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Bread and Butter Jalapeño Pickles

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These Bread and Butter Jalapeño Pickles combine the classic sweet and tangy flavors of traditional bread and butter pickles with the bold, spicy kick of fresh jalapeños. Perfect for pickle lovers, they’re sweet, spicy, and irresistibly crunchy—an easy way to add a flavorful punch to your meals!

  • Total Time: 30 minutes
  • Yield: 4-6 servings

Ingredients

  • For approximately 4 pints of pickles:
  • 2 lbs fresh jalapeños, sliced into rounds
  • 1 large sweet onion, thinly sliced
  • 2 cups white vinegar (5% acidity)
  • 1 ½ cups granulated sugar
  • 1 tablespoon mustard seeds
  • 1 tablespoon celery seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cloves (optional)
  • 1 tablespoon kosher salt
  • ½ teaspoon red pepper flakes (optional, for extra heat)

Instructions

  1. Sterilize the Jars: Wash the jars, lids, and rings in hot, soapy water. Sterilize the jars by boiling them for 10 minutes or running them through a hot dishwasher cycle. Keep the lids and rings warm in simmering water.
  2. Prepare the Jalapeños and Onions: Put on gloves to avoid irritation. Slice the jalapeños into even rounds and the sweet onion into thin half-moons.
  3. Make the Brine: In a non-reactive saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, ground cloves (if using), kosher salt, and red pepper flakes (if using). Heat the mixture gently while stirring until the sugar dissolves and the brine just comes to a boil. Remove from heat.
  4. Pack the Jars: Pack the sliced jalapeños and onions tightly into the sterilized jars, leaving enough room for the brine to cover the vegetables.
  5. Add the Brine: Use a ladle and funnel to pour the hot brine into the jars, covering the vegetables and leaving ½ inch of headspace at the top of the jar.
  6. Seal the Jars: Wipe the rims of the jars clean to ensure a good seal. Place the lids on and secure with rings until they are fingertip-tight.
  7. Process the Jars (Optional for Long-Term Storage): For shelf-stable pickles, process the jars in a boiling water bath for 10 minutes. After processing, let the jars cool undisturbed for 12-24 hours. Check to ensure the lids have sealed by pressing in the center—if it doesn’t pop back, the jar is sealed.
  8. Cure and Store: Allow the pickles to cure for at least two weeks for full flavor development. Store unopened jars in a cool, dark place. After opening, refrigerate and consume within two months.

Notes

  • The pickles get better over time, so give them at least two weeks to fully develop their flavor.
  • You can adjust the heat level by adding or removing the red pepper flakes based on your preference.
  • For an extra kick, try adding a few sliced garlic cloves to the jars before adding the brine.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Snack / Condiment
  • Method: Canning
  • Cuisine: American (Pickling)
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 60 kcal
  • Sugar: 12g
  • Sodium: 560mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

Find it online: https://iamstarved.com/bread-and-butter-jalapeno-pickles/