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
Scale
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.
