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.
