Sweet Pickled Jalapenos

To get 7 pounds of Jalapeno peppers for cooking, you need to buy approximately 9 pounds of jalapenos. (I like to get a few red jalapenos to add to the visual appeal.)

Using gloves and eyewear for protection, slice and remove the tops of the jalapenos with the stems and discard. Core the jalapenos, removing the seeds. Slice the jalapenos in 1/8 to 1/4 inch circular rings. Place sliced jalapenos in the kitchen sink to wash. Slice the sweet onions in quarters or eighths and place with the jalapenos. Wash the jalapenos and onions.

Using a large pot, mix the pickling lime and 2 gallons of water thoroughly. While still wearing gloves, place the jalapenos and onions in the pot with the pickling lime and gently stir, getting all of the jalapenos covered in lime. Place the top on the pot and set aside, letting them soak for 24 hours. Stir the jalapenos a few times in the pickling lime.

After 24 hours, drain the jalapenos and onions in the sink and wash off the lime. Cover with fresh water and rinse. Change the water every hour for 3 hours, then drain completely.

In a separate container mix the sugar, apple cider vinegar, 1 cup water, pickling spice (tied in a bag), cinnamon sticks, and salt. Bring these ingredients to a boil and pour over the jalapenos and onions and let stand overnight. Cook all of the ingredients together for 35 minutes at a soft boil.

Wash the jars and put the pickled jalapenos in jars and seal. Sealed jars should be turned upside down to set the seal. Let them sit for 24 hours. Then eat and enjoy. If stored in a cool place, these pickles will last for 6 months or more.

We love to chop the pickled jalapenos up and serve them over softened cream cheese with pita chips or crackers.