If you’re looking to add a little zing to your sandwiches, burgers, or charcuterie boards, these Bread and Butter Jalapeño Pickles are your new best friend. These pickles combine the sweet-tangy goodness of classic bread and butter pickles with a spicy kick from fresh jalapeños. They’re crisp, puckery, and just the right amount of fiery, with a flavor that’s equal parts nostalgic and bold. I started making these a few summers ago when my garden was overflowing with jalapeños, and they’ve been a hit at every barbecue and potluck since. They’re perfect for jazzing up a weeknight dinner, gifting to spice-loving friends, or just snacking straight from the jar (guilty!). Plus, they’re ready to eat in just a day, making them a quick and satisfying project for any pickle enthusiast.

Why You’ll Love This Recipe

Quick and easy: No canning required—these refrigerator pickles are ready in 24 hours.
Sweet-spicy perfection: The balance of sugar, vinegar, and jalapeño heat is addictive.
Versatile: Great on sandwiches, tacos, or as a sidekick to grilled meats.
Customizable heat: Adjust the jalapeño quantity or seeds for your spice tolerance.
Long-lasting: Keeps in the fridge for up to a month, if they last that long!
Beginner-friendly: Simple ingredients and no special equipment needed.
Giftable: Pack them in cute jars for a thoughtful homemade gift.

Ingredients You’ll Need

Jalapeños (Fresh, firm peppers for that crisp texture and spicy bite.)
White vinegar (Provides the tangy, pickling punch.)
Apple cider vinegar (Adds a subtle sweetness to balance the heat.)
Sugar (Granulated, for that classic bread and butter sweetness.)
Yellow onion (Thinly sliced for extra flavor and crunch.)
Mustard seeds (Whole, for a pop of earthy spice.)
Celery seeds (A traditional pickle flavor that adds depth.)
Turmeric (A pinch for color and a hint of warmth.)
Garlic (A couple of cloves for savory goodness.)
Salt (Kosher or pickling salt to enhance all the flavors.)

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Prep the Jalapeños and Onion

Wash 1 pound of fresh jalapeños (about 10–12 medium peppers) and pat dry. Slice them into ¼-inch rounds, keeping the seeds for extra heat or removing them for a milder pickle. Thinly slice 1 small yellow onion into half-moons. Peel and smash 2 garlic cloves. Pro tip: Wear gloves while slicing jalapeños to avoid burning your hands, and don’t touch your face!

Step 2: Make the Pickling Brine

In a medium saucepan, combine 1 cup white vinegar, ½ cup apple cider vinegar, 1 cup granulated sugar, ½ cup water, 1 tablespoon kosher salt, 1 teaspoon mustard seeds, ½ teaspoon celery seeds, and ¼ teaspoon ground turmeric. Bring to a boil over medium heat, stirring until the sugar and salt dissolve, about 2–3 minutes. Remove from heat and let the brine cool slightly for 5 minutes.

Step 3: Pack the Jars

Sterilize two pint-sized mason jars or one quart-sized jar by washing in hot, soapy water or running through the dishwasher. Divide the jalapeño slices, onion slices, and smashed garlic cloves evenly between the jars, packing them tightly but leaving about ½ inch of headspace at the top. You want the veggies snug but not crushed.

Step 4: Pour the Brine

Carefully pour the warm brine over the jalapeños and onions, ensuring all the veggies are fully submerged. Use a chopstick or skewer to poke out any air bubbles, which helps the pickles stay crisp. If needed, top off with a bit more brine or water to cover the veggies. Leave ¼ inch of headspace at the top of each jar.

Step 5: Seal and Chill

Wipe the jar rims clean with a damp cloth to ensure a good seal. Screw on the lids tightly and let the jars cool to room temperature, about 1–2 hours. Once cooled, place the jars in the refrigerator and let the pickles sit for at least 24 hours to develop their flavor. They’ll taste even better after 2–3 days.

Step 6: Serve and Enjoy

Give the jar a gentle shake before opening to distribute the spices. Serve these pickles on burgers, sandwiches, or tacos, or chop them up for a spicy relish. They’re also amazing alongside grilled chicken, pork chops, or a cheese platter. Store any opened jars in the fridge and enjoy within a month.

Step 7: Savor the Crunch

These pickles are at their best when chilled, so keep them in the fridge until you’re ready to dig in. The crisp texture and sweet-spicy flavor make them impossible to resist, so don’t be surprised if they disappear fast!

Helpful Tips

Meal prep hack: Double the recipe to make a big batch for gifting or stocking your fridge. The brine and slicing can be done in under 15 minutes, so it’s a great weekend project.
Storing leftovers: Keep pickles in the fridge in tightly sealed jars for up to 4 weeks. Always use a clean utensil to scoop them out to prevent contamination and extend shelf life.
Reviving the flavor: If the pickles taste too mild after a week, add a fresh jalapeño slice or a pinch of red pepper flakes to the jar for a spicy boost.
Perfect pairings: Serve with barbecue ribs, pulled pork sandwiches, or a deli-style turkey wrap. They’re also great with creamy potato salad or a sharp cheddar cheese board. Pair with a cold beer, iced tea, or a crisp lemonade.
Creative twists: Add a few slices of cucumber or green bell pepper to the jars for a milder crunch. For extra zing, toss in a pinch of red pepper flakes or a whole dried chili. Swap apple cider vinegar for rice vinegar for a slightly softer tang.
Control the heat: For less spice, remove all jalapeño seeds and membranes before slicing. For a fiery kick, mix in a serrano pepper or keep all the seeds. Taste a raw slice to gauge the heat level before pickling.

Frequently Asked Questions (FAQs)

Can I make these ahead of time?
Absolutely! These pickles need at least 24 hours in the fridge to develop their flavor, but they’re even better after 2–3 days. Make them up to a week ahead for parties or gifting, and they’ll stay fresh for up to a month.

Can I can these pickles for longer storage?
This recipe is designed for refrigerator pickles, but you can process the jars in a water bath canner for shelf-stable storage. Process pint jars for 10 minutes, ensuring proper canning procedures. Check a trusted canning guide for safety tips.

What if I don’t have apple cider vinegar?
You can use all white vinegar or swap in rice vinegar for a milder flavor. Avoid balsamic or red wine vinegar, as they’ll overpower the bread and butter profile.

How do I make them less spicy?
Remove the seeds and white membranes from the jalapeños before slicing, and reduce the number of peppers to ½ pound, supplementing with cucumber or bell pepper slices. Taste the brine and add a bit more sugar if needed to mellow the heat.

Can I make these sugar-free?
The sugar is key to the bread and butter flavor, but you can reduce it to ½ cup or use a sugar substitute like erythritol designed for cooking (check ratios on the package). The texture and shelf life may vary slightly.

I make these Bread and Butter Jalapeño Pickles every summer when jalapeños are at their peak, and they’re always a hit at cookouts or as a hostess gift. My favorite way to enjoy them is piled high on a juicy burger with a smear of mayo—it’s next-level good. Give this recipe a try and let me know how it turns out—I’d love to hear if you spiced it up or found a new way to serve these zesty little gems!