If you love a perfect balance of spicy and sweet with a satisfying crunch, you are going to adore this Bread and Butter Jalapeño Pickles Recipe. It takes the classic bread and butter pickles you know and love, spices them up with fresh jalapeños, and wraps it all in a tangy, vibrant brine that brightens every bite. These pickles are incredibly easy to make and deliver a burst of flavor that elevates everything from burgers to sandwiches and even charcuterie boards. Once you get a jar of these in your fridge, you’ll wonder how you ever lived without their addictive zip and sweetness.
Ingredients You’ll Need
Every ingredient in this Bread and Butter Jalapeño Pickles Recipe is thoughtfully chosen to create the perfect harmony of heat, sweetness, and tang. Simple and straightforward, each element plays a crucial role in ensuring these pickles shine with their signature flavor and appealing texture.
- Fresh jalapeños: These bring the spicy kick and crunchy texture that are essential to the recipe; make sure they are firm and bright green.
- Yellow onion: Thin slices add a subtle sweetness and a touch of bite that balances the peppers perfectly.
- Apple cider vinegar: This acid is the backbone of the brine, giving the pickles their tangy, zesty flavor.
- Granulated sugar: Adds the sweetness that softens the jalapeños’ heat for a classic bread and butter flavor.
- Brown sugar: Adds depth with its molasses notes, enriching the overall taste.
- Mustard seeds: Bring a mild pungency and subtle crunch that enhances the pickles’ complexity.
- Celery seeds: Add a warm, slightly bitter undertone that complements the sweetness and spice.
- Ground turmeric: A pinch of bright yellow spice that lends earthiness and beautiful color.
- Salt: Essential for flavor enhancement and balancing the sweetness and acidity.
How to Make Bread and Butter Jalapeño Pickles Recipe
Step 1: Prepare the Peppers and Onions
Start by slicing your fresh jalapeños into ¼-inch rounds and thinly slicing the yellow onion. Handling jalapeños carefully is key—wear gloves to avoid irritation, and if you prefer less heat, remove the seeds from half the peppers. Place the sliced veggies into a large heatproof bowl where they’ll soon soak in that flavorful brine.
Step 2: Make the Brine
In a medium saucepan, combine the apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, ground turmeric, and salt. Warm the mixture over medium heat, stirring constantly until the sugars dissolve completely. Bring the brine just to a low boil, which helps the spices release their full flavors and prepares it perfectly for pickling.
Step 3: Combine and Soak
Pour the hot brine directly over the sliced jalapeños and onions in your bowl. The heat will slightly soften the vegetables and infuse them with the sweet and tangy flavors. Let this mixture sit at room temperature for 30 to 45 minutes so everything can meld beautifully before moving on.
Step 4: Jar and Chill
Once your jalapeños and onions have relaxed in the brine, transfer them carefully into sterilized glass jars with tight-fitting lids. Sealing them this way locks in the incredible flavors. Refrigerate the jars for at least 24 hours before serving—this chilling time lets the pickles develop their signature taste and texture, making the wait absolutely worthwhile.
How to Serve Bread and Butter Jalapeño Pickles Recipe
Garnishes
These pickles are already standout flavor enhancers, but serving them with a sprinkle of fresh chopped cilantro or a few cracked black peppercorns can add an extra pop. They’re fantastic atop creamy dishes or right from the jar, adding zest to any bite.
Side Dishes
Bread and Butter Jalapeño Pickles shine next to rich and hearty foods like grilled burgers, pulled pork sandwiches, or smoky barbecue. Their bright, sweet heat cuts through the richness, balancing each mouthful beautifully. They also make a refreshing companion for cheese boards and charcuterie platters.
Creative Ways to Present
Think beyond the jar — use these pickles as a topping for tacos or fried chicken sandwiches to add unexpected flair. You can even chop them finely and stir into potato or egg salad for a sweet and spicy twist. Adding them to homemade dips or spreads gives those dishes a zesty upgrade that’ll delight your guests.
Make Ahead and Storage
Storing Leftovers
Once chilled, your Bread and Butter Jalapeño Pickles Recipe keeps wonderfully in the refrigerator for up to a month. Keep them tightly sealed to maintain freshness and flavor, and always use a clean utensil when serving to avoid contamination.
Freezing
Freezing is not recommended for these pickles because the texture of the jalapeños and onions changes when thawed, becoming mushy. To savor them at their best, stick to refrigeration and enjoy within the suggested timeframe.
Reheating
There is no need to reheat pickles; they are best served cold or at room temperature. The chilled brine keeps the flavors vibrant and the texture crisp, which is exactly what makes this Bread and Butter Jalapeño Pickles Recipe such a crowd-pleaser.
FAQs
Can I make this recipe less spicy?
Absolutely! To tone down the heat, remove the seeds and membranes from half or all of the jalapeños before slicing. This simple step makes the pickles milder without sacrificing the essential flavor.
How long do these pickles last?
Stored properly in the refrigerator and in airtight jars, these pickles will stay fresh and tasty for up to one month. The flavors may even deepen over time, making them more enjoyable.
Is it necessary to sterilize the jars?
While this Bread and Butter Jalapeño Pickles Recipe is a refrigerator pickle and does not require canning, sterilizing the jars is a great way to extend shelf life and keep the pickles safe and fresh.
Can I use a different type of vinegar?
Apple cider vinegar provides a nice fruity tang that complements the jalapeños, but white vinegar can be used as a substitute. Just be aware that the flavor will be slightly sharper and less complex.
Are these pickles vegan and gluten-free?
Yes! This recipe uses only plant-based ingredients and contains no gluten, making it a perfect condiment choice for those following vegan or gluten-free diets.
Final Thoughts
Trust me, once you make this Bread and Butter Jalapeño Pickles Recipe, you’ll find it impossible not to keep a jar in your fridge at all times. The delightful dance between sweet and spicy packed into every crunchy bite is something truly special. It elevates so many everyday dishes and always earns a spot at my table. So go ahead and give it a try — your taste buds will thank you!
Print
Bread and Butter Jalapeño Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (plus 24 hours chilling)
- Yield: 2 pints
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Vegan,Gluten Free
Description
Bread and Butter Jalapeño Pickles are a tangy, sweet, and spicy condiment made by pickling fresh jalapeño slices and onions in a flavorful apple cider vinegar brine. These pickles bring a delightful kick to burgers, sandwiches, and charcuterie boards, and are easy to prepare with simple pantry ingredients. Perfect for those who enjoy a vibrant combination of heat and sweetness, these refrigerator pickles develop their full flavor after a day in the fridge and keep well for up to a month.
Ingredients
Pickling Ingredients
- 1 pound fresh jalapeños, sliced into ¼-inch rounds
- 1 small yellow onion, thinly sliced
- 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 the Vegetables: In a large heatproof bowl, combine the sliced jalapeños and thinly sliced yellow onion to create the base of your pickles.
- Make the Brine: In a medium saucepan over medium heat, combine the apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, ground turmeric, and salt. Stir continuously until the sugars dissolve and the mixture reaches a low boil.
- Combine and Steep: Pour the hot brine over the jalapeños and onions in the heatproof bowl. Let the mixture sit at room temperature for 30 to 45 minutes to allow the flavors to meld.
- Jar the Pickles: Transfer the jalapeños, onions, and brine into sterilized glass jars with tight-fitting lids, ensuring they are fully submerged.
- Refrigerate: Seal the jars and refrigerate the pickles for at least 24 hours before serving to enhance the flavor. The pickles will keep in the refrigerator for up to one month.
Notes
- Wear gloves when slicing jalapeños to avoid skin irritation.
- For a milder pickle, remove the seeds from half of the jalapeños before slicing.
- These pickles are ideal as a spicy-sweet topping on burgers, sandwiches, or as part of a charcuterie board.
