Bread and Butter Pickled Jalapeños
Ingredients:
- 1 quart Jalapeños, sliced (peeled Cucumber or Zucchini can be substituted for Jalapeños)
- 1 cup Onion, sliced
- 1 tablespoon Salt
- 1 cup Vinegar
- 1 ½ cups Sugar
- 1 teaspoon Celery Seed
- 1 teaspoon Mustard Seed
- ¼ teaspoon Turmeric
Directions:
Cover Jalapeños (or peeled Cucumbers or Zucchini) and Onion with water. Add salt. Let stand 2 hours and then drain.
Add remaining ingredients. Boil 10 minutes and then pack in sterile jars and seal.
Note: 5 pounds of jalapeños is approximately 6 quarts when sliced.