Description
Bread and Butter Jalapeño Pickles offer a tangy-sweet twist on traditional pickled jalapeños. These crisp, flavorful slices are perfect for burgers, sandwiches, tacos, or snacking right out of the jar.
Ingredients
Scale
- 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
- Wash and slice the jalapeños into thin rings (wear gloves to avoid skin irritation). If using, slice the onion thinly as well.
- In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, and kosher salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Add the sliced jalapeños (and onions, if using) to the hot brine. Simmer for 2-3 minutes, just until the jalapeños turn a brighter green.
- Remove from heat and let cool slightly.
- Transfer the mixture to sterilized jars, making sure the jalapeños are fully submerged in the brine.
- Seal the jars and refrigerate for at least 24 hours before serving for best flavor. They’ll keep refrigerated for up to 1 month.
Notes
- These are refrigerator pickles and not shelf-stable—store them in the fridge at all times.
- For extra crunch, don’t overcook the jalapeños in the brine.
- Try mixing in a few sweet mini bell peppers or banana peppers for a milder blend.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment, Snack
- Method: Pickling (Stovetop)
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 60 kcal
- Sugar: 12g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg