Description
A sweet and tangy twist on traditional pickles, these bread and butter jalapeño pickles are perfect for adding a flavorful kick to burgers, sandwiches, or cheese boards.
Ingredients
Scale
- 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
Instructions
- In a large bowl, combine sliced jalapeños and onions. Set aside.
- In a saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Once the brine is hot and well combined, pour it over the jalapeños and onions. Let sit for 10–15 minutes to slightly cool and soften the vegetables.
- Transfer the mixture into sterilized jars, making sure the jalapeños are fully submerged in brine.
- Seal the jars and refrigerate. Let them pickle for at least 24 hours for best flavor before serving.
Notes
- For milder pickles, remove the seeds from the jalapeños before slicing.
- Pickles will last up to 2 months in the refrigerator.
- Great on tacos, burgers, grilled cheese, or charcuterie boards.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 5g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: jalapeño pickles, bread and butter pickles, sweet pickled jalapeños, refrigerator pickles, spicy pickles