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Jalapeno Bread & Butter Pickles

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Total Time
Prep: 45 min. + standing Process: 15 min.

By Taste Of Home Editorial Team

Recipe by Karen Owen, Rising Sun, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 24, 2022

Even the heat-shy will want to dip into these bread and butter pickles with a surprise flavor kick. Ay caramba, they are good!—Karen Owen, Rising Sun, Indiana

Canning Altitude

The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Jalapeno Bread & Butter Pickles

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Yield: 7 pints
Prep: 45 min
Cook: 15 min
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Ingredients

  • 4 pounds cucumbers, sliced
  • 5 small onions, sliced
  • 4 jalapeno peppers, sliced and seeded
  • 1/2 cup canning salt
  • 5 cups sugar
  • 4 cups white vinegar
  • 2 tablespoons mustard seed
  • 2 teaspoons celery seed
  • 1-1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground cloves
Text Ingredients

Directions

  1. In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again.
  2. In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat.
  3. Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts

1/4 cup pickles: 18 calories, 0 fat (0 saturated fat), 0 cholesterol, 121mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 0 protein.
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