Irresistible Bread Butter Jalapeo Pickles Recipe for You

 

Ah, summer! The warm sun, vibrant gardens, and the delightful smell of homemade pickles wafting through the air. I can still remember the first time I tasted bread and butter pickles. It was at a family picnic, where someone had brought a jar of their grandma’s secret recipe. The crunch, the sweetness, and that little kick of spice from the jalapeños danced around my taste buds and transported me straight to pickle heaven. Ever since, I’ve been on a mission to recreate that experience, and today, I’m excited to share my version: Bread and Butter Jalapeño Pickles!

This recipe is not just easy to make; it’s a celebration of summer flavors that are meant to be shared. Perfect for BBQs, sandwiches, or snacking straight from the jar, these pickles are a delightful addition to almost any meal. Grab your apron, and let’s get started on these deliciously tangy treats!

Why You’ll Love This Recipe

• Quick and easy to prepare — perfect for beginner cooks!
• Sweet, tangy, and just spicy enough to keep you coming back for more.
• A great way to preserve those abundant summer jalapeños from your garden or farmer’s market.
• Versatile — these pickles complement a variety of dishes from burgers to charcuterie boards.

Ingredients

Before we dive into the cooking, let’s gather our ingredients. Here’s what you’ll need:

• 3 cups cucumbers, sliced (about 2 medium cucumbers) (English cucumbers work well too, but be sure to remove excess moisture)
• 1 cup sliced jalapeños (fresh or pickled — your choice!) (Remember, you can adjust this based on your spice preference!)
• 1 large onion, thinly sliced (Yellow onions add a nice sweetness; red onions offer a vibrant color)
• 1 1/2 cups sugar (Adjust more or less based on your taste for sweetness)
• 2 cups apple cider vinegar (The tanginess of ACV complements the sweetness beautifully)
• 2 teaspoons mustard seeds (These add a slight crunch and a unique flavor)
• 1 teaspoon turmeric (For color and an earthy taste)
• 1/2 teaspoon crushed red pepper flakes (Optional, for an extra kick)
• 1 teaspoon salt (Kosher salt works best)

Step-by-Step Instructions

Now that we have everything ready, let’s pickle! Follow these simple steps for your Bread and Butter Jalapeño Pickles:

1. Prep the Vegetables: In a large bowl, combine the cucumbers, sliced jalapeños, and onions. Sprinkle the salt over the mixture, toss to combine, and let it sit for about 1 hour. This will draw out moisture from the veggies, ensuring a crunchy pickle. (Pro tip: You can press them lightly with a plate to speed up the process!)
2. Make the Brine: In a medium saucepan, mix together the sugar, apple cider vinegar, mustard seeds, turmeric, crushed red pepper flakes (if using), and a pinch of salt. Heat over medium heat until the sugar dissolves, stirring occasionally. There’s nothing like that sweet and tangy aroma filling your kitchen! (Keep the heat low; you just want to dissolve, not boil!)
3. Combine: After the cucumbers have rested and released some liquid, drain them thoroughly. In a large mixing bowl or directly into your jars, mix the drained cucumbers, jalapeños, and onions with the warm brine. Make sure everything is well coated. (Don’t be shy; get in there with your hands!)
4. Jar It Up: Transfer the pickle mixture into clean, sterilized jars. Pour the remaining brine over the top, ensuring the vegetables are fully submerged. (Leave a little space at the top about half an inch.) (Tip: These pickles can be made in a variety of jar sizes; just adjust the brine accordingly.)
5. Cool and Refrigerate: Let the jars cool at room temperature, then screw on the lids and refrigerate. For the best flavor, let them marinate for at least 24 hours before digging in. But let’s be honest, they’re so tempting you might want to sneak a taste before then!

Pro Tips & Variations

This recipe is wonderfully adaptable, so feel free to play around with the ingredients and flavors:

• Add different spices: Try coriander seeds for a slightly different flavor profile.
• Go sweet or savory: Add a bit of dill for a more classic pickle flavor.
• Blending peppers: Use a mix of jalapeños and other peppers like bell peppers or serrano for a unique twist.
• Try with fruits: How about pineapple chunks or mango slices for a tropical vibe?

Serving Suggestions

These Bread and Butter Jalapeño Pickles are perfect for so many occasions! Here are some of my favorite serving suggestions:

• Sandwich Companion: Pile them high on burgers or sandwiches for a fantastic crunch and flavor.
• Charcuterie Star: They make a fabulous addition to a charcuterie board, pairing beautifully with cheeses, meats, and crusty bread.
• Snack Attack: Grab a pickle jar and some toothpicks for a fun party snack that’s always a hit!
• Breakfast Bliss: Use them in breakfast tacos or alongside scrambled eggs. Trust me; it’s a game changer!

Storage Tips

These pickles can last in the fridge for up to 2 months (if they last that long!). Just keep them stored in an airtight container or jar. You can also freeze them, but be aware that the texture might change slightly upon thawing. If you choose to freeze, add some brine to a freezer-safe container, leaving a little space at the top for expansion. Reheating isn’t necessary; just thaw them in the fridge.

FAQs

How long do Bread and Butter Jalapeño Pickles last?

These pickles can last up to 2 months in the fridge, but they are usually gobbled up much faster than that!

Can I use other types of peppers?

Absolutely! Feel free to substitute jalapeños for any other peppers you prefer. Just remember, the spiciness will vary. Bell peppers, banana peppers, or even sweet mini peppers can add a fun twist!

Can I use this recipe for canning?

This recipe is designed for quick pickling in the fridge. If you’re interested in canning, additional steps for sterilization and longer processing times will be necessary. However, I recommend enjoying them fresh for the best taste!

Do I need to peel the cucumbers?

No need to peel! The skin adds a lovely crunch and color. Just give them a good rinse and slice away!

Conclusion

There you have it, my friend! Homemade Bread and Butter Jalapeño Pickles that are simple to make and oh-so-delicious. They’ll brighten up your meals and have your friends asking for the recipe. I’d love to know how you decide to enjoy these pickles — whether in a sandwich, on a charcuterie board, or right out of the jar! Please drop a comment below or tag me on social media with your pickle creations. Happy pickling!