Bread and Butter Jalapeño Pickles Recipe
If you’re looking for the ultimate mix of tangy-sweet and spicy, Bread and Butter Jalapeño Pickles are about to become your new kitchen obsession. Marrying the old-school charm of classic bread and butter pickles with the bright kick of fresh jalapeños, this recipe delivers a crunchy, colorful punch for your sandwiches, burgers, salads, or charcuterie boards. And the best part? These quick refrigerator pickles require zero canning skills, only a handful of pantry staples, and a little patience. Get ready to liven up everything from snack time to backyard BBQs with homemade goodness you’ll want to eat by the spoonful!
Ingredients You’ll Need
The beauty of these Bread and Butter Jalapeño Pickles is in their simplicity—every ingredient is easy to find and absolutely essential for creating the signature sweet, tangy, and spicy profile. Here’s what you’ll need, along with how each piece helps transform humble vegetables into unforgettable pickles.
- Jalapeños: Pick fresh, firm peppers for the ultimate crunch and a perfect blend of heat.
- Yellow onion: Adds a mellow sweetness that perfectly balances the jalapeños’ fiery bite.
- Apple cider vinegar: Brings a fruity tang that rounds out the sweetness and heat.
- Granulated sugar: Essential for that unmistakable bread and butter pickle sweetness.
- Brown sugar: Adds warm, caramel undertones for extra depth and a gorgeous color.
- Mustard seeds: Offer gentle pops of flavor and classic pickled notes.
- Celery seeds: Give aromatic lift and that distinct deli pickle flavor.
- Ground turmeric: Delivers a sunny yellow hue and earthy backbone to the brine.
- Salt: Crucial for drawing out moisture and enhancing all the other flavors.
How to Make Bread and Butter Jalapeño Pickles
Step 1: Prep the Jalapeños and Onion
Start by giving your jalapeños a good rinse. Slice them into ¼-inch rounds—wear gloves here if you’re sensitive to pepper heat! Thinly slice the yellow onion. Place both in a large heatproof bowl. Right away, the bracing aroma promises something delicious, and the colorful mix sets the mood for a vibrant condiment.
Step 2: Create the Quick Brine
In a medium saucepan, combine the apple cider vinegar, both sugars, mustard seeds, celery seeds, turmeric, and salt. Set the pan over medium heat and stir gently, making sure all the sugar dissolves completely. As you stir, inhale the sweet-tart aroma that’s unlike anything you’ll find in a store-bought pickle!
Step 3: Simmer and Pour
Bring the vinegar mixture to a gentle simmer—just a low boil is perfect. Once it’s hot and fragrant, immediately pour the brine over your jalapeños and onions. You’ll hear a faint sizzle and the veggies will brighten as the hot liquid works its magic, beginning the pickling process right away.
Step 4: Let Them Rest
Allow the mixture to cool at room temperature for 30 to 45 minutes. During this short wait, the jalapeños and onions will start absorbing all those lovely flavors, becoming sweet, tangy, and just spicy enough. This step is where patience pays off!
Step 5: Jar and Chill
Transfer your pickles, plus all the brine, into sterilized glass jars with tight-fitting lids. Pop them in the refrigerator and let them chill for at least 24 hours before diving in—the flavor gets bolder and better with time. These Bread and Butter Jalapeño Pickles will keep beautifully for up to a month, letting you snack at will.
How to Serve Bread and Butter Jalapeño Pickles
Garnishes
For an eye-catching touch, scatter a few Bread and Butter Jalapeño Pickles over grilled burgers or sandwiches and let their vibrant green and gold hues add a pop of color. A sprinkle of fresh chives or dill brightens up the whole presentation—bonus points for adding a little crunch with toasted sesame seeds.
Side Dishes
These pickles are a natural alongside smoky barbecue ribs, fried chicken, or even a tossed green salad. Their sweet-spicy flavor is just the thing to cut through rich dishes. You can also serve them with cheese boards as a cool, tangy contrast to aged cheddar, creamy brie, or even smoky gouda.
Creative Ways to Present
Go beyond the usual! Dice Bread and Butter Jalapeño Pickles fine and fold them into potato salad or egg salad for a burst of flavor, or use them as a bright topping for avocado toast. Try stacking them with grilled veggies in wraps, or mixing some brine into dressings for a jazzy, zippy kick.
Make Ahead and Storage
Storing Leftovers
Keep your pickles in sterilized glass jars, tightly sealed in the fridge. They’ll taste their best after a day or two as the flavors meld, and the jalapeños stay wonderfully crisp for up to a month. Always use clean utensils to remove pickles to help them stay fresh longer.
Freezing
Freezing is not recommended for Bread and Butter Jalapeño Pickles. The process breaks down the vegetables, leaving them mushy once thawed. Enjoy them in their prime—crisp, cold, and alive with flavor straight from the refrigerator.
Reheating
There’s no need to reheat these quick pickles. If you’ve mixed them into a hot dish, add them at the end for best texture, or serve them chilled as a topping or side. Their crunchy bite and cool tang are what make them so irresistible!
FAQs
How spicy are Bread and Butter Jalapeño Pickles?
They pack a gentle, pleasant heat—enough to tickle your taste buds, but not overpower. If you prefer a milder bite, simply remove the seeds from half the jalapeño slices before pickling. The signature sweet and tangy brine tempers much of the pepper’s fire.
Can I use other types of peppers?
Absolutely! Try Banana peppers or even mild serranos for a twist on the classic. Just keep in mind that altering the pepper will slightly change the flavor and spiciness, so have fun experimenting.
How long do these pickles need to sit before they’re ready to eat?
While you can technically sneak a taste after just a few hours, Bread and Butter Jalapeño Pickles are at their flavorful best after chilling for 24 hours. The wait ensures every slice soaks up all those delicious spices and sweetness.
Can I use white vinegar instead of apple cider vinegar?
You can substitute white vinegar if needed, but the apple cider vinegar gives these pickles a softer, fruitier tang and richer color. White vinegar will make a sharper, more classic pickle flavor—both are delicious!
Do I need any special equipment to make these pickles?
Nope—no canning gear or special gadgets required! A saucepan, heatproof bowl, a sharp knife, and a couple of clean jars are all you need to whip up a batch of these easy, irresistible pickles in your own kitchen.
Final Thoughts
If you adore a sweet-tart pickle with attitude, Bread and Butter Jalapeño Pickles are bound to become a staple in your fridge. They’re simple, quick, and endlessly versatile, adding a little sparkle to every meal. Give this recipe a try and let your taste buds discover their new favorite snack or sandwich topper—you might want to double the batch!
Print
Bread and Butter Jalapeño Pickles Recipe
- Total Time: 20 minutes (plus 24 hours chilling)
- Yield: 2 pints 1x
- Diet: Vegan, Gluten-Free
Description
These Bread and Butter Jalapeño Pickles are a delightful combination of sweet and spicy flavors, perfect for adding a kick to your favorite dishes.
Ingredients
Jalapeños Pickles:
- 1 pound fresh jalapeños, sliced into ¼-inch rounds
- 1 small yellow onion, thinly sliced
Brine:
- 1½ cups apple cider vinegar
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon salt
Instructions
- Prepare Vegetables: In a large heatproof bowl, combine sliced jalapeños and onion.
- Create Brine: In a medium saucepan, combine apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, and salt. Bring to a simmer over medium heat, stirring until sugars dissolve.
- Pickle: Once the brine reaches a low boil, pour it over the jalapeños and onions. Let sit at room temperature for 30–45 minutes, then transfer the mixture to sterilized glass jars with tight-fitting lids.
- Chill: Refrigerate for at least 24 hours before serving for best flavor. Pickles will keep in the refrigerator for up to 1 month.
Notes
- Wear gloves when slicing jalapeños to avoid skin irritation.
- For a milder version, remove the seeds from half the peppers.
- Perfect for burgers, sandwiches, or charcuterie boards.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling (No Canning)
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 6g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
