Bread and Butter Jalapenos

• 4 pounds jalapeno peppers

• 3 cups vinegar

• 2 cups sugar

• 2 tablespoons mustard seed

• 2 teaspoons turmeric

• 2 teaspoons celery seed

• 1 teaspoon ginger

Wash and cut jalapenos into thin slices and cold pack into jars.

Place remaining ingredients in large saucepot and bring to a boil.

Pour hot mixture into jars, leaving one-fourth-inch headspace. Remove air bubbles. Adjust caps.

Process 10 minutes in boiling water bath.

Yield: about 7 pints and dont throw out any leftover syrup. This can be used to drizzle over grilled chicken or a number of things where you need sweet and spicy.

Jeffrey Cowgill 2010