There is something utterly delightful about the zingy combination of heat, sweetness, and tang in the Bread and Butter Jalapeño Pickles Recipe. This vibrant pickle blend perfectly balances the crispness of fresh cucumbers with the bold kick of jalapeños and the mellow sweetness of onions, all soaked in a flavorful brine that sings with mustard and coriander seeds. Whether you’re craving a spicy snack or a unique condiment to jazz up your sandwiches and burgers, these pickles are sure to become a beloved staple in your kitchen. They’re quick to make, incredibly tasty, and bring that perfect mix of bread and butter style sweetness with just the right jalapeño punch.
Ingredients You’ll Need
Gathering fresh, simple ingredients is what makes this Bread and Butter Jalapeño Pickles Recipe shine. Each component plays a crucial role in building the perfect balance of spicy, sweet, and tangy flavors while giving the pickles a delightful crunch and vibrant color.
- 4 cups sliced cucumbers (small pickling cucumbers): Crisp and refreshing, they provide the essential crunchy base for the pickles.
- 2 cups sliced fresh jalapeños: For that fiery kick, be sure to wear gloves while slicing to protect your skin.
- 1 large sweet onion, thinly sliced: Adds a mellow sweetness and beautiful texture contrast.
- 1 cup white vinegar: The acidic backbone that preserves and brings brightness to the pickles.
- 1 cup granulated sugar: Sweetens and balances the heat from the jalapeños perfectly.
- 1 tablespoon kosher salt: Enhances all the flavors and aids in the pickling process.
- 1 teaspoon mustard seeds: Adds subtle spice and a hint of warmth.
- 1 teaspoon coriander seeds: Brings a citrusy, slightly nutty aroma that uplifts the overall flavor.
How to Make Bread and Butter Jalapeño Pickles Recipe
Step 1: Prepare Your Ingredients
Start by thoroughly washing your cucumbers and jalapeños to ensure they’re clean and ready to go. Wearing gloves, slice the jalapeños into thin rings so you capture that spicy essence without overwhelming the palate. Slice the cucumbers into either spears or slices depending on your texture preference. Thinly slice the sweet onion to layer in a gentle sweetness alongside the veggies.
Step 2: Create the Pickling Brine
On medium heat, combine the white vinegar, granulated sugar, kosher salt, mustard seeds, and coriander seeds in a saucepan. Stir continuously until the sugar dissolves completely and the mixture comes to a gentle simmer. This fragrant, bubbling brine is going to be the heart and soul of your pickles, marrying all the flavors together perfectly.
Step 3: Pack the Jars
Now, take clean, sterilized jars and pack them tightly with the sliced cucumbers, jalapeños, and onions. There’s a beautiful satisfaction in layering these colorful veggies carefully so that each bite captures the full flavor spectrum you’re building.
Step 4: Pour the Hot Brine Over the Vegetables
Carefully pour the steaming brine over the packed jars, making sure all the veggies are completely submerged. Leave about half an inch of space at the top of each jar to allow for expansion. The heat of the brine starts the pickling process immediately, infusing the vegetables with that signature tang and spice.
Step 5: Seal and Let Sit
Seal the jars while the brine is still hot to lock in freshness. Let the jars rest at room temperature for about 30 minutes. This brief pause lets the flavors meld and ensures a good seal so your pickles stay fresh for longer.
Step 6: Refrigerate and Marinate
Pop the jars into the refrigerator and let them marinate for at least 24 hours before you dig in. This wait is well worth it because it allows the cucumbers and jalapeños to soak up all the vibrant flavors, turning into those irresistible bread and butter pickles we all crave.
How to Serve Bread and Butter Jalapeño Pickles Recipe
Garnishes
For a simple yet eye-catching presentation, try garnishing these pickles with a few fresh dill sprigs or a light sprinkle of crushed red pepper flakes to amp up the heat visually and flavor-wise. The contrast of fresh herbs alongside the glossy pickles makes for a stunning appetizer on any board.
Side Dishes
These pickles are a fantastic sidekick to rich, savory dishes such as creamy potato salad, smoky barbecue ribs, or even a dollop of a fresh, herbaceous chicken salad. Their acidity and sweetness cut through heavier foods, refreshing your palate bite after bite.
Creative Ways to Present
Beyond traditional jar-to-plate service, why not chop these pickles finely and mix them into a tangy relish for burgers and hot dogs? Or serve them alongside a cheese platter to add a spicy punch to mellow, creamy cheeses. They also work wonderfully diced up into a vibrant salsa or atop tacos for a sweet-spicy crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Bread and Butter Jalapeño Pickles should be refrigerated in airtight jars or containers. Because they are quick pickles, they taste best within 2 to 3 weeks. Always use clean utensils to avoid contamination and preserve their lively flavor and crunch.
Freezing
Freezing is not recommended for this Bread and Butter Jalapeño Pickles Recipe since the texture of cucumbers and onions tends to become mushy upon thawing, which can diminish the delightful crunch that makes these pickles so enjoyable.
Reheating
These pickles are best served cold or at room temperature to maintain their crisp texture and refreshing flavor. If you prefer them slightly warmed, give them a quick toss in a skillet for a few minutes, but reheating is generally unnecessary and not typical for this type of pickle.
FAQs
How spicy are Bread and Butter Jalapeño Pickles?
They have a moderate level of heat, thanks to the fresh jalapeños. The sugar and vinegar balance the spice, so the pickles have a pleasant kick without being overwhelming.
Can I use other types of peppers instead of jalapeños?
Absolutely! You can experiment with serranos for more heat or milder peppers for less. Just remember the flavor profile will shift depending on the pepper’s heat and sweetness.
How long do the pickles last in the fridge?
Stored properly in airtight containers, these pickles will stay fresh and tasty for about 2 to 3 weeks in the refrigerator, giving you plenty of time to enjoy every spicy, sweet bite.
Do I need to sterilize the jars?
While not absolutely required for quick pickles, sterilizing jars helps prolong shelf life and maintain the best quality by reducing the risk of spoilage. It’s a good habit to ensure freshness.
Can I make this recipe vegan and gluten-free?
Yes! This Bread and Butter Jalapeño Pickles Recipe is naturally vegan and gluten-free, perfect for a wide range of dietary preferences without any modifications needed.
Final Thoughts
There is just something so incredibly satisfying about making and enjoying homemade Bread and Butter Jalapeño Pickles Recipe. They bring together the perfect harmony of sweet, spicy, and tangy flavors with a satisfying crunch that brightens up any meal. Whether you’re adding them to sandwiches, burgers, or simply snacking straight from the jar, they quickly become a crowd favorite. So, grab your cucumbers and jalapeños, get ready to pickle, and savor every delicious bite of this vibrant recipe!
Print
Bread and Butter Jalapeño Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 24 hours marinating time)
- Yield: 8 jars, approximately 8 servings
- Category: Pickles & Preserves
- Method: Stovetop
- Cuisine: American
Description
This recipe for Bread and Butter Jalapeño Pickles offers a delightful balance of sweet, tangy, and spicy flavors. Crisp cucumbers and fresh jalapeños are soaked in a sweet vinegar brine with mustard and coriander seeds, creating a perfect condiment or snack that’s easy to prepare and deliciously addictive.
Ingredients
Vegetables
- 4 cups sliced cucumbers (small pickling cucumbers)
- 2 cups sliced fresh jalapeños
- 1 large sweet onion, thinly sliced
Brine
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
Instructions
- Prepare Ingredients: Wash the cucumbers and jalapeños thoroughly. Wearing gloves, slice the jalapeños into rings and slice the cucumbers into spears or rounds as preferred.
- Make Brine: In a medium saucepan over medium heat, combine the vinegar, sugar, kosher salt, mustard seeds, and coriander seeds. Stir the mixture gently until the sugar completely dissolves and the brine begins to simmer.
- Pack Jars: Tightly pack the sliced cucumbers, jalapeños, and thinly sliced onions into clean sterilized jars, layering them evenly.
- Pour Brine: Carefully pour the hot vinegar brine over the packed vegetables until they are fully submerged. Leave about half an inch of headspace at the top of each jar.
- Seal and Cool: Seal the jars while the brine is still hot. Let the jars sit at room temperature for about 30 minutes to cool and settle.
- Marinate: Transfer the sealed jars to the refrigerator and allow the pickles to marinate for at least 24 hours before serving to develop their full flavor.
Notes
- Use gloves when slicing jalapeños to avoid irritation from the capsaicin.
- You can adjust sugar amounts to taste for a sweeter or less sweet pickle.
- Ensure jars are properly sterilized to maximize shelf life.
- Pickles can be stored refrigerated for up to 3 weeks.
- For milder heat, remove jalapeño seeds before slicing.
