These Easy Pickled Bread and Butter Jalapenos pack a sweet and tangy punch! They’re perfect for adding a tasty kick to sandwiches, tacos, or salads.
Pickling these jalapenos is a breeze; just mix the ingredients and let them sit! I love having a jar in the fridge to spice up any meal—so simple and fun!
Key Ingredients & Substitutions
Jalapeños: Fresh jalapeños are key for crunch and flavor. If you’re looking for milder heat, try using Anaheim peppers or banana peppers instead. For more spice, consider serrano peppers.
White Vinegar: This gives a sharp, tangy flavor. If you want a different taste, apple cider vinegar or rice vinegar can be excellent substitutes, adding sweetness and complexity.
Sugar: The sugar balances out the vinegar’s acidity. For a healthier alternative, you can use honey, agave, or even a sugar substitute, but these may slightly alter the flavor.
Mustard Seeds: These add a wonderful crunch and flavor. If you don’t have them, sesame seeds can be used instead for a different but tasty twist.
Garlic: Fresh garlic adds aroma and flavor. If you prefer, garlic powder can work in a pinch, but fresh gives the best taste.
How to Safely Slice Jalapeños Without Irritating Your Skin?
When slicing jalapeños, it’s important to protect your skin. Wear gloves to prevent any irritation from the oils in the peppers. Here’s how to do it safely:
- Start by washing your jalapeños under cold water to remove any dirt.
- Place the pepper on a cutting board and hold it steady with one hand.
- Using a sharp knife, slice the jalapeño lengthwise, then cut into rings.
- Be cautious about touching your face or eyes, and wash your hands thoroughly after handling.
Following these tips will help you enjoy cooking without the discomfort of spicy oils lingering on your skin!
Easy Pickled Bread and Butter Jalapenos
Ingredients You’ll Need:
- 10 fresh jalapeños, sliced into rings
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt (preferably pickling or kosher salt)
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds (optional)
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric powder (optional, for color)
- Optional: 1/2 small onion, thinly sliced (not shown in image, but common in bread and butter pickles)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of active preparation time, plus at least 24 hours for the jalapeños to pickle in the fridge. It’s a quick process, and the waiting is well worth it for the flavor!
Step-by-Step Instructions:
1. Prepare the Jalapeños:
Start by washing your jalapeños under cold water. Carefully slice them into rings. Remember to wear gloves to protect your skin from the heat of the peppers.
2. Make the Brine:
In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, mustard seeds, optional coriander seeds, minced garlic, and turmeric powder if desired. Stir the mixture well to combine.
3. Boil the Mixture:
Place the saucepan over medium-high heat and bring the concoction to a boil. Stir occasionally to help dissolve the sugar and salt.
4. Cool the Brine:
Once the mixture reaches a boil, remove it from heat and let it cool for about 5 minutes.
5. Assemble the Jalapeños:
In a clean glass jar or jars, layer the sliced jalapeños. If you’re using onion, add the thinly sliced pieces in between the jalapeño layers for added flavor.
6. Pour in the Brine:
Carefully pour the warm brine over the jalapeños, ensuring they are fully submerged. You might use a clean utensil to press the jalapeños down if they float.
7. Seal and Cool:
Close the jar(s) tightly with a lid and let them cool at room temperature.
8. Refrigerate:
Once cooled, place the jar(s) in the refrigerator. Allow the jalapeños to pickle for at least 24-48 hours, which will enhance their flavor. They’ll maintain their deliciousness for up to 2-3 weeks stored in the fridge.
9. Enjoy:
These sweet, tangy, and mildly spicy jalapeños make for a fantastic condiment! Add them to sandwiches, burgers, nachos, salads, or anything else you desire for an extra zing!
Enjoy your homemade pickled bread and butter jalapeños, and feel free to share with friends and family!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Peppers?
Absolutely! If you prefer milder heat, consider using banana peppers or Anaheim peppers. For a spicier kick, serrano peppers work well. Just keep in mind that the pickling time may vary slightly depending on the pepper used.
How Do I Store Leftover Pickled Jalapeños?
Store your pickled jalapeños in an airtight jar in the fridge. They can last for up to 2-3 weeks, but they are generally best enjoyed within the first week for optimal crunch and flavor.
Can I Adjust the Sugar Level in the Recipe?
Yes! If you prefer a tangier jalapeño, you can reduce the sugar to 1/3 cup or even less. This will create a more savory flavor while still maintaining some sweetness. Feel free to experiment based on your taste preferences!
What Should I Do If the Jalapeños Float in the Jar?
If the jalapeños float above the brine, you can use a clean utensil to gently press them down until they are submerged. Alternatively, adding a small weight, like a clean rock or a weight specifically made for canning, can help keep them underwater.
