Description
Sweet, tangy, and just the right amount of spicy, these Bread and Butter Jalapeño Pickles are the perfect crunchy condiment for sandwiches, burgers, or snacking straight from the jar. Made with fresh jalapeños and a quick brine, they’re an easy, flavorful fridge pickle you’ll love. #QuickPickles #JalapenoPickles #SpicySnacks
Ingredients
Scale
- 1½ cups jalapeños, sliced ¼ inch thick
- ¼ cup onion, thinly sliced
- ½ cup sugar
- ¼ cup apple cider vinegar
- ½ teaspoon celery seed
- ¾ teaspoon salt
- Optional: garlic cloves
- Optional: mustard seeds
- Optional: crushed red pepper flakes
Instructions
- Slice jalapeños into ¼-inch thick rounds. Remove seeds and membranes for less heat. Wear gloves to avoid irritation.
- In a mixing bowl, combine jalapeños, onions, sugar, apple cider vinegar, celery seed, and salt. Stir until well mixed.
- Let the mixture sit at room temperature for 30–60 minutes, stirring occasionally, until sugar dissolves and liquid forms.
- Transfer the mixture to a clean glass jar or food-safe container with a tight-fitting lid.
- Refrigerate for at least 48 hours before serving. Best flavor develops after 2–3 days. Store in the fridge for up to 2 weeks.
Notes
- For milder pickles, remove jalapeño seeds and membranes.
- Add garlic, mustard seeds, or red pepper flakes for extra flavor complexity.
- Use a mandoline or sharp knife for uniform jalapeño slices.
- These are refrigerator pickles and not shelf-stable for canning.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 4g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg