Last year I was looking for a good spicy bread and butter pickle recipe. I
developed my own and thought I would share it. These pickles are hot. They
are very flavorful and people that like hot pickles love them, but know that
they are not spicy flavored pickles, they are spicy HOT pickles. They are
wonderful!

Before slicing peppers: Either wear gloves or be very careful to minimize
contact with peppers after they are sliced (especially the Habanero), they
can burn your hands badly. Pepper oils left on hands have an unpleasant way
of finding lips, eyes and noses. Washing hands with dish soap or other
grease cutting hand cleaner works well to remove the oils if needed.

1.5 qts. cucumbers, medium size, sliced
1.5 qts fresh jalapenos, big ones, sliced
3 medium onions, sliced
1 Habanero pepper sliced
1/2 cup canning salt
1 pint vinegar, 4 to 6 percent acidity
1 cup sugar
1 tsp. celery seeds
1 tsp. mustard seeds
1 tsp. ginger, ground
1 tsp. peppercorns
1 tsp. turmeric
1 tsp. cinnamon
Yield: 4 to 5 pints

Sprinkle sliced cucumbers, peppers and onion with canning salt and then soak
in ice water for 1 hour.
Drain the liquid from the vegetables and rinse with a large strainer
carefully to remove all salt. Retain as much pepper seeds as possible if you
like it really hot.

I usually double the syrup recipe to be sure my pickles have plenty of syrup
in them.

Make hot syrup of the sugar, vinegar, and spices. Bring the syrup to a boil.
Add drained cucumbers, peppers and onions to the hot syrup and bring to a
boil again. Pack into clean, hot pint jars and ladle in syrup to within 1/2
inch of top. Wipe rim of the jar. Place jar lids on jars and tighten rings
to finger tight. Have water boiling in canner. Process in simmering water
bath at 200 to 205 degrees F for 5 minutes. Count processing time when water
returns to a simmer. Set the jars upright several inches apart on a wire
rack or wooden board to cool.

- A -

"Carbon Copy" wrote in message
...

1 pint vinegar, 4 to 6 percent acidity

Is that a 16 or 20 oz pint? These sound really tasty and a small enough
quantity that I'm really tempted to try them.

-j
(preserving novice)

"jacqui{JB}" wrote in message
k...
"Carbon Copy" wrote in message
...

1 pint vinegar, 4 to 6 percent acidity

Is that a 16 or 20 oz pint? These sound really tasty and a small enough
quantity that I'm really tempted to try them.

-j
(preserving novice)

16 oz pints, white vinegar. I like to have syrup completely cover my pickles
in the jars so if I feel that I need a little more syrup, I take another pot
and boil up a little more and add it to the kettle with the pickles in it
when I am bringing them up to simmer. I use enameled pots, my big cookers
are 35 quart tamale pots. This recipe can be easily stepped up by doubling
(or more) the ingredients. I made three gallons last night, I have pickles
all over the place. I'm happy. I use fresh Ginger in the same ratio as dry,
but dry ground Ginger works fine. For peppercorns I usually use a mix of
black, red and green but last night I only had black in the house and they
came out great. For the salt part of the process I salt everything down and
mix it up dry making sure to cover everything well and then put the salty
veggies in a bowl layered with ice and then carefully fill it from the side
so that I don't wash all the salt off when I am filling it up. The salt
water soak lightly salts the pickles and leaves them with a nice crunch.
These pickles have a lot of spices in the jars when you are finished and
they are tasty and hot. I like mine served chilled. Give it a go! you won't
be disappointed.

Cheers!

- A -

"Carbon Copy" wrote in message
...

Give it a go! you won't be disappointed.

Cheers!

Thanks much for the additional info. I think need to hit the local
independent grocers soon.
-j

In article ,
"jacqui{JB}" wrote:

"Carbon Copy" wrote in message
...

1 pint vinegar, 4 to 6 percent acidity

Is that a 16 or 20 oz pint? These sound really tasty and a small enough
quantity that I'm really tempted to try them.

-j
(preserving novice)


I'm going to guess 16 ounces, Jacqui.

Also, the *vinegar should be at least 5% acidity* -- that's pretty much
standard availability in stores and the standard for recipes unless a
different strength is specified; we don't see 6% around here * I think
Canada sells it (or did).
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Carbon Copy wrote:
Last year I was looking for a good spicy bread and butter pickle recipe. I
developed my own and thought I would share it. These pickles are hot. They
are very flavorful and people that like hot pickles love them, but know that
they are not spicy flavored pickles, they are spicy HOT pickles. They are
wonderful!


I really like black pepper, and I like the /concept/ of it in pickles,
but whenever I've added peppercorns to a pickle recipe I haven't liked
the results.

When I make hot and spicy B&B pickles, I simmer crumbled hot dried
peppers and bay leaves in the vinegar for 15 or 20 minutes (covered) and
then strain them out. Then proceed with the recipe as usual -- mostly
spiced with mustard and celery seeds. I put one small dried red pepper
in each jar, mostly for decoration.

Bob

"jacqui{JB}" wrote in message
k...
"Carbon Copy" wrote in message
...

1 pint vinegar, 4 to 6 percent acidity

Is that a 16 or 20 oz pint? These sound really tasty and a small enough
quantity that I'm really tempted to try them.

-j
(preserving novice)
One of the ladies at the market a few years ago sold bread and butter
jalapeños. They were really delicious. No other veggies, just the jalapeños.
m2cw.
Edrena

"zxcvbob" wrote in message
...
Carbon Copy wrote:
Last year I was looking for a good spicy bread and butter pickle recipe.
I developed my own and thought I would share it. These pickles are hot.
They are very flavorful and people that like hot pickles love them, but
know that they are not spicy flavored pickles, they are spicy HOT
pickles. They are wonderful!


I really like black pepper, and I like the /concept/ of it in pickles, but
whenever I've added peppercorns to a pickle recipe I haven't liked the
results.

When I make hot and spicy B&B pickles, I simmer crumbled hot dried peppers
and bay leaves in the vinegar for 15 or 20 minutes (covered) and then
strain them out. Then proceed with the recipe as usual -- mostly spiced
with mustard and celery seeds. I put one small dried red pepper in each
jar, mostly for decoration.

Bob

That sounds interesting, I think I will try it after I eat up this 3 gallons
(which will not take long surprisingly enough). I have had no bad results
with the pepper corns though, you can taste a hint of black pepper in the
pickles and it's very complimentary.