Name: Bread and Butter Jalapeño Pickles
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 pound fresh jalapeños, sliced into rings; 1 medium onion, thinly sliced; 1 cup white vinegar; 1 cup apple cider vinegar; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 tablespoon mustard seeds; 1 tablespoon celery seeds; 1/2 teaspoon ground turmeric; 1 tablespoon kosher salt; Ice (enough to cover vegetables while soaking)

Bread and Butter Jalapeño Pickles are a tangy, sweet, and slightly spicy twist on the classic bread and butter pickle recipe. With the crunchy bite of jalapeños and a perfectly balanced brine, I love making a jar of these to keep on hand for sandwiches, burgers, or even just snacking straight from the jar. Bread and Butter Jalapeño Pickles

Why You’ll Love This Recipe

I like how this recipe blends the nostalgic sweetness of bread and butter pickles with a subtle heat from fresh jalapeños. It’s perfect for anyone who enjoys bold flavors without overwhelming spice. Plus, these pickles are refrigerator-friendly, so I don’t have to go through the full canning process. They’re quick to prepare, store well, and add a pop of flavor to almost anything I pair them with.

ingredients

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

Fresh jalapeños, sliced into rings
Onion, thinly sliced
White vinegar
Apple cider vinegar
Granulated sugar
Brown sugar
Mustard seeds
Celery seeds
Ground turmeric
Kosher salt
Ice (for soaking)

directions

I start by slicing the jalapeños and onion and placing them in a large bowl. Then I cover them with ice and let them sit for about 1 hour to keep them crisp.
While the veggies soak, I prepare the brine by combining the vinegars, sugars, and spices in a saucepan. I bring the mixture to a boil to dissolve the sugars and bloom the spices.
After draining the ice from the jalapeños and onions, I pack them into clean jars.
I pour the hot brine over the jalapeños and onions, making sure they’re fully submerged.
Once they cool to room temperature, I seal the jars and refrigerate them. They’re best after sitting for at least 24 hours to allow the flavors to develop.

Servings and timing

This recipe makes about 3 to 4 cups of pickles, which is roughly 2 pint-sized jars. Prep time takes around 20 minutes, with an additional hour for soaking and about 10 minutes for cooking the brine. I usually let them sit in the fridge for at least a day before enjoying them, but they can be kept chilled for up to 2 months.

Variations

Sometimes I swap out some of the jalapeños with banana peppers or serrano peppers for a slightly different flavor and spice level. If I want a stronger kick, I add crushed red pepper flakes to the brine. For a less sweet version, I reduce the sugar by half and increase the vinegar slightly. I’ve even tried adding thin slices of carrots or green bell peppers for added texture and color.

storage/reheating

These pickles are refrigerator-style, so I always keep them in sealed jars in the fridge. They stay crisp and flavorful for up to 2 months. I never reheat them since they’re meant to be enjoyed cold or at room temperature. Just make sure to use clean utensils when taking them out to help them last longer.

FAQs

How spicy are bread and butter jalapeño pickles?

They have a gentle heat, thanks to the jalapeños, but the sweetness of the brine balances it out nicely. I find them to be mild enough for most people.

Can I can these pickles for long-term storage?

Yes, but I usually make them as refrigerator pickles. If I want to can them, I follow proper water bath canning procedures to ensure safety and shelf-stability.

Do I need to remove the seeds from the jalapeños?

I don’t usually remove them, since the seeds contribute to the heat. But if I want them milder, I take out some or all of the seeds before slicing.

Can I use different types of vinegar?

Yes, I’ve used all white vinegar or all apple cider vinegar, depending on what I have. Apple cider vinegar adds a bit more depth and fruitiness.

What can I eat these pickles with?

I love them on burgers, sandwiches, tacos, or even chopped up in potato salad or coleslaw. They also make a great snack on their own.

Conclusion

Bread and Butter Jalapeño Pickles are a delicious balance of sweet, tangy, and spicy. I find them incredibly versatile and easy to make, especially for someone who loves bold homemade flavors without a lot of fuss. Whether I’m topping a sandwich or grabbing a quick snack, these pickles always hit the spot.