If you have a love for pickles with a perfect balance of sweet heat and tangy zest, then this Bread and Butter Jalapeño Pickles Recipe is a must-try. It offers a delightful twist on classic bread and butter pickles by infusing the punchy, crisp jalapeños with a sweet and spiced brine, creating a condiment that’s as vibrant in flavor as it is versatile. Whether you’re looking to spice up your sandwiches, add a kick to your charcuterie board, or simply enjoy a homemade treat, this recipe brings together simple ingredients to craft pickles that are pleasantly addictive and downright crave-worthy.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect Bread and Butter Jalapeño Pickles Recipe. Each component plays a vital role in building the pickle’s character—from the heat of jalapeños to the sweetness of sugar and the depth from aromatic spices.
- 1 pound jalapeño peppers (sliced into 1/4-inch rings): Provides that signature spicy kick and crunchy texture.
- 1/2 medium yellow onion (thinly sliced): Adds a mild sweetness and crispness to balance the heat.
- 1 tablespoon kosher salt: Essential for drawing out excess moisture and enhancing flavor.
- 1 cup granulated sugar: Brings the sweet note classic to bread and butter pickles.
- 1 cup white vinegar: Gives the tangy bite necessary for pickling and preservation.
- 1/2 cup apple cider vinegar: Adds subtle fruity acidity and richness.
- 1 tablespoon mustard seeds: Contributes a warm, slightly spicy flavor complexity.
- 1 teaspoon celery seeds: Offers a faint herbaceous undertone.
- 1/2 teaspoon ground turmeric: Provides beautiful golden color and a gentle earthiness.
- 1/4 teaspoon crushed red pepper flakes (optional): For extra heat if you want to dial up the spice.
How to Make Bread and Butter Jalapeño Pickles Recipe
Step 1: Prepare the Jalapeños and Onions
Begin by slicing your jalapeños into 1/4-inch rings and thinly slicing the yellow onion. Toss them together in a large colander and sprinkle with kosher salt. This step is crucial as the salt pulls excess moisture from the veggies, ensuring your pickles stay crisp and not soggy. Let this mixture sit for an hour, giving time for the salt to work its magic.
Step 2: Rinse and Drain
After an hour, rinse the salted jalapeños and onions thoroughly under cold water to remove the excess salt. Drain them well, as too much water can dilute your brine and impact the final flavor and texture of these delicious Bread and Butter Jalapeño Pickles Recipe.
Step 3: Make the Brine
In a medium saucepan, combine the granulated sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, ground turmeric, and crushed red pepper flakes if you’re using them. Heat this mixture over medium heat, stirring occasionally until the sugar fully dissolves and the brine just begins to simmer. This fragrant, golden liquid is the heart of your pickling magic.
Step 4: Combine and Simmer
Add your drained jalapeños and onions directly into the hot brine. Let them simmer gently for 2 to 3 minutes, allowing the flavors to marry perfectly. This short simmer keeps the jalapeños crisp while infusing them with that signature sweet-spicy tang.
Step 5: Jar and Chill
Remove the pan from heat and let it cool for about 10 minutes. Using a slotted spoon, transfer the jalapeños and onions into clean glass jars. Then, pour the hot brine over them to cover completely. Leave the jars on the counter until they reach room temperature, then seal tightly and refrigerate. For the best flavor, chill for at least 24 hours before enjoying your homemade Bread and Butter Jalapeño Pickles Recipe.
How to Serve Bread and Butter Jalapeño Pickles Recipe
Garnishes
These pickles make an outstanding garnish for all kinds of dishes. Add them atop your favorite burgers or sandwiches for a burst of sweet and spicy flavor or place a few rings on grilled chicken or fish to elevate your meal with a tangy crunch.
Side Dishes
Serve Bread and Butter Jalapeño Pickles Recipe alongside charcuterie boards, tacos, or BBQ platters as a bright, flavorful contrast. Their crispiness and balance of sweet heat perfectly complement savory meats and creamy cheeses.
Creative Ways to Present
Think beyond just a side—incorporate these pickles into deviled eggs, layer them in wraps or salads, or mix chopped pickles into potato salad for a playful twist. Their vibrant green rings add both color and texture to elevate your presentations.
Make Ahead and Storage
Storing Leftovers
Your Bread and Butter Jalapeño Pickles Recipe keeps well in the refrigerator for up to two months when stored in airtight jars. This longevity means you can enjoy their bright flavor well beyond the initial preparation, making them a fantastic make-ahead condiment.
Freezing
Because pickles rely on their crisp texture, freezing is not recommended—it will cause the jalapeños to become mushy and waterlogged. Stick to refrigeration to keep that satisfying snap.
Reheating
Since these pickles are best served chilled or at room temperature, there’s no need to reheat them. Simply bring them out from the fridge and enjoy their fresh, lively flavors straight away.
FAQs
Can I make this Bread and Butter Jalapeño Pickles Recipe less spicy?
Absolutely! To reduce the heat, simply remove the seeds from the jalapeños before slicing, as seeds contain most of the pepper’s heat. You can also omit the crushed red pepper flakes.
How long do these pickles last once made?
Stored properly in airtight jars in the refrigerator, these pickles will stay fresh and delicious for up to two months.
Can I use other types of peppers in this recipe?
Yes, you can experiment with milder peppers like banana peppers for a less spicy version, or use serranos for an extra kick, keeping in mind their heat levels will affect the final taste.
Is it necessary to use both white and apple cider vinegar?
Using both vinegars adds depth and complexity to the brine’s flavor, balancing sharpness with a fruity tang. However, using just one type will still yield tasty pickles—adjust according to your preference.
Can I use this recipe to make refrigerator pickles without canning?
Definitely. This Bread and Butter Jalapeño Pickles Recipe is designed as a refrigerator pickle and does not require traditional canning. Just keep the jars refrigerated and consume within two months.
Final Thoughts
There is truly something special about making your own Bread and Butter Jalapeño Pickles Recipe at home. It’s a simple joy to transform fresh jalapeños and pantry staples into a jar of brilliant flavor that livens up any dish. I encourage you to give this recipe a try and enjoy the sweet, tangy, and spicy magic that only homemade pickles can bring to your table. Once you have a jar in your fridge, you’ll wonder how you ever lived without them.
