This recipe for Bread and Butter Peppers is fromTaste Buds with Stephanie Season 2 Episode 2 with Bradley Traynor and the recipe is adapted from Ball’s Blue Book of Canning
more from Taste Buds Season 2
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Spicy Bread and Butter Peppers
These spicy bread and butter peppers are a tasty topping with a nice sweetness to balance out the spice of the peppers. You can choose any spice level for the peppers.
Ingredients
- 2 pounds jalapenos or hot pepper of your choice ends trimmed, sliced 1/4 inch thick
- 1 onion quartered and sliced thin
- 2 tablespoons canning and pickling salt
- 3 cups apple cider vinegar
- 2 cups sugar
- 1 cup water
- 1 Tbsp yellow mustard seeds
- ¾ teaspoon ground turmeric
- ½ teaspoon celery seeds
- ¼ teaspoon ground cloves
Instructions
- PREP THE VEGGIES
- In a colander, combine jalapenos and onions. Add the salt and mix well. Set the colander over a bowl and let stand for three hours.
- MAKE THE BRINE
- In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger and peppercorns. Bring to a boil, stirring to dissolve the sugar.
- COMBINE AND HEAT
- Add the drained jalapenos and onions (do not rinse) to the pot. Return the mixture to a boil, then reduce heat and simmer for 10 minutes.
- FILL THE JARS
- Using a slotted spoon, pack the hot veggies into hot, sterilized jars, leaving ½ inch headspace. Ladle the hot brine over the veggies, leaving ½ inch headspace. Remove any air bubbles by running a non-metallic utensil around the inside of each jar. Wipe jar rims with a clean, damp cloth. Apply lids and adjust bands until fingertip-tight.
- PROCESS THE JARS
- Place jars in a boiling water canner and process for 10 minutes (adjusting for altitude, as necessary). Remove the jars and let cool undisturbed for 12-24 hours. Check seals.
- STORE YOUR PICKLES!
- Store in a cool, dark place. Refrigerate after opening.
Notes
📸 Michelle Truax, Fox 9
