If you love pickles with a perfect balance of tangy sweetness and a lively kick, this Bread and Butter Jalapeño Pickles Recipe is going to become your new obsession. These pickles combine crisp cucumbers, fiery jalapeños, and sweet onions, all bathed in a brilliantly flavored vinegar-sugar brine that sings with every bite. The interplay of heat and sweetness makes them an irresistible addition to sandwiches, burgers, or simply as a zesty snack on their own. Get ready to discover how straightforward ingredients can transform into a standout treat with this simple, satisfying recipe.
Ingredients You’ll Need
This Bread and Butter Jalapeño Pickles Recipe shines because of its straightforward ingredients, each playing a crucial role in creating that perfect blend of heat, sweetness, and crunch. Every component adds depth to the flavor profile or texture, making these pickles truly memorable.
- 4 cups sliced cucumbers: Small pickling cucumbers keep the pickles extra crisp and flavorful.
- 2 cups sliced fresh jalapeños: Adds that signature spicy zip; don’t forget gloves to protect your hands when slicing!
- 1 large sweet onion, thinly sliced: Brings natural sweetness and mellow onion flavor that balances the heat.
- 1 cup white vinegar: The acidic backbone of the pickle brine, essential for that tangy bite and preservation.
- 1 cup granulated sugar: Sweetens and thickens the brine to create that classic bread and butter pickle taste.
- 1 tablespoon kosher salt: Enhances all flavors and helps in crispness and preservation.
- 1 teaspoon mustard seeds: Adds a subtle spice and texture burst within the pickles.
- 1 teaspoon coriander seeds: Offers a fresh, citrusy note that elevates the entire flavor experience.
How to Make Bread and Butter Jalapeño Pickles Recipe
Step 1: Prepare the Vegetables
Start by washing your cucumbers and jalapeños thoroughly. Slice the cucumbers into spears or rounds, depending on your preference, and carefully slice the jalapeños into thin rings while wearing gloves to avoid irritation. Thinly slice the sweet onion to ensure it soaks up the brine evenly and adds just the right sweetness.
Step 2: Make the Brine
Combine the white vinegar, granulated sugar, kosher salt, mustard seeds, and coriander seeds in a medium saucepan over medium heat. Stir occasionally until the sugar fully dissolves and the mixture comes to a gentle simmer. This hot brine is the flavor powerhouse for your pickles, infusing each vegetable slice with tangy, sweet, and aromatic notes.
Step 3: Pack the Jars
Tightly pack your prepared cucumbers, jalapeños, and onions into clean glass jars. The goal here is to maximize the amount of vegetables in each jar without damaging them, ensuring every jar delivers that signature crunchy bite and vivid color.
Step 4: Pour the Brine
Carefully pour the hot brine over the packed vegetables, making sure everything is fully submerged. Leave about half an inch of headspace at the top of each jar to allow for expansion and proper sealing. This step is crucial in locking in freshness and flavors.
Step 5: Seal and Cool
Seal the jars tightly while the brine is still hot to create a vacuum seal. Let them sit at room temperature for 30 minutes before transferring to the refrigerator. This resting time helps the flavors start mingling and settling beautifully.
Step 6: Chill and Marinate
Place your sealed jars in the fridge and allow the pickles to marinate for at least 24 hours. This waiting period lets the cucumbers absorb the flavorful brine fully, turning into the classic Bread and Butter Jalapeño Pickles everyone swoons over.
How to Serve Bread and Butter Jalapeño Pickles Recipe
Garnishes
These pickles are fantastic garnishes on their own. A few rings tossed on top of a burger or layered inside a sandwich brighten every bite with their sweet heat and crunch. They also add exciting color and texture as a topping on salads or charcuterie boards.
Side Dishes
Serve these pickles alongside grilled meats, tacos, or barbecue for a refreshing contrast. Their vibrant flavors cut through rich, smoky dishes, making each mouthful balanced and utterly satisfying. They pair beautifully with creamy dishes, too, adding just the right amount of zing.
Creative Ways to Present
Try chopping these pickles finely and mixing them into deviled eggs or potato salad for a heightened flavor punch. You can also blend some into homemade sauces, dips, or even margarita rimmers for a fun twist. Their versatility is truly endless!
Make Ahead and Storage
Storing Leftovers
Once opened, keep your Bread and Butter Jalapeño Pickles refrigerated in a sealed container. They stay fresh and crunchy for up to 3 weeks, allowing you to enjoy their zesty goodness bite after bite without rushing through the jar.
Freezing
Freezing is not recommended for these pickles because it can alter their texture dramatically, turning them mushy and compromising the fresh crunch that makes this Bread and Butter Jalapeño Pickles Recipe so special.
Reheating
Since these pickles are best enjoyed cold or at room temperature, reheating isn’t necessary. Their crisp texture and bright, tangy flavor shine most when they are chilled and fresh from the fridge.
FAQs
Can I adjust the heat level in this Bread and Butter Jalapeño Pickles Recipe?
Absolutely! To tone down the heat, remove the seeds from the jalapeños before slicing. For a spicier kick, include some seeds or even add a few hotter peppers like serranos. This recipe is wonderfully flexible to your taste preferences.
How long do these pickles last?
Unopened and properly stored, these pickles can last several months in the fridge. Once opened, try to consume them within 3 weeks for the best flavor and texture experience.
Can I use other types of vinegar?
White vinegar is recommended for a clean, sharp flavor and proper pickling. However, you can experiment with apple cider vinegar for a fruitier note, but note that the taste will be slightly different from the classic bread and butter pickle style.
Do I need to sterilize the jars before use?
It’s always a good idea to sterilize jars to prevent any unwanted bacteria, especially if you plan to store pickles for an extended period. Washing with hot soapy water and boiling jars briefly ensures a safe environment for your pickles.
How does the sugar affect the pickles?
Sugar balances the acidity and heat, creating that signature sweet and spicy bread and butter flavor. It also helps achieve a pleasant texture and brightens the overall taste profile of the pickles.
Final Thoughts
There’s something truly special about homemade pickles, and this Bread and Butter Jalapeño Pickles Recipe is a shining example. With minimal fuss and ingredients you probably already have, you can create a batch of pickles that bring a sweet, spicy, and tangy sparkle to your meals. I can’t wait for you to try this recipe and find your new pickled passion!
Print
Bread and Butter Jalapeño Pickles Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Pickling
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Bread and Butter Jalapeño Pickles are a sweet, tangy, and mildly spicy preserve made with sliced cucumbers, jalapeños, and onions steeped in a flavorful vinegar brine. This quick-pickling recipe delivers perfectly crunchy pickles that balance heat with sweetness, ideal for sandwiches, burgers, or snacking.
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. Slice the cucumbers into spears or slices as desired and slice the jalapeños into rings using gloves to protect your skin from the spice.
- Make the Brine: In a medium saucepan, combine the white vinegar, granulated sugar, kosher salt, mustard seeds, and coriander seeds over medium heat. Stir occasionally until the sugar dissolves and the mixture comes to a simmer.
- Pack Jars: Tightly pack the sliced cucumbers, jalapeños, and onions into sterilized jars, layering them evenly.
- Add Hot Brine: Pour the hot vinegar brine over the vegetables in the jars, ensuring all pieces are fully submerged. Leave about half an inch of space at the top of each jar to allow for expansion.
- Seal and Cool: Seal the jars while the brine is still hot. Let the jars sit at room temperature for 30 minutes to cool down and for the flavors to begin infusing.
- Refrigerate and Marinate: Place the sealed jars in the refrigerator and allow to marinate for at least 24 hours before serving to develop the full flavor and crunch.
Notes
- Wear gloves when slicing jalapeños to avoid irritation from the capsaicin.
- For spicier pickles, keep some of the jalapeño seeds in the slices; remove seeds to reduce heat.
- Use sterilized jars to extend shelf life and prevent contamination.
- The pickles will keep in the refrigerator for up to 4 weeks.
- Feel free to adjust the sugar amount for a sweeter or less sweet pickle according to taste.
