TEXAS BREAD AND BUTTER JALAPENO PICKLES

Sharon Jergens

subheading: Ingredients:

5 lbs. Jalapenos, thinly sliced

6 medium sweet onions, thinly sliced

12 garlic cloves, peeled and thinly sliced

¼ cup salt

10 to 12 cups ice cubes

4 cups sugar

4 cups cider vinegar

1 ½ tsp. tumeric

2 Tbs. mustard seed

2 tsp. celery seed

¼ tsp. ground cloves

subheading: Instructions:

Mix together jalapenos, onions, and garlic in a large glass bowl. Layer with salt and ice cubes. Cover and let stand for 3 hours. Drain well and remove any unmelted ice. Combine sugar, cider vinegar and spices in a large enamel cooking pan. Add the drained jalapenos, onions and garlic and bring to a boil. Immediately ladle into sterilized jars and seal. Process in hot water bath for 7 minutes. Mix together jalapenos, onions, and garlic in a large glass bowl. Layer with salt and ice cubes. Cover and let stand for 3 hours. Drain well and remove any unmelted ice. Combine sugar, cider vinegar and spices in a large enamel cooking pan. Add the drained jalapenos, onions and garlic and bring to a boil. Immediately ladle into sterilized jars and seal. Process in hot water bath for 7 minutes.

Makes about 6 pints of pickles, enough to fill a dozen 8-oz. jars.

Update 2014. Grind the jalapenos and onions in the food processor instead of chopping. It makes a good relish for hot dogs, etc.

Sharon's update from 2022; I used half seeded and half with seeds in. I never know how hot the jalapenos are and that seems to be a good compromise. This makes more than a dozen 8 oz. jars - today I got 20. So plan on extra jars, etc.

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