If you love pickles with a perfect balance of spicy heat and sweet tang, then this Bread and Butter Jalapeño Pickles Recipe is about to become your new obsession. These vibrant, crunchy slices of jalapeño soaked in a fragrant, zesty brine deliver a mouthwatering zing that jazzes up any meal. Whether you’re looking to spice up your sandwiches, add a bold twist to your charcuterie board, or simply enjoy a flavorful snack, this recipe brings together simple ingredients in a way that highlights the distinctive flavors of fresh jalapeños with that nostalgic bread and butter sweetness.
Ingredients You’ll Need
Gathering the right ingredients for this Bread and Butter Jalapeño Pickles Recipe is wonderfully straightforward. Each one plays a crucial role in crafting that perfect balance of spice, sweetness, and tang, delivering both flavor and texture that will keep you coming back for more.
- Fresh jalapeños (1 pound): The star of the show – thinly sliced for that perfect crunch and spicy kick.
- Medium onion, optional (1/2): Adds a subtle sweetness and extra layer of texture when included.
- White vinegar (1 cup): Provides acidity that brightens the flavors and preserves the pickles.
- Apple cider vinegar (1/2 cup): Brings a gentle fruity tang that complements the jalapeños beautifully.
- Granulated sugar (1 cup): Sweetens the brine to give that classic bread and butter flavor.
- Mustard seeds (1 tablespoon): Adds a mild, nutty heat and a bit of crunch to the brine.
- Celery seeds (1 teaspoon): Infuses a subtle herbal flavor that balances the sweetness.
- Turmeric (1/2 teaspoon): Gives a beautiful golden hue and a warm undertone.
- Ground ginger (1/2 teaspoon): Enhances the spice profile with a subtle zing.
- Kosher salt (1 1/2 teaspoons): Enhances all the flavors and helps with preservation.
How to Make Bread and Butter Jalapeño Pickles Recipe
Step 1: Prepare the Jalapeños and Onion
First things first, put on some gloves to protect your skin and carefully slice the fresh jalapeños into thin rings. This thin slicing is key for that perfect pickle bite. If you’re using onion, slice it thinly as well—its mild sweetness pairs beautifully with the spicy heat.
Step 2: Create the Pickling Brine
In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, ground ginger, and kosher salt. Warm the mixture over medium heat, stirring constantly until the sugar fully dissolves. This aromatic brine forms the flavorful bath that will transform your jalapeños into irresistible pickles.
Step 3: Simmer the Jalapeños in the Brine
Add the sliced jalapeños (and onions, if you opted for them) directly into the simmering brine. Let everything cook gently for 2 to 3 minutes. You’ll notice the jalapeños take on a brighter, vibrant green color which signals they’re ready to soak up all those delicious flavors.
Step 4: Cool the Mixture Slightly
Remove the saucepan from the heat and allow the brine and jalapeño mix to cool for a bit. Cooling helps the flavors meld and makes it easier to handle when transferring to jars.
Step 5: Jar the Pickles
Once cooled, pour the jalapeños and their flavorful brine into sterilized jars. Make sure the slices are fully submerged to ensure even pickling and longer preservation.
Step 6: Refrigerate and Wait
Seal the jars tightly and let them chill in the refrigerator for at least 24 hours. This resting time is essential for the flavors to develop fully. After this, your Bread and Butter Jalapeño Pickles Recipe is ready to bring bold flavor to your table and will keep for up to one month refrigerated.
How to Serve Bread and Butter Jalapeño Pickles Recipe
Garnishes
These pickles add a bright pop of color and a punch of flavor as garnishes. Try them atop burgers, hot dogs, or even mixed in a taco for a sweet-spicy lift. Their brilliant green slices also decorate salads beautifully, adding crunch and zest.
Side Dishes
Serve your Bread and Butter Jalapeño Pickles Recipe alongside your favorite sandwiches, grilled meats, or cheese plates. They’re fantastic with creamy dishes like mac and cheese or as a tangy contrast to rich barbecued ribs, cutting through the heaviness with their crisp acidity.
Creative Ways to Present
Looking to impress? Layer these pickles on sliders for a burst of flavor or dice them into deviled eggs for a spicy surprise. You can even chop them and mix into dips and spreads for an exciting twist. Their versatility means this Bread and Butter Jalapeño Pickles Recipe can add excitement to countless dishes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pickles in airtight jars or containers in the refrigerator. The cool environment preserves their crunch and flavor, allowing you to enjoy them over the span of up to one month.
Freezing
Generally, pickles do not freeze well because freezing causes them to lose that essential crunch. For the best taste and texture, it’s better to enjoy your Bread and Butter Jalapeño Pickles fresh from the fridge.
Reheating
These pickles are meant to be enjoyed chilled or at room temperature. Reheating is not necessary and may diminish their crisp texture and fresh flavor, so pop them straight onto your plate for the best experience.
FAQs
Can I adjust the level of spiciness in the Bread and Butter Jalapeño Pickles Recipe?
Absolutely! If you prefer milder pickles, remove the seeds from the jalapeños before slicing, or use fewer jalapeños overall. For extra heat, consider adding some sliced fresh chili peppers or leaving some seeds in.
Can I omit the onion if I’m not a fan?
Yes, the onion is completely optional. The pickles are flavorful and delicious on their own, but onions do add a subtle sweetness and slight crunch if you choose to include them.
How long do these Bread and Butter Jalapeño Pickles keep?
Properly refrigerated in sealed jars, these pickles will stay fresh and tasty for up to one month. Make sure the jalapeños remain submerged in the brine to maximize their shelf life.
Can I use different types of vinegar?
White vinegar and apple cider vinegar create a balanced and classic flavor here. You can experiment with rice vinegar or white wine vinegar for subtle variations, but be aware these may change the taste profile quite a bit.
Are these pickles safe to can for long-term storage?
This recipe is developed for refrigerator pickling due to the high sugar content and vinegar ratio. For safe long-term shelf storage, follow proper canning guidelines and adjust the recipe accordingly, or enjoy them fresh from the fridge within one month.
Final Thoughts
Making these Bread and Butter Jalapeño Pickles Recipe at home is not just easy, it’s downright rewarding. The vibrant colors, the tantalizing mixture of sweet and spicy, and the crunch that each bite delivers will instantly brighten your meals. Give this recipe a try and watch how these pickles transform your everyday dishes into something spectacularly flavorful and fun.
Print
Bread and Butter Jalapeño Pickles Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Description
This quick and tangy recipe for Bread and Butter Jalapeño Pickles combines thinly sliced jalapeños and optional onions with a sweet and tangy vinegar brine infused with mustard seeds, celery seeds, turmeric, and ginger. Perfect as a spicy-sweet condiment, these pickles are easy to make and develop their flavor after refrigeration.
Ingredients
Pickling Ingredients
- 1 pound fresh jalapeños, thinly sliced
- 1/2 medium onion, thinly sliced (optional)
Brine Ingredients
- 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 the Jalapeños and Onion: Wash the jalapeños thoroughly and slice them into thin rings. Be sure to wear gloves to avoid any skin irritation from the peppers. If using, peel and thinly slice half a medium onion.
- Make the Brine: In a medium saucepan, combine 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 while stirring to dissolve the sugar completely.
- Pickle the Jalapeños: Add the sliced jalapeños and onions (if using) into the hot brine. Let the mixture simmer gently for 2 to 3 minutes until the jalapeños turn a brighter green color, indicating they are slightly softened and infused with the flavors.
- Cool the Mixture: Remove the saucepan from the heat and allow the jalapeño and brine mixture to cool slightly to avoid cracking the jars and to ensure safe handling.
- Jar the Pickles: Transfer the jalapeños and brine into sterilized jars. Make sure all the jalapeños are fully submerged in the brine to ensure proper pickling.
- Refrigerate and Serve: Seal the jars tightly and refrigerate for at least 24 hours before serving to allow flavors to meld. The pickles will keep well refrigerated for up to one month.
Notes
- Wearing gloves is highly recommended when slicing jalapeños to protect your skin from irritation.
- For a milder pickle, remove the seeds from the jalapeños before slicing.
- The optional onion adds sweetness and texture but can be omitted for a more straightforward jalapeño flavor.
- Ensure jars are sterilized to maximize shelf life and food safety.
- The pickles are best after at least one day of refrigeration but become more flavorful over several days.
- Keep the pickles refrigerated and consume within one month for optimal taste and safety.
