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
Scale
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.
