Canned Bread n' Butter Jalapenos

These are awesome. Very awesome.

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1 gallon fresh jalapeno peppers (roughly 3 lbs)
6-12 large onions
2 green/red bell peppers
1/2 cup pickling salt

Slice all peppers and onions in a food processor. Sprinkle salt on all and put in refrigerator for at least 12 hours.

Drain and rinse in cold water.

Syrup mixture:
4 cups sugar
4 cups cider vinegar
1/2 tsp turmeric
1 tsp allspice
2 tbs mustard seed
1/2 tsp ground cloves

Bring the above ingredients to a boil and add the chopped and rinsed vegetables. Bring to a boiling point. Put in jars and process 15 minutes in a hot water bath.

Makes 7-9 pints.