Jalapeno Bread and Butter Peppers, You will need:
3 1/2 lbs Jalapeno Peppers (The scale at your local grocery works fine)
2 1/2 cups vinegar (5% acidity)
2 1/2 cups sugar
1/4 cup Ball® Bread & Butter Pickle Mix (Yes, I cheated. The ready mix works GREAT!)
8 to 10 Ball Jars (½ pint) preserving jars with lids and bands (You can use bigger jars if you want.)
Directions: (On the package of Ball® Bread & Butter Pickle Mix)
Prepare Jalapeno Bread and Butter peppers
1. Wash peppers thoroughly
2. Cut ends off peppers & cut into ½ to ¼ inch slices.
3. Combine vinegar, sugar, and “Ball” Bread & Butter Pickle Mix in a medium saucepan. (Heat to a boil.)
Enjoy now (Refrigerate up to 3 months):
1. Pour hot pickling liquid over pepper slices in a large bowl. Cool to room temperature, about 30 minutes.
2. Pack peppers slices into jars. Ladle pickling liquid over peppers. Place lids & bands on jars.
3. Refrigerate pickles. Allow pickles to stand in refrigerator for 3 weeks for best flavor.
OR
Fresh preserve (Store up to 1 year):
1. Prepare canner, jars, and lids according to manufacturer's instructions.
2. Pack pepper slices into hot jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
3. Process in boiling water canner for 15 minutes. (WARNING! Adjust cook time for altitude). For best flavor, allow pickles to stand for 4-6 weeks.
These Bread and Butter Jalapeno Peppers are the fantastic on Ham and Cheese sandwiches. Please enjoy
