Sweet and HOT pickled peppers

Similar to my poblanos, my jalapenos are producing like CRAZY and I had 60 of them in the fridge. I decided to make them into bread and butter jalapenos. I washed them and cut them in half lengthwised.

I used the zesty bread and butter pickle mix from Mrs. Wages and followed the package instructions for the brine. This mix is widely available.

I sterilized wide mouth pint jars by filling them with water and microwaving them for 30 minutes. Once they were super hot, I poured the water over the rings and bands in a bowl. I prefer wide mouth jars for pickles because they are just so much easier to work with. I filled them as full as I could and then poured brine over them and ran a rubber spatula around the outside of each jar to release any air bubbles. Then I topped them off with brine leaving 1/2″ head space, wiped the rims and hand tightened the lids and rings.

I put them in my hot water canner which was already at a boil and processed them for 10 minutes. I removed them from the canner and they will need to sit undisturbed until tomorrow morning when I will remove the rings and put them with the canned goods.

I’m going to have another huge batch of them in a couple weeks so let me know if you have any good recipes for jalapenos.