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Bread and Butter Jalapeno (or mixed peppers)

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This is good with just jalapeno or with mixed peppers


I adapted a bread and butter pickle recipe, sustituting pepper-- mostly jalapenos. They are very tasty and can either be stored in the fridge without processing--they stay crispy-- or proceessed in a boiling water bath for 10 minutes and stored at room temp.

I usually increase the amts for the brine to be sure I have enough to cover the peppers


1 1/2 to 2 lbs peppers sliced 1/4 " thick

2 medium onions sliced thin

6 ice cubes

1/4 cup coarse ( Kosher ) salt

1 cup cider vinegar

1/2 cup sugar

1 Tablespoon mustard seed

1/2 teaspoon celery seed

1/2 teaspoon turmeric


In large bowl combine peppers, onions, salt, and ice. Let stand 1 hour tosssing occassionally.


Fill bowl with water and drain vegetables in a colander. Rinse and drain three times to rinse off all salt. Drain well.


In large pan combine vinegar, sugar and spices. Bring to a boil. Add the vegetables and when the liquid barely begins to simmer remove from heat. Transfer to a bowl and let cool to room temperature.


Put in jars with enough brine to cover vegetables and store in the fridge. Ready to eat the next day but I have kept in fridge for many months. really good--crunchy-not too sweet--not too sour.


Ho adattato uno pane e burro ricetta salamoia, pepe sustituting - soprattutto jalapenos. Sono molto gustosi e può essere conservato in frigo senza trasformazione - che rimanere croccante - proceessed o in un bagno di acqua bollente per 10 minuti e conservate a room temp.

Io di solito aumentano il amts per la salamoia per essere sicuri che ho sufficiente a coprire i peperoni


1 1 / 2 a 2 libra peperoni tagliati in pezzi da 1 / 4 "di spessore

2 cipolle a fette sottili medie

6 cubetti di ghiaccio

1 / 4 tazza grossolani (Kosher) sale

1 tazza di aceto di sidro

1 / 2 tazza di zucchero

1 Tablespoon senape

1 / 2 cucchiaino di semi di sedano

1 / 2 cucchiaino di curcuma


In grande ciotola unire i peperoni, cipolle, sale, e di ghiaccio. Lasciar riposare 1 ora tosssing occasionalmente.


Compila ciotola con acqua e scolo verdure in un colino. Sciacquare e scolo tre volte per risciacquare tutte le sale. Scolate bene.


In grande tegame unire l'aceto, lo zucchero e le spezie. Portare a ebollizione. Aggiungere le verdure e quando il liquido appena inizia a bollire rimuovere dal calore. Trasferimento a una ciotola e lasciate raffreddare a temperatura ambiente.


Messo in salamoia stride con sufficiente a coprire le verdure e conservare in frigorifero. Pronto a mangiare il giorno dopo, ma ho conservato in frigo per molti mesi. Really good - croccante-non troppo dolce - non troppo acido.

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That recipe is very good when you put Nagas, Bhuts, and 7 Pods instead of jalapenos. KIDDING!



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