Recipe: Bread and Butter Jalapeno Pickles (canning recipe)

BREAD AND BUTTER JALAPENO PICKLES

1 gallon jalapeno nacho slices
1 large onion
2 cups sugar
2 cups white vinegar
2 tablespoons salt
1 tablespoons celery seed
1 tablespoons mustard seed
1 tablespoons turmeric

Drain liquid from peppers, layer onions and peppers back to jar. Use a larger jar than the one the peppers came in.

Combine liquid and remaining ingredients in a pan and bring to a boil, simmer for 5 minutes.

Let COOL (THIS IS IMPORTANT).

Pour liquid over peppers and onions.

Refrigerate 7 to 10 days inverting jar every 2 days.

This makes enough for about a half gallon. If you want to process to store on the shelf, process in boiling water bath for 15 minutes instead of storing in the fridge.