Bread And Butter Jalapenos

By Dustin

This pickled jalapeno recipe in the "bread and butter" style — as sweet as it is sour — was invented after a summer market windfall left The Bristol with more than 200 pounds of the spicy peppers.

Ingredients

• 16 to 20 green jalapeno peppers
• 3/4 cup white wine vinegar
• 1/2 cup granulated sugar
• 1/2 teaspoon whole yellow mustard seeds
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon whole fennel seeds
• 1/2 teaspoon black peppercorns
• 1 bay leaf

Preparation

Step 1

Scrub a 1 quart glass jar and its lid in hot soapy water. Rinse well and air-dry.

Wash and dry the jalapenos. Prick each one several times with a fork. Stuff the jar with as many peppers as you can.

In a small pot, combine the remaining ingredients with 3/4 cup water. Bring to a boil, reduce the heat, and simmer until the sugar is dissolved, about 5 minutes. Remove from the heat and carefully pour the hot liquid and spices over the jalapenos to almost the top of the jar. (A large-mouthed funnel may be useful here.)

Seal the jar tightly with the lid, label with the date of creation, and refrigerate for a minimum of 1 week. The brine becomes spicier over time and makes excellent vinegar for dressings. The peppers can be stored for up to 2 months in the refrigerator.