If you adore a tangy, sweet, and slightly spicy condiment that wakes up your taste buds, then the Bread and Butter Jalapeño Pickles Recipe is your new best friend. These pickles bring together crisp jalapeño slices with a vibrant, sugary brine that balances heat and sweetness perfectly. Whether you’re a pickle fanatic or just looking to add a zesty twist to sandwiches, burgers, or snacks, this recipe is incredibly easy and irresistibly delicious. Let me walk you through everything you need and how to make them – you’ll be hooked by the first bite!
Ingredients You’ll Need
Getting the perfect balance of flavor starts with simple, fresh ingredients. Each element in the Bread and Butter Jalapeño Pickles Recipe plays a key role: the heat from fresh jalapeños, the tang from two types of vinegar, and the aromatic spices all come together beautifully to create pickles that are bursting with character.
- 1 pound fresh jalapeños, thinly sliced: Choose firm, bright green peppers for the best crunch and spice level.
- 1/2 medium onion, thinly sliced (optional): Adds a subtle sweetness and extra texture if you like a bit more complexity.
- 1 cup white vinegar: Provides sharp acidity that brightens the overall flavor and preserves the pickles.
- 1/2 cup apple cider vinegar: Adds fruity undertones that soften the intensity of the white vinegar.
- 1 cup granulated sugar: The essential sweetness that balances the heat and tang perfectly.
- 1 tablespoon mustard seeds: Introduces a gentle, nutty spice that complements the jalapeños.
- 1 teaspoon celery seeds: Adds a faint earthy, celery-like aroma helping to round out the flavors.
- 1/2 teaspoon turmeric: Gives a warm color and subtle earthy bitterness for depth.
- 1/2 teaspoon ground ginger: A little zing that works wonders in the spice profile.
- 1 1/2 teaspoons kosher salt: Essential for balancing flavors and enhancing the natural crispness of the peppers.
How to Make Bread and Butter Jalapeño Pickles Recipe
Step 1: Prepare Your Jalapeños and Onions
Start by washing your jalapeños thoroughly, then slice them into thin rings. Wearing gloves is a must here to avoid that familiar burning sensation on your skin. If you’ve opted to include onions, slice them thin enough to blend well but still provide texture. These thin slices ensure the pickling brine will soak in beautifully.
Step 2: Make the Brine
In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, ground ginger, and kosher salt. Warm the mixture over medium heat, stirring to dissolve the sugar. The brine is where all those flavors meld together, creating the signature sweet and tangy foundation of the pickles.
Step 3: Cook the Jalapeños in the Brine
Once bubbling, add your jalapeños and optional onions to the saucepan. Simmer gently for 2 to 3 minutes. You’ll notice the jalapeños brighten to a vivid green—this step helps soften them slightly without losing their satisfying crunch. It also infuses them with that irresistible, flavorful punch.
Step 4: Cool Down
Remove the pot from heat and allow your pickles to cool briefly. This pause lets the spice and vinegar flavors settle, preparing for the final step of jar filling.
Step 5: Jar the Pickles
Transfer the jalapeños and brine into sterilized jars, ensuring the slices are fully submerged. This is key to preserving freshness and preventing spoilage. Sealing the jars properly keeps your pickles crisp and flavorful for weeks.
Step 6: Refrigerate and Wait
Seal your jars tightly and pop them into the fridge for at least 24 hours for the flavors to marry. Patience will reward you with jars of irresistible Bread and Butter Jalapeño Pickles that keep well refrigerated for up to a month.
How to Serve Bread and Butter Jalapeño Pickles Recipe
Garnishes
These pickles shine as a colorful garnish on sandwiches, burgers, or even tacos. Their bright green rings bring a pop of color and a sweet heat that livens up any plate instantly. Sprinkle a few slices over creamy dips or salads for a surprising crunch and a burst of flavor.
Side Dishes
Pair these pickles alongside rich, savory dishes to cut through the heaviness and add a welcome crisp bite. They’re fantastic with barbecue, grilled meats, or alongside creamy potato or pasta salads. Their sweet and tangy notes provide a brilliant contrast that keeps every bite exciting.
Creative Ways to Present
For something special, try layering Bread and Butter Jalapeño Pickles in a charcuterie board or serve them with cheese and crackers as a zesty condiment. You can also chop them finely and mix into homemade mayo or dressings to create a spicy-sweet drizzle for roasted veggies or sandwiches.
Make Ahead and Storage
Storing Leftovers
Once jarred and refrigerated, your Bread and Butter Jalapeño Pickles will happily last up to a month. Keep the lid tightly sealed and always use a clean utensil to prevent contamination. The flavor only improves as the days go by, so take advantage by making them ahead of time.
Freezing
Freezing is not recommended for these pickles since the texture of the jalapeños can become soft and watery once thawed, losing that delightful crunch. It’s best to enjoy them fresh from the fridge within the recommended time frame.
Reheating
There’s no need to reheat Bread and Butter Jalapeño Pickles. They’re best enjoyed chilled or at room temperature, preserving their crisp and refreshing character. Just take out what you need and return the jar to the fridge right away.
FAQs
Can I adjust the heat level in the Bread and Butter Jalapeño Pickles Recipe?
Absolutely! You can remove some seeds from the jalapeños before slicing to reduce the heat, or add more if you love extra spice. Remember, the sugar and vinegar will always balance the heat nicely.
How long do these pickles keep their best flavor?
Stored properly in the refrigerator, they are best enjoyed within one month. Over time the jalapeños may soften slightly, but the flavor remains delicious.
Can I use other types of peppers in this recipe?
Yes. While jalapeños are classic for this recipe, you can experiment with fresno or banana peppers for different heat levels and flavors. Just adjust the cooking time slightly depending on pepper thickness.
Do I have to use both white and apple cider vinegar?
Using both gives a layered acidity and flavor profile. However, if you only have one type, you can substitute all with white or all with apple cider vinegar, but expect a slightly different taste.
Is it necessary to sterilize the jars?
Yes, sterilizing jars helps prevent bacterial growth and extends the shelf life of your pickles. You can sterilize by boiling them in water before filling or using a dishwasher with a sanitize setting.
Final Thoughts
Making the Bread and Butter Jalapeño Pickles Recipe at home is a rewarding experience that delivers fresh, vibrant pickles perfect for so many uses. Their balance of heat, sweet, and tang makes them truly addictive and versatile. I encourage you to give this recipe a try—you’ll be amazed at how a few simple ingredients can create such an unforgettable treat. Your fridge deserves a jar of these beauties!
Print
Bread and Butter Jalapeño Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes plus at least 24 hours refrigeration
- Yield: 2 (2-pint) jars
- Category: Pickles and Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This Bread and Butter Jalapeño Pickles recipe features thinly sliced fresh jalapeños and optional onions simmered in a tangy, sweet, and mildly spiced vinegar brine. Ready in under 30 minutes plus refrigeration time, these pickles add a bright, flavorful kick to sandwiches, burgers, tacos, and more. The pickled jalapeños develop a vibrant green color and balanced heat, making them a versatile condiment that stays fresh in the fridge for up to one month.
Ingredients
Pickling Ingredients
- 1 pound fresh jalapeños, thinly sliced
- 1/2 medium onion, thinly sliced (optional)
- 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 fresh jalapeños and, wearing gloves to protect your skin, slice them into thin rings. If using onion, slice it thinly as well to add a mild sweetness and crunch to the pickles.
- Make Brine: In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, ground ginger, and kosher salt. Heat over medium, stirring occasionally until the sugar fully dissolves and the mixture comes to a simmer.
- Simmer Jalapeños: Add the sliced jalapeños and onions (if using) to the hot brine. Let the mixture simmer gently for 2 to 3 minutes, just until the jalapeños brighten in color and soften slightly but remain crisp.
- Cool Slightly: Remove the saucepan from heat and allow the jalapeño pickles and brine to cool for a few minutes, ensuring they are safe to handle but still warm for packing.
- Pack Jars: Transfer the jalapeños and onion mixture into sterilized pint jars, pouring the brine over them carefully to cover all the slices completely. This ensures preservation and flavor infusion.
- Seal and Refrigerate: Seal the jars tightly with lids and place them in the refrigerator. Let the pickles marinate for at least 24 hours before serving for optimum flavor, and consume within one month for best quality.
Notes
- Wearing gloves while slicing jalapeños prevents skin irritation.
- The optional onion adds sweetness that balances the heat.
- Use sterilized jars to extend shelf life and avoid contamination.
- Refrigerate and consume within one month. These are quick pickles and not shelf stable at room temperature.
- For less heat, remove jalapeño seeds before pickling.
- This recipe yields approximately 2 (2-pint) jars of pickles.
