On one quiet morning last summer, I walked out to the garden to find my jalapeño plants showing off. Dozens of peppers in every shade from emerald to deep green glistened in the sun. I had planned for a few spicy salsas and maybe a popper or two, but Mother Nature had other plans—abundance.
As someone who learned preservation at my grandmother’s elbow, I’ve always believed a good harvest shouldn’t go to waste. So, I dusted off my favorite old pickling jar, one that’s seen more summers than some of my grandkids, and decided to turn those peppers into something special.
I didn’t want just heat. I wanted balance—a little sweet, a little tangy, a hint of warmth. That’s when I remembered a bread and butter pickle recipe my aunt used to make, but with cucumbers. I thought, why not jalapeños? After a few tweaks and a test jar (which didn’t even last three days in the fridge), this version became a staple in our kitchen. These pickles are just the right amount of fiery and sweet, perfect for burgers, sandwiches, or even straight from the jar with a fork (no judgment here).
Now, every time I make them, I hear the gentle clink of glass jars cooling on the counter and feel connected to generations past. Preserving food is preserving memory—and flavor. So grab a few jars, sharpen your knife, and let’s do some delicious remembering together.
Short Description
Sweet, tangy, and just the right amount of spicy, these Bread and Butter Jalapeño Pickles are a bold twist on a classic. Easy to make, packed with flavor, and perfect for adding a little zip to any meal.
Key Ingredients
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 cup granulated sugar
- 5–6 fresh jalapeños, sliced (remove seeds for less heat)
- 1 medium onion, thinly sliced
- 1 tsp mustard seeds
- 1 tsp celery seeds
- 1 tsp turmeric
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ cup water
Tools Needed
- Sharp knife or mandoline
- Clean, sterilized mason jar (16–20 oz)
- Medium saucepan
- Measuring spoons & cups
- Funnel (optional, but helpful)
Cooking Instructions
Step 1: Prepare the Vegetables
Slice jalapeños into rings (remove seeds for milder heat) and thinly slice the onion. Pack them into a clean, sterilized jar, leaving about ½ inch at the top.
Step 2: Make the Brine
In a medium saucepan, combine apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, turmeric, salt, pepper, garlic powder, and water. Stir well and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 5 minutes, stirring occasionally to ensure the sugar dissolves.
Step 3: Pour Over the Vegetables
Carefully pour the hot brine over the jalapeños and onions, ensuring they are fully submerged. Tap the jar gently to release air bubbles and add more brine if needed, leaving about ¼ inch of headspace.
Step 4: Cool and Seal
Let the jar cool to room temperature, uncovered. Once cooled, seal tightly with a lid and refrigerate.
Step 5: Serve and Enjoy
Let the pickles sit at least 24 hours before tasting. They get better with time and will last in the fridge for up to 2–3 weeks.
Why You’ll Love This Recipe
Sweet + Spicy Balance: A delicious contrast of sugar and heat.
No Canning Needed: Just pour, chill, and enjoy—no fancy equipment required.
Versatile Use: Great on burgers, tacos, sandwiches, or cheese boards.
Health-Conscious Friendly: Naturally gluten-free and lower in sodium than store-bought.
Quick Prep: Done in under 20 minutes (plus cooling and chilling).
Mistakes to Avoid & Solutions
Mistake: Using unripe or soft jalapeños
Solution: Choose firm, glossy peppers with no wrinkles. These hold their texture better when pickled.
Mistake: Pouring cold brine over vegetables
Solution: Make sure the brine is piping hot to help infuse the flavors quickly and safely.
Mistake: Overfilling the jar
Solution: Leave at least ¼ inch of space at the top to allow for proper sealing and expansion.
Mistake: Not removing air bubbles
Solution: Tap the jar or use a clean spoon to gently release trapped air before sealing.
Mistake: Opening too soon
Solution: Let them rest at least 24 hours so the flavors have time to develop.
Serving and Pairing Suggestions
These pickles shine in casual and elevated meals alike:
Serve them on top of burgers or pulled pork sandwiches for an extra layer of flavor.
Add a few rings to a charcuterie or snack board with cheeses, nuts, and crackers.
Toss them into potato salad or coleslaw for a punchy twist.
Use them as a garnish for Bloody Marys or spicy margaritas.
Slice and layer into grilled cheese or quesadillas for tangy heat.
Storage and Reheating Tips
Refrigeration: Store sealed in the refrigerator for up to 3 weeks.
Avoid freezing: The texture will suffer.
Always use clean utensils when scooping pickles from the jar to prevent contamination.
Reheating is not necessary—these are best served chilled or at room temperature.
If you notice cloudiness or off smells, discard the jar for safety.
FAQs
1. Can I use only one type of vinegar?
Yes, but using both apple cider and white vinegar balances sweetness and tang. If needed, substitute with one cup of either.
2. How spicy are these pickles?
With seeds, they pack medium heat. For a milder version, remove seeds before slicing.
3. Can I use honey instead of sugar?
Yes, use ¾ cup honey in place of sugar, but note the flavor will be slightly different and more floral.
4. Do I need to sterilize the jar?
Absolutely—clean jars prevent bacteria growth and ensure safe storage.
5. Can I double the recipe?
Yes! Just keep the same ratios and use multiple jars or one large container.
Tips & Tricks
Use gloves when slicing jalapeños to avoid skin irritation.
Add a pinch of red pepper flakes if you want an extra kick.
For crisper pickles, chill the sliced jalapeños in ice water before packing.
Label your jars with the date so you know when to enjoy them at peak flavor.
Want more color? Add a few slices of red bell pepper for visual flair.
Recipe Variations
Sweet Bell Pepper Version:
Swap jalapeños for 2 large sweet bell peppers (red, orange, or yellow), thinly sliced. Follow the same brine recipe. The result is colorful, crunchy, and mild—great for kids.
Spicy Garlic Pickles:
Add 2–3 fresh garlic cloves (smashed) to the jar before pouring in the brine. The garlic intensifies the flavor and adds a savory depth.
Cucumber & Jalapeño Mix:
Use half cucumbers (thinly sliced) and half jalapeños. A wonderful mix of cool and heat. Soak cucumbers in ice water for 20 minutes before pickling to keep them crisp.
Smoky Pickles:
Add ½ tsp smoked paprika to the brine for a deeper, smoky flavor. It’s especially good paired with grilled meats.
Final Thoughts
Every jar of these pickles reminds me of long afternoons in my aunt’s kitchen, where spicy smells filled the air and music played from the old radio in the corner. Making something with your hands that lasts beyond a meal feels grounding. It’s more than a recipe—it’s a moment captured in vinegar and spice.
Sharing these little jars with neighbors or slipping them into a family picnic basket brings a joy that’s hard to match. And honestly, there’s nothing quite like the reaction you’ll get when someone takes a bite and their eyes light up. That’s when you know you’ve made something worth keeping. So I hope this recipe brings flavor to your plate and a little warmth to your home. Happy pickling, friend.
Bread And Butter Jalapeño Pickles
Print ThisIngredients
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 cup granulated sugar
- 5–6 fresh jalapeños, sliced (remove seeds for less heat)
- 1 medium onion, thinly sliced
- 1 tsp mustard seeds
- 1 tsp celery seeds
- 1 tsp turmeric
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ cup water
Instructions
Step 1: Prepare the Vegetables
Slice jalapeños (remove seeds for less heat) and thinly slice the onion. Pack into a clean, sterilized jar, leaving ½ inch space at the top.
Step 2: Make the Brine
Combine vinegars, sugar, mustard seeds, celery seeds, turmeric, salt, pepper, garlic powder, and water in a saucepan. Bring to a boil, then simmer 5 minutes, stirring to dissolve sugar.
Step 3: Pour Over the Vegetables
Pour hot brine over the vegetables, fully submerging them. Tap the jar to release air bubbles and add brine if needed, leaving ¼ inch headspace.
Step 4: Cool and Seal
Cool jar to room temperature uncovered, then seal tightly and refrigerate.
Step 5: Serve and Enjoy
Refrigerate at least 24 hours before tasting. Pickles improve with time and keep up to 2–3 weeks.
