- 2 pounds fresh jalapeno peppers
- 1 large onion
- 4 cups Splenda or other sweetener of your choice, equivalent to 4 cups sugar
- 2 cups white vinegar
- 1/2 cup cider vinegar
- 1 tablespoons plus 1 teaspoon coarse un-iodized salt (sea salt or pickling salt)
- 2 teaspoons whole yellow mustard seeds
- 1 teaspoon whole celery seeds
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 to 1/2 teaspoon red pepper flakes (optional but adds nice flavor)
Cut the tops off the peppers, then slice into rounds about 1/2" thick. Wear disposable latex gloves during this step - keeps you from rubbing capsaicin into your eyes by accident. Cut off both ends of the onion, and peel. Cut onion in half at the equator, then cut each half in half again from top to bottom, then cut each quarter into slices from top to bottom so you have nice wedge-shaped pieces.
Add the vinegars to a 6 quart pot. Add sweetener and all the spices, stir well to distribute. Bring to a boil.
Add onion pieces to boiling liquid, stir well, then add all the pepper slices and stir again. Bring back to a boil, then cook about 7 minutes, stirring occasionally, til the onions are translucent and the pepper slices turn from bright green to a dull green throughout.
If you're going to can this, follow proper water bath canning procedures. If you're NOT going to can, let peppers cool to room temp, then store in a glass jar in the refrigerator. The turmeric will stain plastic so be aware of that when choosing stirring and storing utensils.
This is excellent alongside any grilled meats, ham, pork chops, whatever you like. Also great chopped up and added to tuna or chicken salad. Cooking the peppers mellows out most of the heat so you're left with a spicy pickle.
Makes about a quart of pickles.