Description
Bread and Butter Jalapeño Pickles are a sweet, tangy, and mildly spicy twist on the classic pickle, made with fresh jalapeños and onions in a flavorful vinegar-based brine.
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)
Instructions
- Slice the jalapeños and onion and place them in a large bowl. Cover with ice and let sit for 1 hour to help retain crispness.
- In a saucepan, combine white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, and salt. Bring to a boil to dissolve the sugars and activate the spices.
- Drain the ice from the jalapeños and onions, then pack them tightly into clean, sterilized jars.
- Carefully pour the hot brine over the vegetables in the jars, ensuring they are completely submerged.
- Allow the jars to cool to room temperature before sealing and refrigerating.
- Let the pickles sit for at least 24 hours before serving for the best flavor. Keep refrigerated for up to 2 months.
Notes
- Use gloves when slicing jalapeños to avoid skin irritation.
- For a milder pickle, remove the seeds and membranes from the jalapeños.
- Experiment with other peppers like banana or serrano for variety.
- These are refrigerator pickles and not shelf-stable unless canned properly.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 6g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
