These Easy Pickled Bread and Butter Jalapenos are a fun twist on a classic! They’re sweet, tangy, and packed with flavor, making them perfect for sandwiches, tacos, or snacks!
Honestly, I can’t get enough of that kick! They add a little zing to everything. Just make them ahead of time and watch them disappear at your next barbecue! 🌶️
Key Ingredients & Substitutions
Jalapeno Peppers: Choose fresh jalapenos for crunch and heat. Feel free to swap with banana peppers for a milder option, or even use serrano peppers for extra spice!
Onion: A regular yellow or red onion works great for sweetness. If you’re cutting down on onion flavor, try using scallions or green onions instead.
Vinegar: White vinegar is traditional, but apple cider vinegar can add a fruity note. If you’re looking for a milder taste, rice vinegar is a good alternative.
Granulated Sugar: For a natural option, you can substitute with honey or agave syrup. Just adjust the amount since they are sweeter.
Mustard Seeds: They add a unique flavor, but if you don’t have them, you can skip them or use a pinch of ground mustard instead. It’s a flexible recipe!
How Do I Make Sure My Jalapenos Stay Crunchy?
Keeping your jalapenos crunchy while pickling is important for that perfect bite. Here are some tips to ensure that texture stays intact:
- Choose fresh, firm jalapenos for best results. Soft or old peppers can turn mushy.
- Slice them into rings that are uniform in thickness. Thin cuts are great, but keep them thick enough to maintain some crunch.
- After packing them in the jar, make sure the pickling solution is boiling hot before pouring over. This helps with flavor penetration without overcooking the peppers!
Easy Pickled Bread and Butter Jalapenos
Ingredients You’ll Need:
- 10 fresh jalapeno peppers, thinly sliced into rings
- 1 medium onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 3/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seeds (optional)
- 1/2 teaspoon turmeric powder (optional, for color)
- 2 cloves garlic, sliced (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, and then you’ll need to let the jalapenos pickle in the fridge for at least 24 hours. For the best flavor, wait 3-4 days before enjoying them. Total time includes chilling time, making it easy to prep ahead!
Step-by-Step Instructions:
1. Prepare the Jalapenos:
Start by washing the jalapeno peppers thoroughly under cool water. Slice off the stems and cut the peppers into thin rings. If you like them milder, feel free to remove some or all of the seeds.
2. Slice the Onion and Garlic:
Next, take your onion and slice it thinly. If you’re using garlic, slice the cloves as well. Both will add extra flavor to your pickled jalapenos!
3. Make the Pickling Solution:
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, mustard seeds, celery seeds (if using), and turmeric powder (for a nice color). Stir the mixture well and place it over medium-high heat. Bring to a boil, stirring occasionally to dissolve the sugar and salt completely.
4. Pack the Jar:
While your pickling solution is heating up, get a clean, sterilized glass jar ready. Pack the sliced jalapenos, onion, and garlic tightly into the jar, leaving some space at the top.
5. Pour the Hot Vinegar Mixture:
Once your vinegar mixture is boiling, carefully pour it over the packed jalapenos and onions in the jar. Make sure all the slices are fully submerged in the liquid.
6. Cool and Refrigerate:
Let the jar cool to room temperature for about 30 minutes before sealing it. Once it’s cool, put a lid on the jar and place it in your fridge.
7. Wait and Enjoy:
For the best flavor, allow the jalapenos to pickle for at least 24 hours, but waiting 3-4 days will give them a richer taste! You can enjoy them as a delicious topping or snack.
8. Storage:
Store your pickled jalapenos in the refrigerator. They should be good for 2-3 weeks, but I doubt they’ll last that long once you try them!
Enjoy your tangy-sweet and spicy bread and butter jalapenos as a flavorful condiment or tasty snack!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Peppers?
Yes! You can substitute jalapenos with milder peppers like banana peppers for less heat, or use serrano peppers if you want more spice. Just remember that the flavor and heat level will vary depending on the pepper choice!
How Long Do I Need to Wait Before Eating Them?
For the best flavor, let the jalapenos pickle for at least 24 hours in the refrigerator. However, waiting 3-4 days allows the flavors to meld beautifully for a tastier treat!
How Should I Store Leftovers?
Store any leftovers in an airtight container or the same jar in the refrigerator. Make sure the jalapenos are submerged in the pickling liquid, and they should stay fresh for 2-3 weeks.
Can I Adjust the Sugar in the Recipe?
Absolutely! If you prefer a less sweet version, you can reduce the sugar to 1/2 cup or substitute with honey or agave syrup. Just be mindful that this can alter the flavor slightly, so adjust to your taste!
