Here’s a tangy, sweet, and spicy twist on a classic: Bread and Butter Jalapeño Pickles! These quick pickles blend the signature sweet-sour flavor of bread and butter pickles with the heat of jalapeños — perfect on burgers, sandwiches, tacos, or as a bold snack.
🥒 Bread and Butter Jalapeño Pickles (Quick Refrigerator Style)
Ingredients (Makes about 2 pints):
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1 cup thinly sliced jalapeños (fresh, stemmed, seeds in or out depending on heat preference)
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1 cup thinly sliced cucumbers (kirby or English work well)
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½ small onion, thinly sliced
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1 tablespoon kosher salt
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Ice (for soaking)
🧴 Pickling Brine:
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1 cup white vinegar
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½ cup apple cider vinegar
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¾ cup granulated sugar
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½ teaspoon turmeric
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½ teaspoon celery seed
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½ teaspoon mustard seeds
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¼ teaspoon ground cloves (optional for warmth)
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Pinch of red pepper flakes (optional, for extra kick)
Instructions:
🔹 1. Prep the veggies:
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In a bowl, toss jalapeños, cucumbers, and onions with kosher salt.
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Cover with a handful of ice cubes and let sit for 1 hour to keep them crisp.
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Rinse well and drain thoroughly.
🔹 2. Make the brine:
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In a small saucepan, combine all brine ingredients.
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Bring to a boil, then simmer for 2–3 minutes until sugar is fully dissolved.
🔹 3. Pack the jars:
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Divide the drained vegetables between 2 clean pint jars.
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Carefully pour the hot brine over the veggies, making sure they’re fully submerged.
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Let cool to room temperature.
🔹 4. Chill:
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Cover and refrigerate for at least 24 hours before serving.
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Best after 2–3 days and keeps for up to 3 weeks in the fridge.
✅ Tips & Variations:
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For a milder batch, remove jalapeño seeds and membranes.
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Add sliced garlic cloves or fresh dill for extra depth.
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Great on BBQ sandwiches, charcuterie boards, or nachos!
Would you like a canning-safe version or one using only jalapeños (no cucumbers)?