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
Scale
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.
