If you’ve ever craved a pickle with the perfect balance of heat, sweet, and tang, then you’re in for a treat with this Bread and Butter Jalapeño Pickles Recipe. This charming twist on the classic bread and butter pickle adds a lively kick from fresh jalapeños, creating a vibrant pickle that’s zesty, slightly sweet, and irresistibly crunchy. Whether you’re a pickle aficionado or just starting your journey, this recipe brings together simple, fresh ingredients that come alive through a quick cooking and pickling process you can’t help but love.
Ingredients You’ll Need
Getting your ingredients right is half the fun and all the flavor in a great pickle. Each element in this recipe works harmoniously to achieve the signature sweet heat and crispness you expect from the bread and butter style with a jalapeño twist.
- 4 cups sliced cucumbers: Small pickling cucumbers are ideal—they’re firm and less watery, perfect for that crunchy bite.
- 2 cups sliced fresh jalapeños: Adds a lively kick; slicing into rings ensures that heat spreads evenly.
- 1 large sweet onion, thinly sliced: Brings a gentle sweetness and subtle crunch, balancing the spice nicely.
- 1 cup white vinegar: The essential tang that brightens and preserves the pickles.
- 1 cup granulated sugar: Adds the classic sweetness characteristic of bread and butter pickles.
- 1 tablespoon kosher salt: Enhances flavors and supports the pickling process.
- 1 teaspoon mustard seeds: A warm, slightly spicy note that deepens the flavor profile.
- 1 teaspoon coriander seeds: Adds a subtle citrusy and floral undertone that elevates the whole jar.
How to Make Bread and Butter Jalapeño Pickles Recipe
Step 1: Prep Your Vegetables
Start by washing your cucumbers and jalapeños thoroughly. Wearing gloves, slice the jalapeños into rings to evenly distribute their fiery essence without overwhelming. Slice the cucumbers into spears or rounds, whatever you prefer for your pickle cravings, and thinly slice the sweet onion for that perfect layering of flavors.
Step 2: Cook the Brine
In a medium saucepan over medium heat, combine the white vinegar, granulated sugar, kosher salt, mustard seeds, and coriander seeds. Stir continually until the sugar dissolves and the mixture reaches a gentle simmer—this step lets all those wonderful spices release their flavors into the brine.
Step 3: Pack the Jars
Now for the satisfying step: packing your jars. Layer the sliced cucumbers, jalapeños, and onions tightly in clean jars—packing well helps the veggies absorb the brine better and maintain that crisp texture.
Step 4: Add the Brine
Pour the hot brine over your packed vegetables, ensuring everything is fully submerged. Leave about half an inch of headspace at the top to allow for expansion during storage.
Step 5: Seal and Chill
Seal your jars immediately while the brine is still hot, then let them cool to room temperature for about 30 minutes. This helps lock in the flavors and ensures a proper seal before heading to the refrigerator.
Step 6: Let the Magic Happen
Patience is key! Allow your pickles to marinate refrigerated for at least 24 hours. This resting period ensures that the cucumbers and jalapeños soak up all that sweet, spicy, and tangy goodness you just created.
How to Serve Bread and Butter Jalapeño Pickles Recipe
Garnishes
To elevate your serving game, garnish these pickles with a sprinkle of fresh dill or some additional mustard seeds. It adds a fresh aroma and a hint of complexity right before you take that first bite.
Side Dishes
This Bread and Butter Jalapeño Pickles Recipe pairs wonderfully with barbecue plates, sandwiches, and burgers, where the contrast of sweet heat complements smoky or savory dishes beautifully. They’re also fantastic alongside creamy cheeses or even a simple charcuterie board.
Creative Ways to Present
Try chopping your pickles finely and incorporating them into a spicy relish for topping tacos or hot dogs. Or layer slices in a vibrant salad for that added crunch and warmth. Trust me, once you’ve made them, you’ll find endless ways to showcase these beauties.
Make Ahead and Storage
Storing Leftovers
Store your pickles in airtight jars in the refrigerator where they’ll stay fresh and crisp for up to 3 weeks. Keeping them chilled preserves that delicious crunch and keeps the flavors lively with every bite.
Freezing
Freezing is not recommended for pickles from this recipe because it can ruin their texture, making them mushy and losing that signature crispness that makes these pickles so special.
Reheating
Since these are pickled veggies, reheating is unnecessary. Enjoy them cold straight from the fridge to get the full refreshing and spicy kick.
FAQs
Can I adjust the heat level in this Bread and Butter Jalapeño Pickles Recipe?
Absolutely! You can reduce the number of jalapeños or remove the seeds before slicing to make the pickles milder. For more heat, keep the seeds or add a few slices of hotter peppers.
How long do I need to wait before the pickles are ready to eat?
While you can taste them after 24 hours, the flavors deepen and blend best after at least 48 hours chilling in the fridge.
Do I have to use mustard and coriander seeds?
Mustard and coriander seeds add distinct flavors typical in bread and butter pickles but feel free to experiment by including or omitting them to suit your taste.
Can I use other types of cucumbers?
Small pickling cucumbers are preferred due to their texture and size. Larger cucumbers can be used but may require peeling and result in a softer pickle.
Is this Bread and Butter Jalapeño Pickles Recipe suitable for canning?
This recipe is designed for refrigerator pickling, which is quicker and safer for beginners. If you want to can, it’s important to follow a tested canning recipe because preserving safety differs from refrigerator pickles.
Final Thoughts
This Bread and Butter Jalapeño Pickles Recipe is an absolute joy to make and eat. From the exciting heat of jalapeños to the classic sweet tang of bread and butter pickles, it’s a wonderful addition to your homemade pickle repertoire. I can’t wait for you to try it and see how this humble jar transforms your snacking and meals with vibrant flavor.
Print
Bread and Butter Jalapeño Pickles Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This recipe for Bread and Butter Jalapeño Pickles offers a sweet and tangy twist on classic pickles with the addition of spicy fresh jalapeños. Perfect for adding a flavorful kick to sandwiches, burgers, or snacks, these quick refrigerator pickles combine sliced cucumbers, jalapeños, and onions in a vinegar-based brine infused with mustard and coriander seeds.
Ingredients
Vegetables
- 4 cups sliced cucumbers (small pickling cucumbers)
- 2 cups sliced fresh jalapeños (rings, wear gloves)
- 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 the ingredients: Wash the cucumbers and jalapeños thoroughly. Slice the jalapeños carefully into rings while wearing gloves to protect your skin, and slice the cucumbers into spears or rounds as preferred.
- Make the brine: In a medium saucepan over medium heat, combine white vinegar, granulated sugar, kosher salt, mustard seeds, and coriander seeds. Stir the mixture until the sugar dissolves completely and the brine begins to simmer gently.
- Pack the jars: Tightly pack sterilized jars with the sliced cucumbers, jalapeños, and thinly sliced sweet onion, layering them evenly.
- Pour the brine: Carefully pour the hot brine over the packed vegetables in the jars, ensuring they are fully submerged. Leave about half an inch of headspace at the top of each jar for expansion.
- Seal and cool: Seal the jars immediately while the brine is hot. Allow the jars to cool to room temperature and let them sit undisturbed for 30 minutes.
- Refrigerate and marinate: Transfer the sealed jars to the refrigerator. Let the pickles marinate for at least 24 hours to develop their full flavor before serving.
Notes
- Wearing gloves while slicing jalapeños prevents skin irritation from capsaicin.
- The pickles will keep well in the refrigerator for up to 2 weeks.
- Adjust the amount of jalapeños to control the spiciness level according to your preference.
- Ensure jars are properly sterilized to prolong shelf life and safety.
- For a less sweet version, reduce sugar by 1/4 cup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pickling
- Method: Stovetop
- Cuisine: American
