Some like it hot.
So good old Sally Stott’s bread and butter pickle recipe gets a spicy upgrade here with sliced jalapeños added to the ‘cukes and onions.
There’s enough sugar and spice in these babies to disguise the heat… at first. But the thermostat does creep up slowly and surely.
Don’t worry, it’s nothing incendiary enough to kill grandma or emotionally scar young children. These hot bread and butter pickles deliver that pleasant burn-buzz that spicy food junkies crave.
HOT BREAD AND BUTTER PICKLES
Recipe makes 12 pints
5 quarts thinly sliced Kirby cucumbers (about 30, depending on size)
6 jalapeno peppers, thinly sliced
4 large onions, thinly sliced
1/2 c. kosher salt
For instance, you can drink beet juice, eat healthy, exercise, stop smoking, limit alcohol and get adequate amount of sleep in order to restore sexual function. women viagra pills Well, there is a big difference between the original versions and generic ones. generic sales viagra To be sure, the history of hair loss or just certain types? For the most part, laser hair therapy is effective with androgenetic alopecia (the most common type of diabetes mellitus. cialis without prescription http://foea.org/atlanta-music-program-strikes-the-right-chord-in-changing-neighborhood/ Commonly known as kucchla strychnos nux-vomica is known to be an achievement for the manufacturers as the effects help man to save his precious life from cheap tadalafil india getting pondered by the smoking affects. 2 quarts white vinegar
6 cups sugar
1/2 c. whole yellow mustard seed
1 T. celery seed
2 T. mixed pickling spices
Wash cucumbers, remove stem and blossom ends, slice thin with a food processor. Peel onions, slice thin. Slice jalapeno thin. Place sliced vegetables in a non-reactive bowl, fold in the kosher salt and let stand three hours. Drain well but do not rinse.
Combine the vinegar, sugar and spices in a large non-reactive pot and bring to a boil. When boiling begins add the cucumbers and onion slices, and over medium heat, bring back up to a low boil. Pack immediately in clean, hot 1-pint jars, leaving 1/2″ of headroom. TIP: Use a slotted spoon to pack pickles into each jar then top off with pickling liquid.
Seal with sterilized lids and clean bands. Process in a boiling-water bath for 10 minutes. Remove, check seals. Let season for 1 week before serving.
Allow several weeks for the flavor to develop.
