If you’re someone who loves that perfect blend of sweet, spicy, and tangy in your snacks, then you are absolutely going to adore this Bread and Butter Jalapeño Pickles Recipe. It takes the classic bread and butter pickle and kicks it up a notch with fresh jalapeños that add just the right amount of heat without overpowering the subtle sweetness. These pickles are crunchy, vibrant, and bursting with flavor, making them a fantastic addition to sandwiches, burgers, or just a simple snack right out of the jar. Trust me, once you make these, you’ll want to keep a jar handy at all times.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together beautifully to create an irresistible pickle. Each element plays a crucial role: the cukes provide crunch, the jalapeños bring heat, the onion adds a mellow bite, and the vinegar-sugar brine ties it all together with that classic bread and butter pickle sweetness.
- 4 cups sliced cucumbers (small pickling cucumbers): Choose firm, fresh cucumbers for the best crispness.
- 2 cups sliced fresh jalapeños: Use gloves while handling to avoid irritation, and slice to your preferred thickness.
- 1 large sweet onion, thinly sliced: Adds a natural sweetness and beautiful texture.
- 1 cup white vinegar: Provides the essential tang and acts as a preservative.
- 1 cup granulated sugar: Balances the heat and acidity with a lovely sweetness.
- 1 tablespoon kosher salt: Enhances flavor and draws out moisture from the vegetables.
- 1 teaspoon mustard seeds: Adds a subtle pungency and depth to the brine.
- 1 teaspoon coriander seeds: Offers a warm, citrusy note that complements the jalapeños.
How to Make Bread and Butter Jalapeño Pickles Recipe
Step 1: Preparing Your Ingredients
Start by thoroughly washing your cucumbers and jalapeños to ensure they are clean and fresh. Slice the jalapeños into thin rings—don’t forget to wear gloves during this step to protect your skin. Then, slice your cucumbers into spears or rounds, depending on your preference. Thinly slice the sweet onion; the thinner, the better to meld perfectly with the pickles.
Step 2: Making the Brine
In a medium saucepan over medium heat, combine the white vinegar, granulated sugar, kosher salt, mustard seeds, and coriander seeds. Stir the mixture gently until the sugar fully dissolves and the liquid reaches a simmer. This hot, flavorful brine is the key to infusing those sweet and spicy notes into your pickles.
Step 3: Packing the Jars
Now, tightly pack your clean jars with the sliced cucumbers, fresh jalapeños, and onion layers. The tighter you pack, the more vegetables you’ll fit in, which means more delicious pickles to enjoy later.
Step 4: Pouring the Brine
Carefully pour the hot brine over the packed vegetables, ensuring everything is completely submerged. Leave about half an inch of space at the top of the jar to allow for expansion. This step ensures that the flavors saturate every piece and the pickles stay fresh.
Step 5: Sealing and Cooling
Seal the jars while the brine is still hot to lock in freshness. Let the jars sit at room temperature for about 30 minutes to cool down slightly. This process also helps the pickling magic start right away.
Step 6: Refrigerate and Marinate
Place the sealed jars in the refrigerator and allow the pickles to marinate for at least 24 hours. Patience here really pays off, as this time lets the flavors meld and intensify, giving you that perfect balance of sweet, salty, and spicy with every bite.
How to Serve Bread and Butter Jalapeño Pickles Recipe
Garnishes
These pickles are vibrant enough to shine on their own, but you can add a sprinkle of freshly chopped cilantro or dill for an extra herbal touch. A little cracked black pepper on top just before serving can also enhance the depth of flavor nicely.
Side Dishes
Think of these pickles as the perfect accompaniment to classic barbecue plates like pulled pork or grilled chicken. They also pair beautifully with creamy potato salad, tangy coleslaw, or even a hearty cheeseburger, providing a refreshing and spicy contrast.
Creative Ways to Present
Try layering the pickles on a charcuterie board alongside cheeses, cured meats, and crusty bread for a snack that dazzles both the eye and palate. They’re also fantastic chopped finely and mixed into deviled eggs or creamy dips for a surprising pop of flavor.
Make Ahead and Storage
Storing Leftovers
After opening, keep your Bread and Butter Jalapeño Pickles Recipe refrigerated in an airtight container or the original jar. They will stay crisp and delicious for up to two weeks, giving you plenty of time to experiment with how you enjoy them.
Freezing
Freezing pickles isn’t recommended as it can compromise their crisp texture, but if you ever find yourself with extra brine, you can freeze it separately in ice cube trays for future use in dressings or sauces.
Reheating
Since these are pickles meant to be enjoyed cold or at room temperature, reheating is generally unnecessary. Simply take them straight from the fridge and let the flavors shine cold or slightly warmed to room temperature for your desired taste.
FAQs
Can I use different types of peppers instead of jalapeños?
Absolutely! While jalapeños provide a perfect medium heat, you can experiment with other peppers like serranos for more heat or bell peppers for a milder version. Just adjust the quantity and beware of the heat level to suit your taste.
How long do these pickles last?
When stored properly in the refrigerator, your Bread and Butter Jalapeño Pickles can last up to two weeks. Beyond that, they may start losing their crispness but will still be safe to eat for a short time.
Do I need to sterilize the jars before packing?
It’s a good practice to sterilize your jars to ensure the longest shelf life and food safety. You can do this by boiling the jars in water for 10 minutes before use.
Can I make this recipe vegan?
This recipe is naturally vegan as it contains no animal products. It’s a fantastic pickled treat for anyone following a plant-based diet.
What’s the best way to wear gloves when slicing jalapeños?
Use disposable latex or nitrile gloves to protect your hands. Make sure they fit snugly and avoid touching your face while handling the peppers. Afterward, discard the gloves and wash your hands thoroughly.
Final Thoughts
This Bread and Butter Jalapeño Pickles Recipe is one of those delightful kitchen gems that brings together bold flavors and simple techniques for a truly memorable treat. Whether you’re a seasoned pickle lover or just beginning to explore the world of homemade preserves, this recipe offers a perfect harmony of sweet, spicy, and tangy that will elevate any meal. Give it a try, and I promise it will quickly become a favorite in your kitchen, just like it is in mine.
Print
Bread and Butter Jalapeño Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 24 hours marinating time)
- Yield: Approximately 8 servings
- Category: Pickling
- Method: Stovetop
- Cuisine: American
Description
This Bread and Butter Jalapeño Pickles recipe offers a perfect balance of sweet, tangy, and spicy flavors. Featuring crisp cucumbers, fresh jalapeños, and sweet onions soaked in a fragrant vinegar-based brine flavored with mustard and coriander seeds, these pickles are easy to prepare and bring a zesty kick to sandwiches, burgers, or as a flavorful snack.
Ingredients
Vegetables
- 4 cups sliced cucumbers (small pickling cucumbers)
- 2 cups sliced fresh jalapeños
- 1 large sweet onion, thinly sliced
Brine
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
Instructions
- Prepare Ingredients: Wash the cucumbers and jalapeños thoroughly. Wearing gloves, slice the jalapeños into rings to control the heat, and cut the cucumbers into spears or slices according to your preference. Thinly slice the sweet onion.
- Make Pickling Brine: In a medium saucepan over medium heat, combine the white vinegar, granulated sugar, kosher salt, mustard seeds, and coriander seeds. Stir constantly until the sugar is completely dissolved and the mixture comes to a simmer, releasing the aromatic spices.
- Pack Jars: Tightly pack sterilized jars with the sliced cucumbers, jalapeños, and onions, ensuring an even distribution of vegetables for consistent flavor in every bite.
- Pour Brine: Carefully pour the hot brine over the packed vegetables in each jar until the cucumbers, jalapeños, and onions are fully submerged. Leave about half an inch of headspace at the top to allow for expansion during pickling.
- Seal and Rest: Seal the jars immediately while the brine is hot to ensure a proper seal. Let the jars sit at room temperature for 30 minutes to cool down and allow initial flavor infusion.
- Refrigerate and Marinate: Place the sealed jars in the refrigerator and let the pickles marinate for at least 24 hours before serving to develop their signature sweet and spicy flavor profile.
Notes
- Wear gloves when slicing jalapeños to prevent skin irritation.
- Use small pickling cucumbers for the best crunch and texture.
- For a milder pickle, remove seeds from jalapeños before slicing.
- Store pickles in the refrigerator and consume within 2-3 weeks for optimal freshness.
- This recipe does not require canning or boiling water bath; it is a refrigerator pickle.
