If you love pickles that deliver a perfect balance of sweet, tangy, and just the right amount of heat, you’re going to adore this Bread and Butter Jalapeño Pickles Recipe. It’s a vibrant twist on the classic bread and butter pickle, where fresh jalapeños meet a luscious, spiced brine infused with mustard seeds, celery seeds, and a pinch of turmeric for warmth and color. These pickles aren’t just any condiment; they bring a mouthwatering pop of flavor to your sandwiches, burgers, or even a simple snack plate. Plus, they are incredibly easy to make, coming together in just 20 minutes before chilling to let all those fantastic flavors marry beautifully. I’m so excited to share this recipe with you because it’s a fantastic way to enjoy the fiery crunch of jalapeños in a sweet pickle format that’s sure to become a staple in your kitchen!
Ingredients You’ll Need
The magic of this Bread and Butter Jalapeño Pickles Recipe lies in its straightforward, honest ingredients where each one plays a vital role in creating that unforgettable taste and texture. From the crisp jalapeños to the tangy vinegar and a harmonious blend of spices, every element shines through in the final punch of flavor.
- Jalapeños (10–12 fresh, sliced into 1/4-inch rounds): The star of the show, bringing that fiery, crunchy bite that makes these pickles stand out.
- Onion (1/2 medium, thinly sliced): Adds a subtle sweetness and crunch that complements the spicy jalapeños perfectly.
- Apple cider vinegar (1 cup): Provides the essential tang and preserves the pickles while balancing the heat.
- Granulated sugar (1/2 cup): Delivers that classic sweetness that bread and butter pickles are famous for.
- Brown sugar (1/2 cup): Adds depth with its rich, molasses flavor and enhances the overall complexity.
- Mustard seeds (1 tbsp): Introduces a gentle, nutty spice and a lovely textural pop.
- Celery seeds (1 tsp): Gives a subtle earthy undertone that perfectly rounds out the brine.
- Turmeric (1/2 tsp): Offers a warm color and mild hint of flavor, making your pickles visually appealing.
- Kosher salt (1 tsp): Essential for seasoning and helping to draw out moisture from the jalapeños.
- Crushed red pepper flakes (1/2 tsp, optional): For an extra kick of heat, only if you’re feeling adventurous.
- Water (1/2 cup): Balances the vinegar to create the perfect brine concentration.
How to Make Bread and Butter Jalapeño Pickles Recipe
Step 1: Prepare the Brine
Start by combining the apple cider vinegar, water, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, kosher salt, and crushed red pepper flakes (if you want that extra heat) in a medium saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until all the sugars dissolve fully into the brine. This careful heating process helps unlock the flavors of the spices and melds the sweetness and tang perfectly.
Step 2: Pack the Jalapeños and Onions
While your brine is heating, slice the jalapeños into 1/4-inch rounds. For milder pickles, you can remove some or all of the seeds — that’s totally up to how much heat you want! Thinly slice half a medium onion to add that extra layer of sweetness and crunch. Pack these slices tightly into clean glass jars, leaving just a little space at the top so the brine can cover everything beautifully.
Step 3: Pour the Brine Over the Veggies
Once your brine has simmered and the sugars are dissolved, carefully pour the hot liquid over the jalapeños and onions in the jars. Make sure each slice is submerged in the brine to ensure even pickling. This step guarantees that every bite bursts with that signature bread and butter flavor enhanced by the jalapeño’s signature spice.
Step 4: Cool and Chill
Allow the jars to cool down to room temperature naturally. Once cooled, seal them tightly with lids and pop them into the refrigerator. Patience is key here — let the pickles chill for at least 24 hours for the flavors to develop fully. Trust me, the waiting time is worth every second because these pickles literally sing with flavor once they’ve rested!
How to Serve Bread and Butter Jalapeño Pickles Recipe
Garnishes
These pickles are beautiful enough to be garnishes themselves! Add a few slices atop your creamy potato salad or alongside deviled eggs for an unexpected zing. Their color and texture also make them a fantastic garnish for tacos or grilled meats, instantly elevating the plate.
Side Dishes
Pair these pickles with classic comfort foods like crispy fried chicken or juicy burgers to cut through the richness and add a thrilling sweet-and-spicy contrast. They also complement simple cheese boards wonderfully, providing a lively bite that refreshes the palate between cheeses.
Creative Ways to Present
Get creative by incorporating the pickles into sandwiches as a tangy crunch element or chop them up finely to mix into creamy dips and spreads. You can even add them to grilled cheese sandwiches or mac and cheese to introduce a surprising kick that brightens every mouthful.
Make Ahead and Storage
Storing Leftovers
These Bread and Butter Jalapeño Pickles keep beautifully in the refrigerator for up to three weeks, making them a fantastic condiment to batch-make. Store them in airtight jars or containers to maintain their crispness and flavor intensity over time.
Freezing
While freezing pickles is not generally recommended because it can alter their texture, you can freeze the jalapeños separately before pickling if needed. For the best crunchy texture, it’s ideal to enjoy these pickles fresh from the fridge.
Reheating
This recipe does not require reheating as it is a refrigerator pickle meant to be enjoyed cold. Simply remove from the fridge, and it’s ready to serve whenever you want a sweet, spicy punch of flavor. If you prefer a slightly warmed bite, a brief gentle warm-up is okay but not necessary.
FAQs
Can I make this Bread and Butter Jalapeño Pickles Recipe with other peppers?
Absolutely! You can swap jalapeños for milder peppers like banana peppers for a less spicy version or for hotter varieties if you crave extra heat. Just adjust the seeds accordingly to control the intensity.
How long do these pickles last in the fridge?
When stored properly in sealed jars, these pickles stay fresh and delicious for up to three weeks. Always use clean utensils to avoid contamination and keep the brine covering the vegetables.
Can I add other vegetables to this pickle recipe?
Definitely. Garlic cloves, sliced carrots, or even thinly sliced cucumbers are fantastic additions that bring new flavors and textures to your pickled jalapeños. Feel free to experiment and personalize your batch.
Do I need to sterilize the jars before packing?
Since this is a refrigerator pickle, sterilizing is not necessary, but using clean jars is essential to keep the pickles fresh and prevent spoilage. Simply wash the jars thoroughly in hot soapy water and rinse well before use.
Will these pickles be very spicy?
The heat level depends on whether you keep the seeds and how long you let them pickle. Removing seeds reduces heat, and the sugar in the brine balances the spiciness, creating a lovely sweet and mildly spicy flavor overall.
Final Thoughts
I hope you’re as excited as I am to try this amazing Bread and Butter Jalapeño Pickles Recipe! It’s such a simple yet rewarding project in the kitchen that adds a burst of flavor to so many dishes. Once you taste these sweet and spicy pickles, you’ll wonder how you ever lived without them. Give it a go and watch your meals come alive with every crunchy, tangy bite!
Print
Bread and Butter Jalapeño Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (plus chilling time)
- Yield: 2 pint jars
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
These Bread and Butter Jalapeño Pickles are a sweet and spicy refrigerator pickle recipe that combines crisp jalapeño slices and onions with a tangy, flavorful brine. Perfect as a condiment to spice up sandwiches, burgers, or snacks, they offer a delightful balance of heat and sweetness with a quick, no-cook preparation.
Ingredients
Pickling Ingredients
- 10–12 fresh jalapeños, sliced into 1/4-inch rounds
- 1/2 medium onion, thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup water
Instructions
- Prepare the Brine: In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, kosher salt, and crushed red pepper flakes if using. Heat the mixture over medium heat, stirring occasionally until the sugars completely dissolve and the brine begins to simmer.
- Pack the Jars: While the brine simmers, pack the sliced jalapeños and thinly sliced onion into clean glass jars, leaving some headspace at the top to accommodate the brine without overflow.
- Pour the Brine: Carefully pour the hot brine over the jalapeños and onions in the jars, making sure all the slices are fully submerged to ensure even pickling and preservation.
- Cool and Store: Allow the jars to cool to room temperature, then seal them tightly with lids and refrigerate. Let the pickles chill for at least 24 hours to develop optimal flavor before serving.
Notes
- For a milder heat level, remove some or all of the jalapeño seeds before slicing.
- These refrigerator pickles will keep fresh for up to 3 weeks when stored properly in the fridge.
- Add variety by including garlic cloves or sliced carrots in the jars along with the jalapeños for extra flavor and crunch.
