Jalapeño Bread and Butter Pickles Recipe
Introduction
Jalapeño Bread and Butter Pickles offer a spicy twist on a classic sweet and tangy condiment. These pickles balance heat with sweetness and aromatic spices, making them a perfect addition to sandwiches and snacks.
Ingredients
- 2 pounds jalapeño peppers
- 1 pound white or yellow onions, thinly sliced
- 1/4 cup pickling salt or kosher salt
- 1 1/4 cups white vinegar
- 1 cup apple cider vinegar
- 2 1/4 cups sugar
- 1 tablespoon mustard seeds
- 1 star anise
- 1 cardamom pod
- 3/4 teaspoon celery seeds
- 1-inch piece cinnamon stick
- 6 whole cloves
- 1/2 teaspoon turmeric
Instructions
- Step 1: Cut the stem ends off the jalapeños, then slice them in half lengthwise. Remove and discard the seeds and ribs for less heat.
- Step 2: Place the jalapeños and sliced onions in a large bowl. Stir in the pickling salt so it’s well distributed, cover with a clean, thin towel, then top with ice. Refrigerate for about 4 hours to draw out moisture.
- Step 3: Rinse the jalapeños and onions thoroughly to remove the salt. Drain well, rinsing and draining again to ensure all salt is removed.
- Step 4: Prepare your canning jars by heating them in a large pot with water at least one inch above the jars. Bring to a boil, then reduce heat to keep warm. Wash lids separately in hot, soapy water.
- Step 5: In a 4 or 6 quart pot, combine the white vinegar, apple cider vinegar, sugar, and all the spices. Bring to a boil to dissolve the sugar completely.
- Step 6: Add the jalapeños and onions to the boiling brine. Bring back to a boil and cook until the peppers change to a more dull green, indicating they are cooked through.
- Step 7: Using a slotted spoon, pack the cooked peppers and onions evenly into the hot jars, leaving about 1 inch of headspace at the top.
- Step 8: Pour the hot brine over the peppers in the jars, covering them completely and leaving about 1/2 inch headspace from the rim.
- Step 9: If storing outside the refrigerator, process the filled jars in a hot water bath. Place jars in boiling water with at least one inch of water above them. Boil vigorously for 15 minutes, adjusting time if over 1,000 feet altitude.
- Step 10: Remove jars carefully and let them cool to room temperature before storing in the refrigerator.
Tips & Variations
- Remove more seeds for milder pickles or leave some for extra heat.
- Swap apple cider vinegar for rice vinegar for a slightly different tang.
- Add sliced carrots for extra crunch and color.
- Make smaller batches if you want to experiment with spice levels or sweetness.
Storage
Store sealed jars in a cool, dark place if properly processed in a hot water bath, up to one year. Once opened, keep refrigerated and use within 1 month. Reheat brine before packing if making fresh batches, but pickles are best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different pepper instead of jalapeños?
Yes, you can substitute with other peppers like serranos or banana peppers, but the heat and flavor will vary accordingly.
Do I have to process the jars in a hot water bath?
If you plan to store pickles unrefrigerated for a long time, processing is necessary to seal and preserve them safely. Otherwise, you can keep them refrigerated and skip the water bath.
Print
Jalapeño Bread and Butter Pickles Recipe
- Total Time: 5 hours
- Yield: About 4 to 5 pints 1x
Description
These Jalapeño Bread and Butter Pickles offer a tangy, sweet, and mildly spicy flavor perfect for sandwiches, snacks, or as a unique condiment. Made by brining fresh jalapeños and onions with a blend of vinegars, sugar, and aromatic spices, then processed for longer shelf life, this recipe delivers a crunchy, flavorful pickle with a delightful balance of heat and sweetness.
Ingredients
Scale
Vegetables
- 2 pounds jalapeño peppers
- 1 pound white or yellow onions, thinly sliced
Salting
- 1/4 cup pickling salt or kosher salt
Pickling Brine
- 1 1/4 cups white vinegar
- 1 cup apple cider vinegar
- 2 1/4 cups sugar
- 1 tablespoon mustard seeds
- 1 star anise
- 1 cardamom pod
- 3/4 teaspoon celery seeds
- 1-inch piece cinnamon stick
- 6 whole cloves
- 1/2 teaspoon turmeric
Instructions
- Prep the jalapeños: Cut off the stem ends of the jalapeño peppers, then slice each pepper in half lengthwise. Remove and discard all the seeds and ribs to reduce heat for a milder pickle.
- Salt and chill: In a large bowl, combine the jalapeños and thinly sliced onions. Stir in the pickling or kosher salt evenly. Cover with a clean, thin towel, then add ice on top of the towel. Place the bowl in the refrigerator and chill for about 4 hours to draw out excess moisture and firm up the vegetables.
- Rinse and drain: After chilling, thoroughly rinse the jalapeños and onions to remove the salt. Drain well, then rinse once more followed by a final draining to prepare them for the brine.
- Heat the jars: Prepare canning jars if planning to store pickles unrefrigerated. Place empty jars on a metal rack inside a large canning pot filled with warm water that covers jars by at least 1 inch. Bring to a boil, then reduce heat to keep jars hot until needed. Wash the lids separately in hot, soapy water and keep warm.
- Make the pickling brine: In a 4 or 6-quart pot, combine white vinegar, apple cider vinegar, sugar, mustard seeds, star anise, cardamom pod, celery seeds, cinnamon stick, cloves, and turmeric. Bring to a boil, stirring occasionally until sugar dissolves completely.
- Add jalapeños and onions, then boil: Add the prepared jalapeños and onions to the boiling brine. Bring the mixture back to a boil and cook until jalapeños change color from vibrant green to a duller shade, indicating they are softened but still crisp.
- Pack the jars: Using a slotted spoon, transfer the jalapeños and onions into the hot, sterilized jars. Pack evenly, filling each jar up to about 1 inch from the top. Pour the hot brine over the vegetables to cover them completely, leaving approximately 1/2 inch of headspace at the jar rim.
- Seal and process jars: Wipe jar rims clean and seal with prepared lids. Return filled jars to the canning pot with boiling water, ensuring water level is at least 1 inch above jar tops. Boil hard for 15 minutes to properly process and preserve the pickles. If at altitude above 1,000 feet, adjust processing time accordingly. Remove jars with tongs or jar lifters and let cool to room temperature.
- Storage: After cooling, store pickles in the refrigerator or a cool, dark place if processed. Allow pickles to marinate at least several days for best flavor before serving.
Notes
- Removing jalapeño seeds and ribs reduces overall spiciness—leave them in if you prefer hotter pickles.
- Chilling with salt and ice helps maintain the crisp texture of the pickles.
- The blend of white and apple cider vinegar gives a balanced acidity and depth of flavor.
- Proper sterilization and processing in a hot water bath is essential for safe preservation if you want long-term storage outside the refrigerator.
- Adjust altitude boiling times if you live over 1,000 feet above sea level.
- Pickles develop best flavor after sitting for several days to a week.
- Prep Time: 30 minutes (plus 4 hours chilling time)
- Cook Time: 30 minutes
- Category: Pickles
- Method: Stovetop
- Cuisine: American
Keywords: Jalapeño pickles, Bread and butter pickles, Pickled jalapeños, Sweet and spicy pickles, Homemade pickles, Canning pickles
