fresh jalapeño peppers in this recipe but they will be better if you wait to enjoy them for at least 3 weeks.

Mary deSilva is a travel guide author, YouTube Vlogger, and artist.

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