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Bread and Butter Jalapeño Pickles

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Sweet, tangy, and mildly spicy, these Bread and Butter Jalapeño Pickles are a quick and easy refrigerator pickle recipe made with fresh jalapeños, onions, vinegar, and sugar. Perfect as a topping, side, or snack. #PickledJalapeños #BreadAndButterPickles #QuickPickles #SpicyCondiments #HomemadePickles

Ingredients

Scale
  • 1½ cups jalapeños, sliced ¼ inch thick
  • ¼ cup onion, thinly sliced
  • ½ cup sugar
  • ¼ cup apple cider vinegar
  • ½ teaspoon celery seed
  • ¾ teaspoon salt
  • Optional: Garlic cloves
  • Optional: Mustard seeds
  • Optional: Crushed red pepper flakes

Instructions

  1. Slice fresh jalapeños into ¼-inch thick rounds. For less heat, remove seeds and membranes. Use gloves to avoid skin irritation from capsaicin.
  2. In a mixing bowl, combine the sliced jalapeños, onions, sugar, apple cider vinegar, celery seed, and salt. Stir until well combined.
  3. Let the mixture sit at room temperature for 30–60 minutes, stirring occasionally.
  4. Transfer the mixture to a clean glass jar or food-safe container with a tight-fitting lid.
  5. Refrigerate for at least 48 hours before serving. Flavors peak after 2–3 days and keep well for up to 2 weeks.

Notes

  • Add garlic cloves for more flavor depth.
  • Mustard seeds or crushed red pepper flakes can enhance the pickles.
  • Use serrano peppers for a spicier variation.

Nutrition

Find it online: https://easyfoodflash.com/bread-and-butter-jalapeno-pickles/