Description
Delight your taste buds with these tangy and sweet Bread and Butter Jalapeño Pickles. Combining spicy jalapeños and crunchy onions in a vibrant apple cider vinegar brine flavored with mustard seeds, turmeric, and celery seeds, these refrigerator pickles are perfect for adding a zesty kick to burgers, sandwiches, or charcuterie boards. Easy to prepare and naturally vegan and gluten-free, they are a flavorful condiment that will keep your pantry stocked with a spicy-sweet punch.
Ingredients
Scale
Pickling Ingredients
- 1 pound fresh jalapeños, sliced into ¼-inch rounds
- 1 small yellow onion, thinly sliced
- 1½ cups apple cider vinegar
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon salt
Instructions
- Prepare the vegetables: In a large heatproof bowl, combine the sliced jalapeños and thinly sliced yellow onion, ensuring they are evenly mixed.
- Make the brine: In a medium saucepan over medium heat, combine the apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, ground turmeric, and salt. Stir continuously until the sugars dissolve and the mixture gently simmers.
- Pour brine over vegetables: Once the brine reaches a low boil, carefully pour the hot liquid over the jalapeños and onion mixture, ensuring all pieces are well submerged.
- Let it sit: Allow the pickles to sit at room temperature for 30 to 45 minutes, enabling the flavors to meld and the jalapeños to soften slightly.
- Jar and chill: Transfer the mixture into sterilized glass jars with tight-fitting lids. Seal and refrigerate for at least 24 hours to develop the full flavor.
- Storage: Keep chilled and consume within one month for best freshness and taste.
Notes
- Wear gloves when slicing jalapeños to prevent skin irritation.
- For a milder pickle, remove the seeds from half the jalapeños.
- These pickles are ideal for enhancing burgers, sandwiches, or charcuterie boards with a sweet and spicy twist.
