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Jalapeno Bread and Butter Pickles Recipe


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     Jalapeno Bread and Butter Pickles

Category   Appetizers
Sub Category   None
Servings   7 pints

4 lbs. cucumbers, sliced
5 small onions, sliced
4 jalapeno peppers, sliced and seeded
1/2 c canning salt
5 c sugar
4 c white vinegar
2 Tbls. mustard seeds
2 tsp. celery seeds
1 1/2 tsp ground turmeric
1/2 tsp ground cloves

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.

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