Jerry’s Bread & Butter Jalapeno Pickles
1 gallon jalapeno nacho slices
1 large onion
2 cups sugar
2 cups white vinegar
2 tablespoons salt
1 tablespoons celery seed
1 tablespoons mustard seed
1 tablespoons turmeric
Drain liquid from peppers, layer onions and peppers back to jar. Use a larger jar than the one the peppers came in.
Combine liquid and remaining ingredients in a pan and bring to a boil, simmer for 5 min.
Let COOL (THIS IS IMPORTANT).
Pour liquid over peppers and onions.
Refrigerate 7 to 10 days inverting jar every 2 days.
This makes enough for about a half gallon. Can be doubled.