If you’re searching for a sweet and spicy condiment that will perk up everything from burgers to cheese boards, look no further than these Bread and Butter Jalapeño Pickles. This recipe takes classic bread and butter pickles and adds a zippy kick with crisp jalapeños, balanced by tangy vinegar, onions, and just the right hint of sugar and spices. They’re quick to make, easy to love, and instantly elevate any meal with their vibrant flavor and beautiful color.
Ingredients You’ll Need
The essential ingredients for Bread and Butter Jalapeño Pickles are simple yet each one adds something special, blending heat, crunch, tang, and sweetness into every perfect bite. Don’t skip anything — every component brings a little magic to this irresistible pickle.
- Jalapeños: Fresh, vibrant jalapeños sliced into thick rounds bring just the right amount of heat and crunch.
- Yellow onion: Thinly sliced onion mellows in the brine, adding depth and subtle sweetness.
- White vinegar: Gives classic tang and acts as a preservation base for the pickles.
- Apple cider vinegar: Adds fruity complexity and a golden hue to the brine.
- Granulated sugar: Balances out the heat, giving these pickles their trademark sweet note.
- Brown sugar: Brings richer sweetness and color to the brine.
- Mustard seeds: Offer lively pops of flavor and a bit of crunch.
- Celery seeds: Add a classic, herbal note that’s key to bread and butter pickles.
- Turmeric: Gives the pickles a beautiful golden color and earthy undertones.
- Ground ginger: Lends a subtle warmth and gentle spice in the background.
- Crushed red pepper flakes (optional): For extra heat, add as much or as little as you like.
- Kosher salt: Pulls out moisture, enhances flavor, and helps preserve the pickles.
How to Make Bread and Butter Jalapeño Pickles
Step 1: Prep the Jalapeños and Onions
Begin by slicing your jalapeños into 1/4-inch thick rounds. Thinly slice a small yellow onion as well. Combine both in a large heatproof bowl. If you’d like milder pickles, go ahead and remove some of the seeds from the jalapeños — this is entirely up to you and any spice-sensitive friends. The vibrant mix of green chili rounds and the onion is already a feast for the eyes.
Step 2: Make the Pickling Brine
In a medium saucepan, stir together white vinegar, apple cider vinegar, both sugars, mustard seeds, celery seeds, turmeric, ground ginger, red pepper flakes if using, and kosher salt. Set the pan over medium heat and bring everything to a boil, stirring to dissolve the sugars completely. As the mixture simmers, it’ll fill your kitchen with a mouthwatering, tangy aroma that promises good things to come.
Step 3: Combine and Soak
Carefully pour the hot, bubbling brine over your jalapeños and onions in the bowl. Use a spoon or spatula to gently press down, making sure all the vegetables are submerged in that golden, aromatic mixture. Let everything sit and mingle at room temperature for about 1 hour — this quick soak draws out the best sweet, spicy, and tangy flavors.
Step 4: Jar and Chill
Once cooled, transfer the Bread and Butter Jalapeño Pickles along with all the brine into clean glass jars. Seal the jars, then refrigerate. For maximum flavor, let them chill for at least 24 hours before diving in. The flavors only get better with time, so the wait is absolutely worth it!
How to Serve Bread and Butter Jalapeño Pickles
Garnishes
Top your sandwiches or burgers with a generous heap of these vibrant pickles, scatter them over a creamy potato salad, or give your deviled eggs a spicy crown. Their lively color and sparkle make them a stand-out garnish wherever extra zing is needed.
Side Dishes
Bread and Butter Jalapeño Pickles are right at home alongside grilled meats, barbecue plates, or even with hot buttered cornbread. They also star as a quick, bright counterpoint to rich dishes like macaroni and cheese or pulled pork.
Creative Ways to Present
Spoon these pickles over a cheese and charcuterie board to wow your guests, or spear a few rounds onto cocktail picks for an unforgettable Bloody Mary garnish. You can also dice them up and stir into tuna salad, chicken salad, or even creamy spreads for a surprise pop of flavor.
Make Ahead and Storage
Storing Leftovers
Once tucked into their jars and covered with brine, your Bread and Butter Jalapeño Pickles will keep beautifully in the fridge for up to two months. Always use a clean fork or spoon to retrieve pickles so the brine stays fresh and clear.
Freezing
Pickles are best enjoyed from the refrigerator, as freezing can affect their crispness and texture. For peak crunch, keep your pickles chilled but not frozen, and enjoy them within the recommended two months.
Reheating
Bread and Butter Jalapeño Pickles don’t require reheating since they’re meant to be enjoyed cold and crunchy. If you add them to hot dishes, toss them in just before serving to preserve their snap and bold taste.
FAQs
Can I adjust the heat level of these pickles?
Absolutely! For milder pickles, simply remove the seeds from some or all of the jalapeños. If you want things extra fiery, leave the seeds in and add the optional red pepper flakes.
How soon can I eat the pickles after making them?
You can start sampling after just a few hours, but they develop their best, most complex flavor after at least 24 hours in the refrigerator. The wait makes a world of difference, letting the flavors seep into every bite.
Are Bread and Butter Jalapeño Pickles vegan and gluten-free?
Great news — this recipe is both vegan and gluten-free! There are no animal products or wheat-based ingredients, so it’s made to be enjoyed by nearly everyone.
What types of jars work best for storing these pickles?
Mason jars or any clean glass jars with tight-fitting lids are perfect. Just make sure they’re well-washed, as a clean container will help your pickles last longer in the fridge.
Can I use other peppers in place of jalapeños?
Definitely! While the jalapeños give a signature flavor and kick, you can try this same method with milder peppers like banana peppers, or mix different varieties together for a spectrum of heat and color in your pickles.
Final Thoughts
Once you try these Bread and Butter Jalapeño Pickles, you’ll wonder how you ever lived without them. They’re quick, easy, and loaded with flavor that outshines anything from a store-bought jar. I hope you’ll give this recipe a go and start finding new ways to add a little sweet heat to all your favorite dishes!
Print
Bread and Butter Jalapeño Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 3 cups
- Category: Condiment
- Method: No-Cook (Quick Pickling)
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
These Bread and Butter Jalapeño Pickles are a sweet and tangy condiment with a spicy kick, perfect for adding flavor to burgers, sandwiches, or charcuterie boards. Quick and easy to make, these pickles are a great way to preserve jalapeños and onions.
Ingredients
Jalapeño Pickles:
- 1 pound jalapeños (sliced into 1/4-inch rounds)
- 1 small yellow onion (thinly sliced)
Brine:
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon kosher salt
Instructions
- Jalapeño Pickles: In a large heatproof bowl, combine the sliced jalapeños and onion.
- Transfer and Chill: Transfer the pickles and brine to clean jars and refrigerate. Allow to chill for at least 24 hours before serving for best flavor.
In a medium saucepan, combine white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, ground ginger, red pepper flakes if using, and salt. Bring the mixture to a boil over medium heat, stirring occasionally until the sugars dissolve. Pour the hot brine over the jalapeños and onions, pressing down to ensure they’re fully submerged. Let sit at room temperature for 1 hour.
Notes
- These pickles keep well in the refrigerator for up to 2 months.
- For milder pickles, remove the seeds from some or all of the jalapeños.
- Use as a topping for burgers, sandwiches, or cheese boards.
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