Bread and Butter Jalapeño Pickles
A vibrant and tangy pickle recipe combining the spicy heat of jalapeños with the sweetness of sugar, perfect for summer snacks and versatile for various dishes.
Ingredients
Vegetables
- 1 pound Fresh Jalapeños Choose firm, bright green peppers for the best flavor.
- 2 cups Cucumbers, sliced Pickling cucumbers work best for crunchiness.
- 1 medium Onion, thinly sliced Red or white onions add unique flavor.
Brine
- 1 cup Apple Cider Vinegar Provides tang and zing to the pickles.
- 1 cup Sugar Balances the heat of jalapeños.
- 1 tablespoon Salt Enhances flavor and aids in preservation.
- 1 tablespoon Mustard Seeds Adds subtle spice to the pickles.
- 1 teaspoon Celery Seeds Elevates the pickling experience.
- 1 teaspoon Turmeric Adds color and earthy quality.
Instructions
Preparation
- Wash and slice the jalapeños and cucumbers under cold water. Slice jalapeños into rings and remove seeds for less heat, cut cucumbers into thin rounds.
- Thinly slice the onion and set it aside.
Brine Preparation
- In a medium saucepan, combine apple cider vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric.
- Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
Assembly
- In sterilized jars, layer the jalapeños, cucumbers, and onions.
- Pour the hot brine over the vegetables until fully submerged.
- Wipe the rims of the jars and seal with lids.
Cooling
- Allow jars to cool at room temperature for 50 minutes before refrigeration.
Notes
These pickles can be stored in the refrigerator for up to two months. You can also freeze portions, but texture may change.