Oh, y’all.  We are ending Burnin’ Love week with a bang.

Or an inferno, if we’re going to be literal.

When I first read the recipe for these bread and butter jalapenos at Homesick Texan, I couldn’t get the idea out of my head.  I love bread and butter pickles, and have grown to love jalapenos as an adult, and the thought of those two flavors merging?  GENIUS.

When I made them this week, they didn’t disappoint.  The spices and sweetness are everything I love about a bread and butter pickle, but the burn from the jalapeno balances it perfectly.  But I’m not going to kid you – when I say “burn,” I mean “set your hair on fire.”  These suckers are hot.  I don’t know if I maybe bought jalapenos that were grown in Satan’s garden or what, but they are craaaaazy spicy.    The next time I make them, I think I’ll remove the ribs and seeds entirely.  There will definitely be a next time, though. I can imagine using these in a million ways: topping burgers and sandwiches, chopped into deviled eggs and tuna salad, sprinkled on salads, and, of course, straight out of the jar.

Bread and Butter Jalapenos

from Homesick Texan

1/2 lb. jalapenos (I’d recommend seeding and removing the ribs, but it’s your call!)
1 c. apple cider vinegar
1/2 c. sugar
1 t. mustard seeds
1/2 t. whole cloves
1/2 t. whole allspice
1 cinnamon stick

Slice and pack the jalapenos into a pint canning jar.  Bring spices, sugar, and vinegar to a boil, then pour over jalapenos.  Let sit at room temperature, then put a lid on and refrigerate.  You can eat them in a few hours, but the flavor will intensify if you wait overnight!