Quote:
Sure....and you hesitated to take a jar when first offered.... mawahahahahaaaaaa another convert!!!
Bread and Butter Jalepenos
Soak for three hours and then drain the liquid and pack jalepenos and onion in sterile jars:
6 quarts sliced jalepeno peppers
1 quart chopped onion
9 cups water
1 cup pickling salt
Have your jar lids sterilized in hot water waiting
Place garlic cloves in each jar with the peppers and onion (for quart jars I put 2 or 3 and for pints 1 -2)
Boil vinegar and spices for three minutes and pour immediately over the peppers and seal jars with the sterile lids:
6 cups sugar
6 cups vinegar (I used white)
1 tablespoon tumeric
1 teaspoon mustard seed
1 teaspoon celery seed
I did not have to water bath these. You want the peppers to have consistancy. There is enough salt absorbed, sugar and acid from the vinegar to "keep" the pickles.
But if any jars don't seal, store in the fridge or cover with water in your waterbath canner and bring to a boil for 5 minutes and lift to cool down.
When you come pick up those wyandotte eggs, I'll send you home with another quart....
Greatly Greatly appreciated, I will trade you in Pear Butter.