If you love a little kick with your crunch, Bread and Butter Jalapeño Pickles are about to become your new secret weapon for sandwiches, burgers, tacos, and so much more. This sweet, tangy, and slightly spicy pickle recipe puts a bold spin on the classic bread and butter pickle, turning humble jalapeños into a refrigerator staple that’s as versatile as it is addictive. With every bite, you’ll get that signature sweet-and-sour brine, the gentle warmth of jalapeños, and a gorgeous golden color that makes any dish pop. Whether you’re a pickle pro or a first-timer, this is the kind of recipe you’ll want to keep in your back pocket.

Bread and Butter Jalapeño Pickles Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of pantry staples and fresh produce to create Bread and Butter Jalapeño Pickles, but each ingredient plays a starring role. These simple components work together to bring out the best balance of heat, sweetness, and tang, making your pickles utterly irresistible.

Fresh jalapeños: Choose firm, glossy peppers for the best crunch and color in your pickles.
Onion: Adds subtle sweetness and a little bite that rounds out the pickles beautifully.
Apple cider vinegar: Brings tang and depth, giving the pickles their signature zip.
Granulated sugar: Adds the classic sweetness that balances out the heat from the jalapeños.
Brown sugar: Lends a mellow, caramel-like note that deepens the brine’s flavor.
Mustard seeds: Offer gentle pops of texture and a savory warmth in every bite.
Celery seeds: Provide a herbal, slightly earthy background flavor that makes the pickles sing.
Turmeric: Gives the pickles their beautiful golden hue and subtle earthy flavor.
Kosher salt: Essential for drawing out the jalapeños’ crispness and flavor.
Crushed red pepper flakes (optional): For extra heat lovers, just a pinch will do the trick.
Water: Helps balance the intensity of the brine and ensures every slice is perfectly pickled.

How to Make Bread and Butter Jalapeño Pickles

Step 1: Prepare the Brine

Start by combining the apple cider vinegar, water, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, kosher salt, and, if you like a fiery finish, crushed red pepper flakes in a medium saucepan. Bring everything to a gentle simmer over medium heat, stirring occasionally to help the sugars dissolve and the flavors mingle. This golden, fragrant brine is the heart of Bread and Butter Jalapeño Pickles, so take a moment to appreciate its aroma!

Step 2: Pack the Jars

While your brine is heating, slice your jalapeños into tidy 1/4-inch rounds and thinly slice half an onion. Pack these into clean, dry glass jars, layering them so every bite gets both jalapeño and onion. Leave just a little space at the top of each jar to allow for the brine. If you’re sensitive to spice, feel free to remove some or all of the jalapeño seeds before slicing.

Step 3: Pour the Brine

Once your brine is simmering and the sugars have completely dissolved, carefully pour it over the jalapeños and onions in the jars. Make sure all the slices are fully submerged—this ensures every piece soaks up that sweet, tangy flavor. Give the jars a gentle tap to release any trapped air bubbles.

Step 4: Cool and Refrigerate

Let the jars cool to room temperature on your countertop. Once cooled, seal them with tight-fitting lids and pop them in the fridge. For the best flavor, let the Bread and Butter Jalapeño Pickles chill for at least 24 hours. The flavors will deepen, the peppers will turn a gorgeous golden-green, and you’ll be counting down the hours until your first bite!

How to Serve Bread and Butter Jalapeño Pickles

Garnishes

These pickles make a show-stopping garnish for just about anything. Try scattering a few slices over a juicy burger or grilled cheese, or add them to a charcuterie board for a pop of color and tang. Even a simple bowl of potato salad is instantly elevated with a spoonful of these vibrant pickles on top.

Side Dishes

Bread and Butter Jalapeño Pickles are the ultimate sidekick for barbecue classics, deli sandwiches, and tacos. Serve them alongside pulled pork, fried chicken, or even a big, crunchy salad. Their sweet heat pairs beautifully with smoky, savory, or creamy flavors, so don’t be afraid to get creative.

Creative Ways to Present

For a fun twist, layer these pickles inside grilled cheese sandwiches, dice them into homemade salsa, or chop them up for a zippy potato or egg salad. They also shine as an unexpected pizza topping or stirred into creamy dips for a sweet-spicy surprise. The possibilities are endless when you have a jar of Bread and Butter Jalapeño Pickles on hand!

Make Ahead and Storage

Storing Leftovers

These refrigerator pickles are perfect for prepping ahead. Simply store your sealed jars in the fridge, and they’ll stay crisp and flavorful for up to three weeks. Always use clean utensils to fish out slices, which helps keep them fresh and crunchy until the very last bite.

Freezing

Freezing isn’t recommended for Bread and Butter Jalapeño Pickles, as it can impact their crunchy texture and vibrant color. For best results, stick to the refrigerator and enjoy them within a few weeks of making.

Reheating

There’s no need to reheat these pickles—just grab a fork and dig in straight from the fridge! If you’re adding them to a hot dish, like grilled cheese or a hot dog, they’ll warm up beautifully and add a burst of flavor without losing their crunch.

FAQs

How spicy are Bread and Butter Jalapeño Pickles?

The heat level depends on how many seeds you leave in the jalapeños. Removing most or all of the seeds will give you a milder pickle, while leaving them in brings a satisfying kick balanced by the sweet brine.

Can I use other peppers instead of jalapeños?

Absolutely! Try using banana peppers, serranos, or even a mix of colorful sweet peppers for a different twist on the classic Bread and Butter Jalapeño Pickles recipe.

How long do these pickles need to chill before eating?

For the best flavor and texture, allow your pickles to chill for at least 24 hours in the refrigerator. If you can wait a little longer, they’ll taste even better after a couple of days as the flavors meld together.

Can I add garlic or other vegetables?

Yes! A few smashed garlic cloves or thinly sliced carrots make delicious additions. Just add them to the jars with the jalapeños and onion before pouring in the brine for extra flavor and crunch.

Are Bread and Butter Jalapeño Pickles gluten-free and vegan?

They sure are! This recipe is naturally gluten-free and vegan, making it a crowd-pleaser for just about any gathering.

Final Thoughts

I can’t wait for you to make these Bread and Butter Jalapeño Pickles and discover just how much flavor a simple jar can add to your table. There’s something so satisfying about crafting your own pickles at home—especially when they taste this good! Grab a few fresh jalapeños and give it a try; your sandwiches, salads, and snack boards will be forever grateful.

Bread and Butter Jalapeño Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 13 reviews

Author: admin
Total Time: 20 minutes (plus chilling time)
Yield: 2 pint jars 1x
Diet: Vegan

Print Recipe

Description

These Bread and Butter Jalapeño Pickles offer a perfect balance of sweet, tangy, and spicy flavors. Sliced fresh jalapeños and onions are soaked in a lightly sweetened vinegar brine infused with mustard seeds, celery seeds, and turmeric. Easy to prepare with no canning required, these refrigerator pickles develop their best flavor after chilling for 24 hours, making them a delightful condiment for sandwiches, tacos, or snacking.

Ingredients

Scale

Pickle Brine

1 cup apple cider vinegar
1/2 cup water
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbsp mustard seeds
1 tsp celery seeds
1/2 tsp turmeric
1 tsp kosher salt
1/2 tsp crushed red pepper flakes (optional)

Pickling Vegetables

10–12 fresh jalapeños, sliced into 1/4-inch rounds
1/2 medium onion, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

Prepare the brine: In a medium saucepan, combine apple cider vinegar, water, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, kosher salt, and crushed red pepper flakes if using. Heat over medium heat, stirring occasionally, until the sugars dissolve and the mixture begins to simmer.
Pack the jars: While the brine heats, pack the sliced jalapeños and thinly sliced onions tightly into clean glass pint jars, leaving some space at the top to allow for the brine.
Pour the brine: Carefully pour the hot brine over the jalapeños and onions in the jars, ensuring all slices are fully submerged to prevent spoilage.
Cool and seal: Let the jars cool to room temperature on the counter. Once cooled, seal the jars with lids and refrigerate.
Chill before serving: Allow the pickles to chill in the refrigerator for at least 24 hours to develop the full flavor. The pickles are best enjoyed within 3 weeks.

Notes

For milder heat, remove some or all of the jalapeño seeds before slicing.
These refrigerator pickles keep well for up to 3 weeks when stored properly in the fridge.
Try adding garlic cloves or sliced carrots for additional flavor and texture variations.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Condiment
Method: No-Cook (Refrigerator Pickles)
Cuisine: American