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There’s something deeply satisfying about biting into a crisp, golden jalapeño pickle with just the right balance of sweetness, spice, and vinegar tang — and these Bread and Butter Jalapeño Pickles deliver exactly that!
Inspired by classic bread-and-butter pickles, this version uses fresh jalapeños instead of cucumbers for a bold twist on a Southern favorite. The result? Zesty, slightly spicy pickled peppers that bring flavor to every bite — whether stacked on a sandwich, tossed into tacos, or enjoyed straight from the jar.
Let’s dive into how to make these sweet-hot little gems!
🧄 Why You’ll Love These Jalapeño Pickles
Perfect sweet & heat balance : Mildly sugary with a spicy kick.
Great for sandwiches : A must-have for pulled pork, grilled cheese, or burgers.
No canning required : Quick refrigerator pickles — ready in just a few hours.
Colorful & crunchy : Bright green jalapeños keep their texture beautifully.
Easy pantry ingredients : Just vinegar, sugar, spices, and fresh peppers.
🧾 Ingredients (Makes 2–3 Pint Jars)
For the jalapeños:
8–10 fresh jalapeño peppers , sliced into rounds (about 2 cups)
½ cup thinly sliced red onion or white onion
For the brine:
¾ cup white vinegar
¾ cup water
¾ cup granulated sugar (or honey for a natural twist)
1 tsp mustard seeds
½ tsp turmeric (for color and anti-inflammatory boost)
¼ tsp celery seed (optional for depth of flavor)
1 clove garlic , smashed or minced
Pinch of ground cinnamon or allspice (classic in some Southern recipes)
🔪 Equipment Needed
Sharp knife or mandoline
Cutting board
Medium saucepan
Measuring tools
Mason jars or airtight containers
Spoon or ladle
Funnel (optional)
Towel or tongs for handling hot jars
👩🍳 Step-by-Step Instructions
Step 1: Prep the Jalapeños
Wash and dry the jalapeños.
Using a sharp knife or mandoline:
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