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Chilies are in season! It’s time to take advantage of this by stocking up on as much as possible. These bread and butter jalapeno pickles are a perfect way to say goodbye to summer and hello to fall…
So maybe you’ll wait a while for fall to respond? In the meantime, make and eat more of these sweet and spicy jalapenos!
The creator of this recipe blogs as The Homesick Texan (great site, by the way) and recommends using them for “Texas potato salad,” but they’re also perfect for nachos, hot dogs (organic or veggie, of course), or even tuna salad. If you’re hip to canning and preserving, these could make superb Christmas gifts. If you’re not hip to it, they still make great gifts!
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This recipe was my first attempt at pickling and turned out to be the ideal introductory project. After gathering all of the spices, it comes together in no time.
Bread and Butter Pickles by The Homesick Texan
Ingredients: 1/2 pound jalapenos (about four) 1 cup apple cider vinegar 1/2 cup sugar 1 teaspoon mustard seed 1/2 teaspoon whole cloves 1/2 teaspoon whole allspice 1 cinnamon stick
Directions: Slice the jalapenos and pack them into a pint-sized jar. Bring the vinegar, sugar and spices to a boil, and pour over the jalapenos. Let cool (about half an hour) and then cover and refrigerate. Will be ready in a couple of hours, but I like to let them pickle overnight.
