In a large container, combine the cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain- rinse and rinse again.
In Dutch oven, combine the sugar, vinegar and seasonings; bring to boil. Add cucumber mixture; return to boil. Remove from the heat.
Carefully ladle hot mixture into hot pint jars, leaving 1/2 inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling water bath.
Originally Submitted
7/3/2012
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