We do probably 100 jars a yr of these because i eat a jar every few days. I have many variations that can be done by hotwater bath method. I have found that adding a pinch of Alum will help keep them crisper and also using distilled water, not tap water to make your brine. Please email me at tony@texastomatoes.com for recipes.

Thanks Tony - can't wait to get your recipies.

Merry Christmas,

Tom

Here a recipe for bread and butter pickles that I have used for peppers--simply substituting peppers for cucumbers. Bet it would also be good with cherry peppers. Because they are not processed in hot water they keep a nice texture.

I usually double or triple this recipe and also make 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.

If you don't want to keep in the fridge you can process pints in a hot water bath for 10 minutes.

John

Another great recipe - thanks for the great pic too!

Yeah that has been really catching on, I have people requesting that i make B&B jalapenos. The idea sounded insane at first but apprently they are really good that way.

thanks all, great recipes!