Name: Bread and Butter Jalapeño Pickles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb fresh jalapeños, sliced into rings; 1 small onion, thinly sliced; 1 1/2 cups white vinegar; 1 cup granulated sugar; 1/2 cup apple cider vinegar; 1 tbsp mustard seeds; 1 tsp celery seeds; 1/2 tsp ground turmeric; 1/2 tsp kosher salt

If you’ve never tried Bread and Butter Jalapeño Pickles before, you are in for an unforgettable treat. These spicy-sweet little gems bring the perfect balance of heat, tang, and a sugary crunch to any plate. Think of them as your pickles… but with a bold personality! Whether you’re layering them into sandwiches, topping off burgers, or just sneaking them straight from the jar (guilty!), these pickles bring a whole lot of flavor and flair. Trust me, once you make them, you’ll never go back to store-bought.

Why You’ll Love Bread and Butter Jalapeño Pickles

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re spicing up taco night, making a gourmet charcuterie board, or prepping a batch of edible gifts, these pickles bring the wow factor every single time. Here’s why it’s a favorite:

Versatile:

From burgers to wraps to salads and cheese boards, these pickles add a punch of flavor to just about anything.

Budget-Friendly:

You only need a few pantry staples and some fresh jalapeños to make a big batch way more economical than store-bought!

Quick and Easy:

There’s no complicated canning process here. Just a simple stove-top brine and a little bit of patience.

Customizable:

Want more heat? Add extra jalapeños. Prefer it a bit more tangy? Dial down the sugar. You’ve got total control.

Crowd-Pleasing:

Even folks who usually skip the pickles will be asking where you got these. That sweet-heat combo is just irresistible.

Ingredients in Bread and Butter Jalapeño Pickles

This recipe keeps things classic but with a spicy twist. Here’s what brings it all together:

Jalapeño Peppers: Fresh, firm, and sliced into rings, these are the star of the show. The heat softens just enough during pickling to make them snack-worthy.
Onion: Thinly sliced onions add subtle sweetness and texture to the mix.
Vinegar: White vinegar gives that sharp, tangy backbone that makes pickles, well… pickled.
Sugar: A generous scoop brings the “bread and butter” sweetness that balances the heat.
Salt: Helps pull out moisture and enhance every flavor in the jar.
Mustard Seeds: These little seeds add a classic tangy zing and a subtle crunch.
Celery Seeds: Tiny but mighty, they give that distinctive bread-and-butter flavor.
Turmeric: Adds a hint of earthiness and that golden pickle glow.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Prep the Vegetables:

Start by washing and thinly slicing your jalapeños and onions. You can remove the seeds if you want to tame the heat a bit, but if you love spicy, leave them in!

Make the Brine:

In a saucepan over medium heat, combine the vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric. Stir everything together and bring it to a gentle boil. The goal is to dissolve the sugar and infuse the brine with flavor.

Add the Veggies:

Once the brine is boiling, toss in your sliced jalapeños and onions. Stir them around and let them simmer in the brine for just a couple of minutes they’ll start to soften and soak up all that goodness.

Pack and Chill:

Use a slotted spoon to transfer the jalapeños and onions into clean glass jars. Then, pour the hot brine over the top, covering the veggies completely. Let the jars cool to room temperature before sealing and popping them into the fridge.

Let Them Marinate:

As tempting as it is to dig in right away, give them at least 24 hours in the fridge to really let the flavors develop. They just get better the longer they sit!

Serve and Enjoy:

Once they’re ready, you can add them to anything that needs a kick of bold, sweet heat. Or enjoy them straight from the jar—no judgment here.

Nutrition Facts:

Servings: 8
Calories per serving: 35–45 (depends on sugar level and serving size)

Preparation Time
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes (plus chilling)

How to Serve Bread and Butter Jalapeño Pickles

These pickles are ridiculously good on just about anything. Try them on grilled cheese, burgers, sandwiches, tacos, or even chopped into tuna or egg salad. They’re also fabulous on a cheese board or served as a zesty side to smoky BBQ dishes.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Wear gloves when slicing jalapeños if you have sensitive skin.
Use a mandoline for perfectly even slices (and faster prep).
Double or triple the batch these pickles go fast!
Add garlic cloves or red pepper flakes for even more flavor depth.
Make them a gift! Pour into cute jars and add a label they’re perfect for foodies.

FAQ’s

Can I use a different type of vinegar?
Yes! Apple cider vinegar works beautifully and adds a bit more depth to the flavor.
How long do these pickles last in the fridge?
They’ll keep well in the fridge for up to 2 months if they last that long!
Can I use less sugar?
Absolutely. You can adjust the sugar to taste, but remember that the sweetness balances the heat.
Do I have to boil the brine?
Yes, boiling helps dissolve the sugar and infuses the spices for a more flavorful pickle.
Can I make these with other peppers?
Sure! Try banana peppers, serranos, or even a mix of peppers for variety.
Can I make these shelf-stable?
This recipe is intended for refrigerator pickles. For shelf-stable, you’ll need to use proper canning methods.
What if I don’t have celery seeds?
You can skip them or substitute with a pinch of dill seeds for a slightly different flavor.
How spicy are these pickles?
They have a nice kick, but the sweetness softens the burn. Removing seeds will tone down the heat even more.
Do I need to sterilize the jars?
Not for fridge pickles. Just make sure they’re very clean and dry before using.
Can I reuse the brine for another batch?
It’s not recommended, as the balance of flavors will change. Always start fresh for the best results.

Conclusion

Bread and Butter Jalapeño Pickles are the ultimate combo of sweet, spicy, and tangy all in one crunchy bite. Whether you’re new to pickling or already obsessed, this recipe is an easy way to level up your snack game, sandwich stack, or BBQ spread. With just a few ingredients and a little bit of magic, you’ll be reaching for these pickles every chance you get. So go ahead, make a batch you’re going to fall in love.