Bread And Butter Jalapeno Pickles Recipe
Servings: 8
Ingredients
- 1 gallon jalapeno nacho slices
- 1 large onion
- 2 c. sugar
- 2 c. white vinegar
- 2 Tbsp. salt
- 1 Tbsp. celery seed
- 1 Tbsp. mustard seed
- 1 Tbsp. turmeric
Directions
- Drain liquid from peppers, layer onions and peppers back to jar. Use a larger jar than the one the peppers came in.
- Combine liquid and remaining ingredients in a pan and bring to a boil, simmer for 5 minutes.
- Let Cold (THIS IS IMPORTANT).
- Pour liquid over peppers and onions.
- Chill 7 to 10 days inverting jar every 2 days.
- This makes sufficient for about a half gallon. Can be doubled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 607g | |
| Recipe makes 8 servings | |
| Calories 287 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.71g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6481mg | 270% |
| Potassium 112mg | 3% |
| Total Carbs 69.26g | 18% |
| Dietary Fiber 16.4g | 55% |
| Sugars 66.8g | 45% |
| Protein 0.75g | 1% |
