Bread and Butter Jalapeño Pickles bring the perfect balance of sweet, tangy, and spicy to any dish. They’re an irresistible twist on the classic bread and butter pickles, substituting traditional cucumbers with bold, flavorful jalapeños. Whether I’m layering them on a sandwich, serving them with barbecue, or just snacking straight from the jar, these pickles never fail to impress. Bread and Butter Jalapeño Pickles

Why You’ll Love This Recipe

I love how this recipe transforms humble jalapeños into a complex, mouthwatering treat. The sweetness balances the heat beautifully, and the pickling process mellows the peppers slightly while keeping their signature kick. It’s also incredibly easy to make, requiring just a few pantry staples and fresh jalapeños. Plus, the pickles store well, making them perfect for gifting or enjoying over several weeks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh jalapeño peppers, thinly sliced
Yellow onion, thinly sliced
Granulated sugar
Apple cider vinegar
White vinegar
Mustard seeds
Celery seeds
Turmeric
Kosher salt

directions

I start by slicing the jalapeños and onions into thin rounds and setting them aside.
In a saucepan, I combine both vinegars, sugar, mustard seeds, celery seeds, turmeric, and salt.
I bring the mixture to a boil, then reduce the heat and let it simmer until the sugar fully dissolves.
Once the brine is ready, I pack the sliced jalapeños and onions into sterilized jars.
I carefully pour the hot brine over the vegetables, ensuring everything is submerged.
I let the jars cool to room temperature, then seal and refrigerate them.
I wait at least 24 hours before tasting, but the flavor gets even better after a few days.

Servings and timing

This recipe makes about 3–4 cups of pickles and takes around 30 minutes of prep and cook time. The pickles are best after resting for at least 24 hours in the fridge and can be enjoyed for up to 1–2 months.

Variations

I sometimes add a few slices of garlic to the jars for an aromatic touch. For extra sweetness, I increase the sugar slightly. If I want more heat, I leave some jalapeño seeds in or add a pinch of red pepper flakes. Swapping out part of the apple cider vinegar for rice vinegar gives the brine a slightly different depth I also enjoy.

storage/reheating

I always store these pickles in airtight glass jars in the refrigerator. They stay crisp and flavorful for up to 2 months. There’s no need to reheat, as they’re meant to be enjoyed cold or at room temperature.

FAQs

How spicy are these pickles?

They have a nice kick, but the sweetness and vinegar balance the heat well. I can adjust the spice level by removing or keeping the jalapeño seeds.

Can I use a different type of pepper?

Yes, I’ve tried using banana peppers and Fresno chiles with great results. The texture and flavor will vary slightly, but the brine works well for many pepper types.

Do I need to sterilize the jars?

For refrigerator pickles, a thorough washing with hot soapy water works fine, but I always sterilize jars if I’m planning to keep them longer.

Can I make these sugar-free?

Yes, but the classic flavor comes from the sweet and spicy contrast. I can substitute the sugar with a sugar alternative like erythritol, though the taste might be slightly different.

How long do I have to wait before eating them?

I find they taste best after 48 hours, but they’re ready to enjoy after 24. The flavors continue to deepen the longer they sit.

Conclusion

Bread and Butter Jalapeño Pickles are my go-to for adding a punch of flavor to nearly any meal. The combination of heat, sweetness, and tang is addictive, and the easy process makes it something I come back to often. Whether it’s for snacking, garnishing, or gifting, this recipe never fails to deliver a jar full of bold, bright, and delicious pickles.