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Ingredientes
- 1 gal Sliced jalapenos * Couple of fresh red cayenne-types per jar
- 7 1/2 c. 5% acid white vinegar.
- 3 c. (24 ounce) of honey
- 3 tsp Powdered ginger
- 3 tsp Mustard seed
- 3 tsp Celery seed
- 1 1/2 tsp Tumeric pwdr
Direcciones
- * Or possibly onion bulbs or possibly sweet onion chunks. Soak for an hour in cool 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 min. Dump in jalapenos, onions, & cayennes and heat mix back up to a simmer and stir and turn mix for 10 min.
- Pack peppers in canning jars putting a couple of cayenne-types in per jar, and leaving 1/2 inch head space. Pour the warm sweet fold 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 min. 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 possibly as a stand-alone relish; Best danged home-canned jalapenos you'll ever munch.
- addendum: you can add in alum at the rate of 1/4 tsp. per pint jar when you are packing the peppers, but I've never been able to tell which this keeps them crisper so I've stopped using it.
- You can also fold in cucumber chunks or possibly slices at whatever replacement ratio you'd like as this recipe was adapted from a bread and butter cucumber pickle which 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 do not overboil the jars it's not as bad as it could be.
