Jalapenosbreadbutterstyle Recipes
JALAPENOS - BREAD & BUTTER STYLE
These are so good on a sandwich and even on scrambled eggs. The peppers don't feel that hot using this recipe. Recipe modified from a canning booklet.
Provided by Kathy228
Categories Peppers
Time 1h
Yield 6 pints
Number Of Ingredients 8
Steps:
- Thinly slice jalapenos and onions and cold pack into jars. Use rubber gloves for handling jalapenos.
- Place remaining ingredients in large pan and bring to a boil.
- Pour hot mixture into jars, over the peppers and onions, leaving 1/4 inch headspace. If you run short of the juice, top with boiling water.
- Remove air bubbles by running a knife around the inside of the jars. Adjust caps.
- Process 10-minutes in boiling water bath.
- Yield: about 5-6 Pints.
Nutrition Facts : Calories 461.2, Fat 3.3, SaturatedFat 0.3, Sodium 15.2, Carbohydrate 103.2, Fiber 11.4, Sugar 84.3, Protein 6.6
JALAPENO BREAD & BUTTER PICKLES
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
Provided by Taste of Home
Time 1h15m
Yield 7 pints.
Number Of Ingredients 10
Steps:
- 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., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat., 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. , 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 : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.
BREAD AND BUTTER JALAPENOS RECIPE
Provided by Dustin
Number Of Ingredients 8
Steps:
- Scrub a 1 quart glass jar and its lid in hot soapy water. Rinse well and air-dry. Wash and dry the jalapenos. Prick each one several times with a fork. Stuff the jar with as many peppers as you can. In a small pot, combine the remaining ingredients with 3/4 cup water. Bring to a boil, reduce the heat, and simmer until the sugar is dissolved, about 5 minutes. Remove from the heat and carefully pour the hot liquid and spices over the jalapenos to almost the top of the jar. (A large-mouthed funnel may be useful here.) Seal the jar tightly with the lid, label with the date of creation, and refrigerate for a minimum of 1 week. The brine becomes spicier over time and makes excellent vinegar for dressings. The peppers can be stored for up to 2 months in the refrigerator.
BREAD AND BUTTER JALAPENOS FOR CANNING
My brother asked me to make these after eating some that a friend had bought commercially prepared. I found this recipe on recipecircus and had to modify due to some problems with the recipe. Once I tried them, I did not want to share! They are spicy and sweet and taste great on sandwiches and burgers. (Prep time includes veggie soaking).
Provided by messystation
Categories For Large Groups
Time 1h40m
Yield 12 1/2 pint jars, 120 serving(s)
Number Of Ingredients 7
Steps:
- Cut off tops of jalapenos and seed if you wish to have a less spicy product. If not, cut into rings.
- Cut onions into strips.
- Soak veggies for about an hour and cold pack into jars.
- Combine remaining ingredients on stovetop and bring to boil.
- Pour into jars, leaving 1/4 inch headspace and cap.
- Process for 10 minutes in boiling water bath.
Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 0.9, Carbohydrate 7.6, Fiber 0.3, Sugar 7.1, Protein 0.2
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