Key Takeaways
- Complete recipe with step-by-step instructions
- Nutritional information included
- Tips for best results
- Storage and reheating guidelines
Published: September 10, 2025 |
Last Updated: September 10, 2025 |
Prep Time: See recipe below
Quick Recipe Overview
Prep: 30 min
Cook: 45 min
Serves: 8
Difficulty: Easy
Bread butter jalapeño pickles have completely changed my sandwich game. I used to think pickles were just an afterthought, but these sweet and spicy little gems are a flavor explosion! My first bite of homemade bread and butter jalapeños was a revelation – that ideal balance of sweet tang with just enough heat. They’re so versatile, and the smell of the brine simmering on the stove is pure comfort to me now. Forget those store-bought jars; let’s make some exceptional bread and butter jalapeño pickles together!
Why You’ll Love This Bread Butter Jalapeno Pickles
These aren’t just any pickles; they’re a flavor adventure waiting to happen! Here’s why you’ll adore making and eating these:
- Impressive balance of sweet and tangy.
- Just the right amount of heat from the jalapeños.
- Perfectly crisp texture every time you bite into them.
- So versatile – elevate any sandwich or burger!
- They make for a fantastic homemade gift for foodie friends.
- These sweet and spicy jalapeño pickles are surprisingly easy to whip up.
- You control the spice level for your ideal sweet and spicy jalapeño pickles experience.
- They add a vibrant pop of flavor and color to your plate.
Ingredients for Bread Butter Jalapeno Pickles
Making your own homemade bread and butter jalapeños is simpler than you think, and here’s what you’ll need for this fantastic recipe. The fresh jalapeños and onions are key for that excellent crispness.
- 3-4 cups fresh jalapeños, sliced into rings – remember to remove seeds for less heat!
- 1 medium onion, thinly sliced – this adds a nice sweetness and depth.
- 1 cup white vinegar – provides a clean, sharp tang.
- 1 cup apple cider vinegar – adds a fruity note and mellows the acidity.
- 2 cups granulated sugar – essential for that classic sweet bread and butter pickle flavor.
- 1/4 cup brown sugar – this adds a richer, molasses-like sweetness.
- 2 tablespoons mustard seeds – they bring a subtle warmth and classic pickle spice.
- 1 tablespoon celery seeds – for that distinctive aromatic, earthy flavor.
- 1 teaspoon ground turmeric – gives them that beautiful golden hue.
- 2 tablespoons kosher salt – crucial for flavor and preservation.
- Ice – we’ll use this to keep our veggies super crisp.
How to Make Bread Butter Jalapeno Pickles
Ready to dive into making these remarkable sweet and spicy delights? This recipe for how to make bread and butter jalapeño pickles is straightforward and rewarding. You’ll be amazed at how easy it is to get that great flavor and crunch right in your own kitchen!
- Step 1: Start by prepping your star ingredients. Slice your 3-4 cups fresh jalapeños into beautiful rings, and thinly slice your 1 medium onion. Place all these sliced veggies into a large bowl. Cover them completely with ice and water. Let them soak for a full hour. This step is crucial for achieving that signature crispness in your pickles.
- Step 2: While your jalapeños and onions are getting their ice bath, it’s time to make the flavorful brine. In a saucepan, combine the 1 cup white vinegar, 1 cup apple cider vinegar, 2 cups granulated sugar, and 1/4 cup brown sugar. Add the 2 tablespoons mustard seeds, 1 tablespoon celery seeds, 1 teaspoon ground turmeric, and 2 tablespoons kosher salt.
- Step 3: Place the saucepan over medium-high heat. Stir the mixture constantly until the sugars and salt are completely dissolved. Bring the brine to a rolling boil, letting it bubble for about a minute to allow the spices to really bloom and release their aromas. The smell is astonishing!
- Step 4: Once the hour is up for your veggies, drain all the ice water from the bowl. Give them a quick rinse.
- Step 5: Now, carefully pack your drained jalapeño rings and onion slices into clean jars. I love using pint-sized jars for these, and this recipe usually fills about 3-4 cups worth.
- Step 6: Gently pour the hot brine over the jalapeños and onions in the jars. Make sure the vegetables are completely submerged in the liquid. This is how how to make bread and butter jalapeño pickles ensures they are properly preserved and flavored.
- Step 7: Let the jars cool down on your counter until they reach room temperature.
- Step 8: Once cooled, seal the jars tightly and transfer them to the refrigerator.
- Step 9: For the absolute best flavor development, let these pickles chill in the fridge for at least 24 hours before you dig in. This waiting period is key to unlocking that optimal sweet and spicy taste.
Pro Tips for the Best Bread Butter Jalapeno Pickles
Want to elevate your pickle game? These tips will help you achieve the most delicious results with your homemade bread and butter jalapeños.
- Using ice water for soaking is non-negotiable for that satisfying crunch.
- Don’t skip the resting period; it’s crucial for the flavors to meld beautifully.
- Taste your brine before adding it to the jars to ensure the sweetness and spice are just right for you.
- For a genuinely one-of-a-kind flavor, consider adding a few slices of bell pepper to the jar along with the jalapeños and onions.
What’s the secret to just right Bread Butter Jalapeno Pickles?
The secret to achieving the best bread and butter jalapeño pickles lies in that initial ice bath for the vegetables. It ensures they stay wonderfully crisp even after being submerged in the hot brine. This technique really makes a difference! For more on preserving food, check out these food preservation tips.
Can I make Bread Butter Jalapeno Pickles ahead of time?
Completely! These pickles are designed for advance preparation. You can make them up to two weeks before you plan to serve them. Just keep them sealed in the refrigerator, and the flavors will deepen even further.
How do I avoid common mistakes with Bread Butter Jalapeno Pickles?
A common pitfall is mushy pickles; prevent this by ensuring your initial ice soak is thorough. Also, make sure to remove seeds and membranes from the jalapeños if you prefer a milder taste, as that’s where most of the heat resides. You can find more tips for successful pickling here.
Best Ways to Serve Bread Butter Jalapeno Pickles
These pickles are incredibly versatile and quickly become a favorite condiment. Their sweet, tangy, and spicy profile makes them the ideal addition to so many dishes. I love to pile them high on my favorite juicy burgers or tuck them into a hearty pulled pork sandwich for a burst of flavor. They also add a fantastic contrast to rich, creamy dishes like macaroni and cheese. For a real treat, try them alongside grilled chicken or a simple cheese board; these bread and butter pickles with a kick really do elevate everything they touch!
Nutrition Facts for Bread Butter Jalapeno Pickles
When you whip up these delicious bread butter jalapeño pickles, you’re adding a burst of flavor without a lot of added calories or fat. They’re a wonderfully light way to enhance your meals. Here’s a breakdown of what you can expect per serving, typically about two tablespoons:
- Calories: 40
- Fat: 0g
- Saturated Fat: 0g
- Protein: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Sugar: 9g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used and precise serving sizes. For more information on nutrition, you can consult resources like the USDA’s guide to nutrition labels.
How to Store and Reheat Bread Butter Jalapeno Pickles
Once your delicious bread butter jalapeño pickles have cooled completely, it’s time to get them ready for the fridge. Proper storage is key to enjoying these for weeks to come. I always use clean, airtight jars for this – mason jars are excellent. Make sure the pickles are fully submerged in their brine before sealing. These refrigerator pickles will stay wonderfully fresh and flavorful in your fridge for up to 2 months. While these are best served cold, if you find yourself wanting to warm them up for a specific dish, you can gently heat them in a small saucepan over low heat for just a few minutes. Remember, when following bread and butter pickled jalapeño recipes for storage, cleanliness is paramount to prevent spoilage and maintain that pleasing crunch. Learn more about proper food storage techniques.
Frequently Asked Questions About Bread Butter Jalapeno Pickles
What are bread and butter jalapeño pickles?
These are a pleasant variation of the classic bread and butter pickles, infused with the zesty kick of jalapeño peppers. They offer a original sweet, tangy, and spicy flavor profile that’s great for adding a little something extra to your meals. They are a type of refrigerator pickle, meaning they are stored chilled and don’t require canning.
Can I adjust the spice level of this jalapeño bread and butter pickle recipe?
Definitely! The beauty of making your own jalapeño bread and butter pickle recipe is customization. For a milder pickle, merely remove the seeds and white membranes from the jalapeños before slicing. If you want them even spicier, leave some seeds in, or even add a pinch of red pepper flakes to the brine! Explore other spicy recipes here.
How long do these homemade bread and butter jalapeños last in the fridge?
When stored properly in airtight jars in the refrigerator, these homemade delights will stay fresh and flavorful for about 2 months. Always use clean utensils when removing pickles from the jar to maintain their quality and prevent contamination.
What’s the best way to use these bread and butter pickled jalapeños?
They are fantastic on burgers, sandwiches, and hot dogs. I also love adding them to tuna salad or potato salad for a surprising pop of flavor. They’re also a great accompaniment to cheese boards or charcuterie platters! Discover more sandwich ideas.
Variations of Bread Butter Jalapeno Pickles You Can Try
Once you’ve mastered the basic recipe, you can have tons of fun experimenting with different flavors and methods. These variations offer exciting twists on the classic, ensuring there’s a optimal pickle for every palate.
- Spicy Sweet Pickles with Jalapeño Twist: For an even more intense flavor, try adding a few slices of red bell pepper or a pinch of red pepper flakes to the brine. This boosts the visual appeal and adds another layer of heat. These spicy sweet pickles with jalapeño are a real showstopper.
- Low-Sugar Version: If you prefer a less sweet profile, reduce the granulated and brown sugar by half a cup each. The natural sweetness of the jalapeños and onions will still shine through, giving you a delicious, slightly tarter pickle.
- Garlic-Infused Bread and Butter Pickles: Add a few cloves of smashed garlic to the brine mixture as it heats. This imparts a lovely subtle garlic flavor that complements the sweet and spicy notes beautifully.
- Quick Refrigerator Pickles: While this recipe is already a refrigerator pickle, for an even quicker fix, you can reduce the soaking time to 30 minutes. The flavor won’t be as developed, but they’ll still be delicious and ready to eat sooner! These sweet jalapeño bread and butter pickles are incredibly adaptable. Try these quick pickle recipes.
Bread Butter Jalapeno Pickles: 3 Secrets
- Total Time: 1 hour 30 minutes (plus 24 hours chilling)
- Yield: Approximately 3–4 cups (2 pint-sized jars) 1x
- Diet: Vegetarian
Description
Bread and Butter Jalapeño Pickles offer a sweet, tangy, and subtly spicy flavor profile, perfect for sandwiches, burgers, or snacking. This refrigerator pickle recipe is easy to make and stores well.
Ingredients
- 3–4 cups fresh jalapeños, sliced into rings
- 1 medium onion, thinly sliced
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 cups granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon ground turmeric
- 2 tablespoons kosher salt
- Ice
Instructions
- Slice the jalapeños and onion. Place them in a large bowl and cover with ice. Let sit for 1 hour to ensure crispness.
- While the vegetables soak, combine white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, and kosher salt in a saucepan.
- Bring the mixture to a boil, stirring to dissolve the sugars and bloom the spices.
- Drain the ice from the soaked jalapeños and onions.
- Pack the jalapeños and onions into clean jars.
- Pour the hot brine over the jalapeños and onions, ensuring they are fully submerged.
- Allow the jars to cool to room temperature.
- Seal the jars and refrigerate.
- Allow pickles to sit in the refrigerator for at least 24 hours before serving for best flavor development.
Notes
- These pickles are refrigerator-style and should be stored in sealed jars in the fridge.
- They can be kept chilled for up to 2 months.
- Use clean utensils when removing pickles from the jar to maintain longevity.
- For a milder pickle, remove some or all of the seeds from the jalapeños before slicing.
- Adjust sweetness by reducing the sugar content if desired.
- Consider adding other vegetables like carrots or bell peppers for variety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pickles
- Method: Refrigerator Pickles
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 9g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
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About the Author
Jannet Lisa is a certified culinary professional with over 10 years of experience in recipe development and food styling. She has worked with major food brands and her recipes have been featured in various culinary publications.
500+ Recipes Created Culinary Arts Graduate Recipe Tested & Verified
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