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
Scale
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.
