As for Bread & Butter Jalapenos, I've never seen one, but you should be able to substitute sliced Jalapenos for cucumbers in most pickling recipes. Here is an example recipe:
Bread & Butter Pickles (Traditional)
6 cups sliced, trimmed pickling cucumbers (1/4" slices)
2 large onions, thinly sliced
1/3 cup Ball® Preserving & Pickling Salt
1 3/4 cup white vinegar
1 1/4 cup sugar
1 1/4 Tbs mustard seed
2/3 tsp celery seed
2/3 tsp ground turmeric
Ball® Pickle Crisp Granules
1. Read all instructions before starting. Assemble all supplies and measure all ingredients.
2. COMBINE cucumbers, onions and salt in a glass or stainless steel bowl. Mix well, cover with cold water and let stand at room temperature for 2 hours. Transfer to a colander placed over a sink, rinse with cool running water and drain thoroughly.
3. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4. COMBINE vinegar, sugar, mustard seeds, celery seeds and turmeric in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Stir in vegetables and return to a boil.
5. PACK vegetables into hot jars, leaving 1/2 inch of top of jar. Add rounded 1/8 tsp Pickle Crisp® Granules. Ladle hot pickling liquid over vegetables, leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more pickling liquid to meet recommended headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude*. Remove canner lid. Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Tips
*Increase processing time 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.
