Texas Bread and Butter Jalapeno Pickles
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
5 pounds jalapenos, thinly sliced
6 medium sweet onions, thinly sliced
12 garlic cloves, peeled and thinly sliced
1/4 cup salt
10-12 cups ice cubes
4 cups sugar
4 cups cider vinegar
1-1/2 tsp. tumeric
2 Tbsp. mustard seed
2 tsp. celery seed
1/4 tsp. ground cloves
Instructions:
Mix the jalapenos, onions and garlic together in a large glass bowl. Layer with salt and ice cubes. Cover and let stand for 3 hours.
Drain well and remove any unmelted ice. Combine the sugar, cider vinegar and spices in a large enamel cooking pan. Add the drained jalapeno mixture and bring to a boil. Immediately ladle the mixture into sterilized jars and seal.
Makes about 6 pints of pickles, enough to fill a dozen 8-oz. jars.