Description
This quick and tangy recipe for Bread and Butter Jalapeño Pickles combines thinly sliced jalapeños and optional onions with a sweet and tangy vinegar brine infused with mustard seeds, celery seeds, turmeric, and ginger. Perfect as a spicy-sweet condiment, these pickles are easy to make and develop their flavor after refrigeration.
Ingredients
Scale
Pickling Ingredients
- 1 pound fresh jalapeños, thinly sliced
- 1/2 medium onion, thinly sliced (optional)
Brine Ingredients
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 cup granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons kosher salt
Instructions
- Prepare the Jalapeños and Onion: Wash the jalapeños thoroughly and slice them into thin rings. Be sure to wear gloves to avoid any skin irritation from the peppers. If using, peel and thinly slice half a medium onion.
- Make the Brine: In a medium saucepan, combine white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, ground ginger, and kosher salt. Place over medium heat and bring to a simmer while stirring to dissolve the sugar completely.
- Pickle the Jalapeños: Add the sliced jalapeños and onions (if using) into the hot brine. Let the mixture simmer gently for 2 to 3 minutes until the jalapeños turn a brighter green color, indicating they are slightly softened and infused with the flavors.
- Cool the Mixture: Remove the saucepan from the heat and allow the jalapeño and brine mixture to cool slightly to avoid cracking the jars and to ensure safe handling.
- Jar the Pickles: Transfer the jalapeños and brine into sterilized jars. Make sure all the jalapeños are fully submerged in the brine to ensure proper pickling.
- Refrigerate and Serve: Seal the jars tightly and refrigerate for at least 24 hours before serving to allow flavors to meld. The pickles will keep well refrigerated for up to one month.
Notes
- Wearing gloves is highly recommended when slicing jalapeños to protect your skin from irritation.
- For a milder pickle, remove the seeds from the jalapeños before slicing.
- The optional onion adds sweetness and texture but can be omitted for a more straightforward jalapeño flavor.
- Ensure jars are sterilized to maximize shelf life and food safety.
- The pickles are best after at least one day of refrigeration but become more flavorful over several days.
- Keep the pickles refrigerated and consume within one month for optimal taste and safety.
