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.
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.