Introduction

Remember those lazy summer afternoons, the kind where the air hums with cicadas and the scent of freshly cut grass? For me, those memories often involve a big bowl of something delicious, shared with family and friends. And if there’s one thing that instantly transports me back to those happy times, it’s the perfect balance of sweet and spicy. That’s exactly what you get with these incredible Bread and Butter Jalapeño Pickles. Seriously, they’re so ridiculously easy to make, and the flavor payoff is HUGE. You’ll be reaching for them again and again!

Why You’ll Love This Recipe

Fast: Whip up a batch in under 30 minutes!
Easy: Minimal chopping, no fancy techniques required.
Giftable: Jars of these beauties make the most thoughtful homemade gifts.
Crowd-pleasing: Whether it’s a BBQ or a casual weeknight dinner, these pickles disappear fast.

Ingredients

Gather ’round, friends! Here’s what you’ll need to create these flavor bombs. Don’t worry, they’re all super common kitchen staples.

2 cups sliced jalapeños: This is our star! You can adjust the amount of jalapeños if you want to dial up the heat or make it a little milder. Just make sure they’re sliced nice and thin so they can soak up all that goodness.
1 cup sliced onions: Sweet onions or yellow onions work beautifully here, adding a lovely depth of flavor.
1 cup apple cider vinegar: This gives our brine that signature tangy kick.
1 cup sugar: For that perfect “bread and butter” sweet counterpoint to the spice.
1 teaspoon mustard seeds: These little guys add a wonderful pop of flavor and texture.
1 teaspoon celery seeds: A classic pickle spice that brings an aromatic earthiness.
1 teaspoon turmeric: Not only does this give our pickles a gorgeous golden hue, but it also adds a subtle earthy note.
1 teaspoon salt: Essential for balancing all those flavors and helping to preserve our pickles.

How to Make It

Alright, apron on! Let’s get these pickles going. It’s seriously as simple as this:

First, grab a big bowl and toss in your sliced jalapeños and onions. Give them a little stir to get acquainted.
Next, it’s brine time! In a medium saucepan, combine your apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt.
Now, place that saucepan over medium-high heat. Give it a good stir, making sure the sugar and salt dissolve completely into the liquid. You’ll know it’s ready when it starts to gently boil.
Carefully pour that beautiful, hot brine right over your jalapeños and onions in the bowl.
Give everything a really good stir. You want to make sure every single slice of jalapeño and onion is swimming in that delicious brine.
Once everything is nicely coated, it’s time to get them into jars. Transfer the mixture into clean jars. I like to use mason jars, they’re perfect for this!
Now, the hardest part: waiting! Let the jars cool down on the counter to room temperature. Once they’re cool, pop them in the refrigerator.
And the final step? Patience! These pickles are truly best after they’ve had at least 24 hours to chill in the fridge and let all those amazing flavors meld together. Trust me, it’s worth the wait!

Substitutions & Additions

One of the best things about making your own pickles is that you can totally customize them! Here are a few ideas:

Spice Level: If you love it spicier, add a few sliced serrano peppers or a pinch of red pepper flakes to the brine. For a milder version, you can remove the seeds and membranes from the jalapeños before slicing.
Other Veggies: Feel free to add thinly sliced cucumbers, bell peppers (any color!), or even some carrots to the mix.
Herbs: A sprig of fresh dill or a few sprigs of cilantro tied together and tossed in the jar can add a lovely fresh aroma.
Sweetener Swap: While sugar is classic, you could experiment with honey or maple syrup for a slightly different sweetness profile. Just be mindful that these can affect the texture and shelf life slightly.

Tips for Success

Let’s make sure your pickles turn out absolutely perfect, every single time!

Slice Uniformly: Try to slice your jalapeños and onions to a similar thickness. This ensures they pickle evenly and absorb the brine consistently.
Hot Brine is Key: Pouring the hot brine over the vegetables helps to soften them slightly and begins the quick-pickling process.
Submerge Everything: Make sure all the vegetable slices are fully submerged in the brine. This is crucial for proper pickling and preventing spoilage.
Prep Ahead: You can slice your jalapeños and onions a day in advance and store them in the refrigerator. Just make the brine fresh when you’re ready to combine everything.
Clean Jars: Always use clean jars to keep your pickles fresh and safe to eat.

How to Store It

These beauties live in the fridge! Once your pickles have cooled down and been refrigerated, they’ll last for a good few weeks. I usually aim to use them within 2-3 weeks for the best flavor and texture. Just keep them in an airtight container or the jar you used for pickling, and make sure they stay nice and cold.

FAQs

Got questions? I’ve got answers!

Do I need to sterilize my jars? For this quick-pickle recipe that’s stored in the refrigerator, sterilizing isn’t strictly necessary, but using clean jars is important. If you were planning on canning them for longer shelf-stability, then yes, sterilization would be a must!
Can I eat them right away? While you can eat them right away, they really develop their signature sweet and spicy flavor after sitting in the brine for at least 24 hours. So, a little patience goes a long way!
What’s the best way to use these pickles? Oh, the possibilities are endless! They are amazing on burgers, sandwiches, pulled pork, fried chicken, or even just straight out of the jar with a fork! They add a fantastic sweet and spicy kick to almost anything.

Bread and Butter Jalapeño Pickles

These bread and butter jalapeño pickles offer a perfect balance of sweet and spicy, are incredibly easy to make, and are great for BBQs, sandwiches, or as homemade gifts.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Equipment

bowl large bowl for mixing vegetables
Saucepan medium saucepan for making the brine
Jar(s) clean jars, mason jars recommended, for storing pickles

Ingredients

Main ingredients

2 cups jalapeños sliced
1 cup onions sliced, sweet or yellow onions work well

Brine

1 cup apple cider vinegar
1 cup sugar
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric
1 teaspoon salt

Instructions

In a large bowl, combine sliced jalapeños and onions.
In a medium saucepan, combine apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt.
Heat the brine mixture over medium-high heat, stirring until sugar and salt dissolve and it begins to gently boil.
Carefully pour the hot brine over the jalapeños and onions in the bowl.
Stir well to ensure all vegetable slices are coated in the brine.
Transfer the mixture into clean jars.
Let the jars cool to room temperature on the counter.
Refrigerate the jars for at least 24 hours before serving to allow flavors to meld.

Notes

These pickles are best after at least 24 hours in the refrigerator and will last for 2-3 weeks when stored properly. Ensure all vegetable slices are submerged in brine for proper pickling.