Pickling is not a lost art, judging by the more than 100 entries we received for this month’s In a Pickle contest. We sorted through a variety of recipes from classic bread and butter cucumber pickles to quick freezer-pickled veggies. But our tasters gave first place to a variation on a classic, Haroldine Fox’s self-developed version of Bread and Butter Jalapeños.
1 cup vinegar
1 cup sugar
1 teaspoon celery seed
1/2 teaspoon mustard seed
1 teaspoon pickling salt
1 quart jalapeño peppers, sliced
2 medium onions, sliced
- Mix all ingredients except jalapeños and onions in a saucepan and heat. Add the jalapeños and onions and bring just to a boil. Remove immediately from heat.
- Place in hot, sterile jars and seal.
- Process 10 minutes in a hot water bath.
Servings: 32. Serving size: 1/4 cup. Per serving: 38 calories, 0.4 g protein, 0.1 g fat, 9.1 g carbohydrates, 1 g dietary fiber, 74 mg sodium, 7.8 g sugars
Haroldine Fox, Nueces EC