This looks like a good recipe. Just stop at the part about the water bath and put them in the refrigerator. You have to refrigerate them if you don't process them.

Here is a link that might be useful: Pickled jalapeno recipe

This is a Bread and Butter Pickle recipe that I used with mixed jalapeno /serranos. Just substitute peppers for the cucumbers. Very easy. Very good. No need to hot water process. I have also done it with other peppers--mixed works well.
I usually double or triple this recipe, making an extra portion of the brine to be sure to have enough to cover the pickles.

1 1/2 to 2 lbs cucumbers sliced 1/4 " thick
2 medium onions sliced thin
6 ice cubes
1/4 cup coarse ( Kosher ) salt
1 cup cider vinegar
1/2 cup sugar
1 Tablespoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon turmeric

In large bowl combine cukes, onions, salt, and ice. Let stand 1 hour tosssing occassionally.

Fill bowl with water and drain vegetables in a colander. Rinse and drain three times to rinse off all salt. Drain well.

In large pan combine vinegar, sugar and spices. Bring to a boil. Add the vegetables and when the liquid barely begins to simmer remove from heat. Transfer to a bowl and let cool to room temperature.

Put in jars with enough brine to cover vegetables and store in the fridge. Ready to eat the next day but I have kept in fridge for many months. really good--crunchy-not too sweet--not too sour.

and the mixed--these were processed for lack of room in the fridge and though not as crunchy were still good.

Hey thanks for all the help, i will give it a try!

sam

I tried John's Bread & Butter recipe last year and they turned out great.
John A

Since peppers are starting to come in for most folks, I thought I'd bump this one up for those who may have missed it. John's B&B peppers look delicious. Great pictures (as always) John. It's nice to see what the finished product is supposed to look like lol.

Rick

Yeah, I have to say the B & B peppers are very good, especially on some cheese crackers. I have to admit the vinegar taste was strong at first, but after about two or three weeks the peppers are not AS hot and the vinegar tones way down. The peppers where good at first, but AMAZING after a couple of weeks of soak time. I actually just made a batch, processed them in boiling water and I am going to let them sit for a month.

From what I have been reading if you use 5% vinegar and donÂt dilulte with water, boil it for 10 min, you are safe. Any thoughts on that?

Thanks for the receipt itÂs awesome

Sam

Great recipe! I made it with sweet banana, cayenne, and mexibell. Taste great!

Thanx John! Will try this recipe soon. Looks delish. I'm doing this with HOT Cherry Peppers.

Wow, those look fabulous, with all of the different colors. I'm saving this recipe for next time we pickle.