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
Scale
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.
