1 ga Sliced jalapenos *
Couple of fresh red
-cayenne-types per jar
FIXINGS
7 1/2 c 5% acid white vinegar.
3 c (24 oz) of honey
3 ts Powdered ginger
3 ts Mustard seed
3 ts Celery seed
1 1/2 ts Tumeric powder
* or onion bulbs or sweet onion chunks. Soak for an hour in cold water
after slicing (this will help float out some of the seeds)
Put the above fixings in a big pan/pot and bring to a slow boil.
Simmer for 10 minutes. Dump in jalapenos, onions, & cayennes and heat
mix back up to a simmer and stir and turn mix for 10 minutes.
Pack peppers in canning jars putting a couple of cayenne-types in per
jar, and leaving 1/2 inch head space. Pour the hot sweet mix in on
the peppers, again leaving 1/2 incxh head space. Seal and immerse
fully in a simmering hotwater bath at 180F (not a roiling boil) for
10 minutes. Remove and after cooling put in a dark cupboard for 6
weeks for aging.
Serve on Ritz kind of crackers (subliminal “Sex” written on crackers
only makes them better) or as a stand-alone relish; Best danged
home-canned jalapenos you’ll ever munch.
addendum: you can add alum at the rate of 1/4 teaspoon per pint jar
when you are packing the peppers, but I’ve never been able to tell
that this keeps them crisper so I’ve stopped using it.
You can also mix in cucumber chunks or slices at whatever replacement
ratio you’d like as this recipe was adapted from a bread and butter
cucumber pickle that my aunt made. This is my third year using it.
The 10 minute simmer bath is still going to leave you with a kind of
mushy jalapeno, but if you don’t overboil the jars it’s not as bad as
it could be.
Yields
1 servings