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Jalapeño Bread and Butter Pickles

Elise Bauer
  • 280 minutes
  • Serves 2

INGREDIENTS

2

lbs jalapeño chile peppers

1 lb

white or yellow onions, thinly sliced

1/4 cup

pickling salt (can use Kosher salt or sea salt as a substitute, regular table salt has additives in it that will darken your pickles and make the color of the pickle juice muddy)

1 1/4 cups

white distilled vinegar

1 cup

apple cider vinegar

2 1/4 cups

sugar

1 tbsp

mustard seeds

1

star anise

1

cardamom pod

3/4 tsp

celery seeds

1

inch cinnamon stick

6

whole cloves

1/2 tsp

turmeric