Description
These Bread and Butter Jalapeño Pickles are a delightful twist on the classic bread and butter pickles, featuring the spicy kick of fresh jalapeños balanced with sweet onions and a tangy vinegar brine. Perfect as a zesty condiment or snack, they combine crisp cucumbers with a sweet and spicy pickling solution made from sugar, vinegar, and aromatic spices. Ready in just 25 minutes of prep and simmering time, these pickles need at least 24 hours to marinate but deliver a refreshing and flavorful punch.
Ingredients
Scale
Vegetables
- 4 cups sliced cucumbers (small pickling cucumbers)
- 2 cups sliced fresh jalapeños (rings, wear gloves)
- 1 large sweet onion, thinly sliced
Pickling Brine
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
Instructions
- Prepare Ingredients: Wash the cucumbers and jalapeños thoroughly. Slice the jalapeños into thin rings carefully using gloves to avoid irritation, and slice the cucumbers into spears or rounds according to your preference. Thinly slice the sweet onion as well.
- Make Brine: In a medium saucepan over medium heat, combine the white vinegar, granulated sugar, kosher salt, mustard seeds, and coriander seeds. Stir the mixture continuously until the sugar dissolves completely and the liquid starts to simmer gently.
- Pack Jars: Tightly pack the sliced cucumbers, jalapeños, and onions into clean, sterilized jars, layering the vegetables evenly to allow for good pickling contact.
- Pour Brine: While the brine is still hot, carefully pour it over the packed vegetables in each jar until the cucumbers and jalapeños are fully submerged, leaving about half an inch of headspace at the top of each jar to allow for expansion.
- Seal and Cool: Seal the jars promptly while the brine is hot to create a good vacuum seal. Let the jars sit at room temperature for 30 minutes to cool and settle.
- Refrigerate and Marinate: Place the sealed jars in the refrigerator and allow the pickles to marinate for at least 24 hours before serving to develop their full flavor.
Notes
- Wear gloves when slicing jalapeños to avoid skin irritation from the capsaicin.
- For a milder heat, remove the seeds before slicing the jalapeños.
- Use small pickling cucumbers for best texture and crunch.
- These pickles will keep refrigerated for up to 2 weeks.
- Adjust sugar and vinegar quantity if you prefer sweeter or more tart pickles.
