I recently saw an article on “Cowboy Candy”, which referred to sweet pickled jalapenos.  That inspired me to make a batch of pickled jalapenos follow the recipe for Bread and Butter Pickles . They turned out well.

1 lb. jalapenos, cut into ¼ inch slices

2 Tbs. salt

½ cup sugar

½ cup white vinegar

1 Tbs. mustard seeds

1 tsp. ground coriander seeds

¼ tsp. turmeric

¼ tsp. celery seed

Put the cut jalapenos in a large non-reactive bowl and mix with the salt.  Cover with ice cubes and leave it on the counter for 2 hours at room temperature.  Drain the jalapenos.

Put the sugar, vinegar, and spices in a small saucepan and bring to a boil.  Add the jalapenos and bring back to a boil, and then remove the pan from the heat and let it cool to room temperature.  Put the pickled jalapenos in a jar and store them in the refrigerator.