Description

This recipe for Bread and Butter Jalapeño Pickles combines the tangy sweetness of traditional bread and butter pickles with the spicy kick of fresh jalapeños. Crisp cucumbers, thinly sliced jalapeños, and sweet onions are pickled in a vinegar, sugar, and spice brine, resulting in a perfect balance of sweet, spicy, and tangy flavors. These pickles make a delicious and zesty condiment or snack, ready in just 25 minutes of active preparation plus marinating time.

Ingredients

Scale

Vegetables

4 cups sliced cucumbers (small pickling cucumbers)
2 cups sliced fresh jalapeños
1 large sweet onion, thinly sliced

Brine

1 cup white vinegar
1 cup granulated sugar
1 tablespoon kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds

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Instructions

Prepare Ingredients: Wash the cucumbers and jalapeños thoroughly. Wearing gloves to protect your hands from the heat, slice the jalapeños into rings and cut the cucumbers into spears or slices according to your preference.
Make Brine: In a medium saucepan over medium heat, combine the white vinegar, granulated sugar, kosher salt, mustard seeds, and coriander seeds. Stir continuously until the sugar dissolves completely and the mixture comes to a simmer.
Pack Jars: Firmly pack sterilized jars with the sliced cucumbers, jalapeños, and thinly sliced sweet onions, layering them to maximize space.
Pour Brine: Carefully pour the hot brine over the packed vegetables, ensuring they are fully submerged but leaving about half an inch of headspace at the top of each jar.
Seal Jars: Seal the jars immediately while the brine is still hot to create a vacuum seal. Let the jars sit at room temperature for about 30 minutes to cool.
Refrigerate and Marinate: Place the sealed jars in the refrigerator. Allow the pickles to marinate for at least 24 hours before serving to develop full flavor.

Notes

Wear gloves when slicing jalapeños to avoid irritation from the oils.
Use small pickling cucumbers for the best crunch and texture.
The pickles improve in flavor after a day, but they can be stored refrigerated safely for up to 2 weeks.
Adjust sugar or vinegar levels to taste if you prefer sweeter or more tangy pickles.
Make sure jars are sterilized properly to prevent spoilage.