Bread and Butter Jalapeno Pickles

Submitted by: Pete on April 30, 2010

These 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 pint        


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


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.

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