Bread and Butter Jalapeno Pickles
Submitted by: Pete on April 30, 2010These turned out just great, but next time I will use whole spices rather than ground spices. It was just a bit much, and distracted from the pepper taste.
Not really sure where this recipe came from, but it is good!
Servings: 1 pintIngredients
1/2 pound jalapenos (about four) cut into rings
1 cup of apple cider vinegar
1/2 cup of sugar
1 teaspoon mustard seed
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cinnamon stick
Directions
Pack the sliced jalapenos into a pint jar. Bring the vinegar, sugar and spices to a boil, and pour over the jalapenos. Let cool (about half an hour) and then cover and refrigerate.
Will be ready in a couple of hours, but are better if they pickle overnight.