Oh, y’all. We are ending Burnin’ Love week with a bang.
Or an inferno, if we’re going to be literal.
When I first read the recipe for these bread and butter jalapenos at Homesick Texan, I couldn’t get the idea out of my head. I love bread and butter pickles, and have grown to love jalapenos as an adult, and the thought of those two flavors merging? GENIUS.
When I made them this week, they didn’t disappoint. The spices and sweetness are everything I love about a bread and butter pickle, but the burn from the jalapeno balances it perfectly. But I’m not going to kid you – when I say “burn,” I mean “set your hair on fire.” These suckers are hot. I don’t know if I maybe bought jalapenos that were grown in Satan’s garden or what, but they are craaaaazy spicy. The next time I make them, I think I’ll remove the ribs and seeds entirely. There will definitely be a next time, though. I can imagine using these in a million ways: topping burgers and sandwiches, chopped into deviled eggs and tuna salad, sprinkled on salads, and, of course, straight out of the jar.
Bread and Butter Jalapenos
from Homesick Texan
1/2 lb. jalapenos (I’d recommend seeding and removing the ribs, but it’s your call!)
1 c. apple cider vinegar
1/2 c. sugar
1 t. mustard seeds
1/2 t. whole cloves
1/2 t. whole allspice
1 cinnamon stick
Slice and pack the jalapenos into a pint canning jar. Bring spices, sugar, and vinegar to a boil, then pour over jalapenos. Let sit at room temperature, then put a lid on and refrigerate. You can eat them in a few hours, but the flavor will intensify if you wait overnight!