If you’re craving a tangy, sweet, and spicy treat that elevates any sandwich, burger, or snack, you have to try this Bread and Butter Jalapeño Pickles Recipe. It brilliantly balances the heat of fresh jalapeños with a sweet and aromatic brine that brings so much flavor in every bite. Whether you’re new to pickling or a seasoned pro, this recipe will quickly become a staple in your kitchen, perfect for adding a zesty kick to your meals or just enjoying straight from the jar.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is both simple and essential. Each item plays a unique role, from the sharp tang of vinegars to the sweet sugar, and the warm spices add depth, while the jalapeños and onions bring that fresh crunch and heat.
- 1 pound fresh jalapeños, thinly sliced: Provides the signature spicy kick and vibrant color; wear gloves while slicing to protect your skin.
- 1/2 medium onion, thinly sliced (optional): Adds a mild sweetness and crunch that complements the jalapeños beautifully.
- 1 cup white vinegar: Delivers the sharp acidity needed for pickling and preserving.
- 1/2 cup apple cider vinegar: Adds a subtle fruity depth to the brine’s flavor.
- 1 cup granulated sugar: Balances heat and tartness, making the pickles irresistibly sweet and tangy.
- 1 tablespoon mustard seeds: These little seeds offer a gentle, warm spice and textural contrast.
- 1 teaspoon celery seeds: Bring a slightly bitter, earthy note that enhances the complexity of the brine.
- 1/2 teaspoon turmeric: Imparts a beautiful golden hue and mild earthiness.
- 1/2 teaspoon ground ginger: Provides a subtle spicy warmth with a hint of zest.
- 1 1/2 teaspoons kosher salt: Essential for seasoning and helping to draw out moisture from the peppers.
How to Make Bread and Butter Jalapeño Pickles Recipe
Step 1: Prepare the Jalapeños and Onion
Start by washing the jalapeños thoroughly. Wearing gloves, slice them thinly into rings to maximize that spicy flavor in each bite. If you’ve opted to include onions, slice them thinly as well so they’ll meld perfectly with the peppers.
Step 2: Create the Brine
In a medium saucepan, combine white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, ground ginger, and kosher salt. Stir over medium heat until the sugar dissolves completely, letting the mixture come to a gentle simmer. This hot brine is where magic happens—the sugar and spices infuse every slice with vibrant flavor.
Step 3: Combine the Peppers with the Brine
Carefully add the sliced jalapeños and onions (if using) into the simmering brine. Let them simmer for 2 to 3 minutes so the jalapeños soften slightly and turn a brighter green, signaling they’re perfectly pickled.
Step 4: Cool and Jar
Take the saucepan off the heat and allow the mixture to cool down just a bit. Then, transfer everything—peppers, onions, and brine—into sterilized jars, making sure the jalapeños are fully submerged to maintain freshness.
Step 5: Refrigerate and Marinate
Seal the jars tightly and refrigerate them for at least 24 hours before tasting. This resting time lets the flavors meld and develop, creating those signature sweet, spicy, and tangy notes that define the Bread and Butter Jalapeño Pickles Recipe.
How to Serve Bread and Butter Jalapeño Pickles Recipe
Garnishes
The bright, colorful rings of these pickles make perfect garnishes for sandwiches, tacos, or even deviled eggs. Their blend of sweetness and heat wakes up the palate and adds textural contrast.
Side Dishes
Pair these pickles with barbecued meats or creamy potato salads to cut through rich flavors and add a refreshing zing. They also shine on cheese boards or as a lively side with fried chicken.
Creative Ways to Present
Try chopping the pickles finely and stirring them into homemade dips or salsas for an unexpected burst of flavor. You can also scatter them over fresh salads or use them to top burgers for a playful twist that guests will adore.
Make Ahead and Storage
Storing Leftovers
Once prepared, your Bread and Butter Jalapeño Pickles should be kept refrigerated in sealed jars. They stay delicious and crisp for up to one month, making them excellent for having on hand whenever you want to add some spice and sweetness to your meal.
Freezing
It’s best not to freeze pickles, as the texture of the jalapeños can become mushy after thawing. Keeping them chilled in the refrigerator will preserve their crunch and flavor much better.
Reheating
These pickles are designed to be enjoyed cold or at room temperature. If you want to warm them slightly, do so gently, but usually, their crisp texture and zest shine best when served straight from the fridge.
FAQs
Can I use milder peppers instead of jalapeños?
Absolutely! You can swap jalapeños for banana peppers or even mild green chiles if you prefer less heat, and the recipe will still offer wonderful sweet and tangy flavors.
Do I need to sterilize the jars?
Yes, sterilizing your jars is important to ensure the pickles stay fresh and safe to eat for their storage duration. Simply wash jars in hot soapy water and boil them briefly before use.
How long do the pickles take to develop flavor?
While you can enjoy them after 24 hours, allowing the pickles to marinate for 2 to 3 days really intensifies the flavors and softens the jalapeños just right.
Can I omit the onions?
Definitely! Onions add extra crunch and sweetness but the pickles will still be delicious without them if you prefer just jalapeños.
Are these pickles shelf-stable?
No, this recipe is designed for refrigeration. Keep your sealed jars in the fridge, and you’ll have tasty pickles for up to a month.
Final Thoughts
If you’re looking to brighten up your meals with a burst of sweet heat, I can’t recommend this Bread and Butter Jalapeño Pickles Recipe enough. It’s quick to make, wonderfully flavorful, and versatile enough to accompany so many dishes. Give it a try and watch how it transforms everyday eats into something extraordinary!
Print
Bread and Butter Jalapeño Pickles Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Pickles & Preserves
- Method: Stovetop
- Cuisine: American
Description
These Bread and Butter Jalapeño Pickles offer a sweet and tangy twist on traditional pickled jalapeños. Thinly sliced fresh jalapeños and optional onions are simmered briefly in a flavorful brine made with white and apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and ginger, resulting in crisp, mildly spicy pickles perfect for snacking or adding zest to sandwiches.
Ingredients
Vegetables
- 1 pound fresh jalapeños, thinly sliced
- 1/2 medium onion, thinly sliced (optional)
Pickling Brine
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 cup granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons kosher salt
Instructions
- Prepare Jalapeños and Onion: Wash the jalapeños thoroughly, then thinly slice them into rings while wearing gloves to prevent skin irritation. If using, thinly slice the half medium onion as well.
- Make the Brine: In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, ground ginger, and kosher salt. Place over medium heat and bring to a simmer, stirring occasionally until the sugar dissolves completely.
- Simmer Jalapeños in Brine: Add the sliced jalapeños and optional onions to the hot brine. Let them simmer gently for 2 to 3 minutes until the jalapeños brighten in color to a vibrant green, signaling they are just cooked but still crisp.
- Cool Slightly: Remove the saucepan from heat and allow the mixture to cool slightly so it’s safe to handle but still warm.
- Jar the Pickles: Transfer the jalapeños, onions, and brine into sterilized jars, ensuring that all the jalapeños are fully submerged in the liquid to prevent spoilage.
- Seal and Refrigerate: Seal the jars tightly and place them in the refrigerator. Allow the pickles to marinate for at least 24 hours to develop flavor. They will keep well refrigerated for up to one month.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation from the capsaicin.
- Slicing jalapeños thinly ensures they pickle quickly and absorb more flavor.
- If you prefer less heat, remove seeds from jalapeños before slicing.
- Use sterilized jars to extend shelf life and reduce the risk of contamination.
- For best flavor, wait at least 24 hours before consuming, but they taste even better after several days.
- Stored properly in the fridge, these pickles can last up to a month.
