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
Scale
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.
