These Easy Pickled Bread and Butter Jalapenos are tangy and sweet, making them the perfect spicy kick for any meal! Just a few simple ingredients and a bit of patience is all you need.
I love putting these on burgers and sandwiches, or even just munching them straight from the jar! They add a little zing to almost anything! Who knew pickles could be so fun? 😄
Key Ingredients & Substitutions
Jalapeno Peppers: Fresh jalapeños are key for that signature spicy kick. If you want something milder, try using banana peppers instead, or even cucumbers if you’re feeling adventurous!
Vinegar: The combination of white and apple cider vinegar gives a great depth of flavor. If you’re out of apple cider vinegar, just stick with all white vinegar. You could also try rice vinegar for a slightly different taste.
Sugar: Granulated sugar is used to balance the vinegar’s sharpness. If you’re looking for a healthier option, consider honey or agave syrup, but adjust the amount to taste.
Seeds & Spices: Mustard and celery seeds contribute unique flavors. If you can’t find them, you could skip them or substitute with dill seeds for a different, but still delicious twist.
How Do You Ensure the Jalapenos Are Perfectly Pickled?
Perfect pickling is all about the balance of flavors and proper soaking time! Here’s how you can get it right:
- Make sure to slice the jalapenos evenly; this helps them soak in the pickling liquid properly.
- The hot brine is crucial—make sure it’s at a rolling boil before adding it to your jalapenos. This ensures they absorb the flavors well.
- After pouring the brine over the jalapenos, pressing them down lightly guarantees they stay submerged for an even pickle.
- For the best flavor, let them pickle for at least 2-3 days. The longer they sit, the tastier they’ll become!
Enjoy your pickled jalapenos on everything or as a flavor booster in various dishes! They really elevate your meals with their sweet and tangy profile.
Easy Pickled Bread and Butter Jalapenos Recipe
Ingredients You’ll Need:
- 10-12 fresh jalapeno peppers, sliced into rings
- 1 cup white vinegar
- 1/2 cup apple cider vinegar (optional, or use all white vinegar)
- 1 cup water
- 3/4 cup granulated sugar
- 1 tablespoon salt (kosher or pickling salt preferred)
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric powder (optional for color and flavor)
- 3 cloves garlic, thinly sliced or minced
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus a chilling time of at least 24 hours (up to 2-3 days is best for flavor). You’ll be amazed at how quick it is to prepare these zesty jalapenos!
Step-by-Step Instructions:
1. Prepare the Jalapenos:
Start by washing the jalapeno peppers under cold water. Next, use a sharp knife to slice them into rings, about 1/4 inch thick. If you like your pickles less spicy, feel free to remove the seeds before cutting!
2. Make the Pickling Liquid:
In a medium saucepan, combine the white vinegar, apple cider vinegar (if you’re using it), water, sugar, salt, mustard seeds, celery seeds, turmeric powder (if using), and garlic. This mixture will create the flavorful brine for your jalapenos.
3. Bring to a Boil:
Place the saucepan over medium-high heat and bring the mixture to a boil. Stir it occasionally to help dissolve the sugar and salt fully. Once it reaches a boil, reduce the heat to low and let it simmer for about 2-3 minutes. This will help infuse the flavors!
4. Combine Jalapenos and Brine:
Remove the saucepan from the heat. Carefully pour the hot pickling liquid over the sliced jalapenos arranged in a clean heatproof jar or container. Ensure the jalapenos are completely submerged in the brine. If needed, use a clean utensil to press them down.
5. Cool and Refrigerate:
Allow the jar to cool to room temperature without a lid. Once it’s cooled down, seal the jar with a lid and place it in the refrigerator.
6. Let Them Pickle:
For the best flavor, allow your jalapenos to pickle for at least 24 hours. If you can wait 2-3 days, that’s even better! After pickling, they can be stored in the refrigerator for up to one month.
Enjoy your tangy, sweet, and spicy pickled bread and butter jalapenos on sandwiches, burgers, tacos, or as a zesty side! They’re sure to brighten up any dish!
Frequently Asked Questions
Can I Use Other Peppers Instead of Jalapenos?
Absolutely! If you’re looking for a milder flavor, you can use banana peppers or even bell peppers. Just keep in mind that different peppers will bring varying levels of heat and sweetness to your pickles.
How Long Do Pickled Jalapenos Last in the Fridge?
These pickled jalapenos can be stored in the refrigerator for up to 1 month. Just make sure to keep them sealed in an airtight jar to maintain their crispness and flavor!
Can I Make This Recipe Spicier?
Yes! To add more heat, you can leave some seeds in the jalapenos or incorporate other hot peppers, like serranos or habaneros. Adjust according to your heat tolerance!
What Can I Use Pickled Jalapenos On?
The possibilities are endless! Try them on sandwiches, burgers, tacos, nachos, or even as a zesty topping for salads. They also make a great addition to pantry staples like beans and rice!
