Description
These Bread and Butter Jalapeño Pickles are a delightful blend of sweet and spicy flavors, perfect for adding a punch to your favorite dishes. Easy to make and even easier to enjoy!
Ingredients
Scale
Jalapeño Pickles:
- 1 pound fresh jalapeños, sliced into 1/4-inch rings
- 1 small yellow onion, thinly sliced
Brine:
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
Instructions
- Jalapeño Pickles: In a large heatproof bowl, combine sliced jalapeños and onions.
- Brine: Pour hot brine over jalapeños and onions. Let cool at room temperature for 1 hour. Transfer to glass jars, refrigerate for at least 24 hours before serving.
In a medium saucepan, mix sugar, apple cider vinegar, white vinegar, water, mustard seeds, celery seeds, turmeric, and salt. Boil over medium-high heat, stirring until sugar dissolves.
Notes
- These pickles are great on burgers, sandwiches, tacos, or charcuterie boards.
- Refrigerate jalapeños before slicing for extra crunch, avoid over-soaking in hot brine.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 5g
- Sodium: 95mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
