If you’re a fan of sweet and spicy condiments, get ready for your new obsession: Bread and Butter Jalapeño Pickles. These gorgeous pickles take everything you love about the classic bread and butter flavor—sugary, tangy, and perfectly seasoned—and give it a gentle kick of heat. With lustrous green jalapeños and delicate onions swimming in a golden brine, this is the ultimate balance of bold and comforting. Whether you tuck them into sandwiches, spoon them onto grilled meats, or snack on them straight from the jar, these pickles are pure flavor magic waiting to elevate your meals.

Bread and Butter Jalapeño Pickles Recipe - Recipe Image

Ingredients You’ll Need

Bread and Butter Jalapeño Pickles are all about a handful of vibrant ingredients, each playing a key role in the final result. Don’t let the list fool you—these are everyday staples, and every single one is there to bolster flavor, add complexity, or perfect the texture and color of your pickles.

Jalapeño Peppers (2 pounds): Go for fresh, firm jalapeños for that gorgeous crunch and vibrant heat; remember, removing seeds and membranes will mellow the spice!
White or Yellow Onions (1 pound): Thinly sliced onions turn sweet and silky, matching the jalapeños’ zing with every bite.
Pickling or Kosher Salt (¼ cup): This salt draws out moisture and deepens the crunch of your veggies while seasoning the base.
White Vinegar (1¼ cups): Provides a clean, bright acidity that’s classic for pickling and keeps your pickles crisp.
Apple Cider Vinegar (1 cup): This adds sweet, fruity undertones that round out the tang.
Granulated Sugar (2¼ cups): The essential sweetness for that nostalgic bread and butter flavor.
Mustard Seeds (1 tablespoon): Punctuate every bite with subtle earthy notes and a pop of texture.
Star Anise (1 whole): Infuses gentle warm spice and a whiff of licorice that sets these pickles apart.
Cardamom Pod (1): Adds perfume and subtle citrusy complexity for a distinct flavor twist.
Celery Seeds (¾ teaspoon): Classic in bread and butter pickles for a savory, aromatic finish.
Cinnamon Stick (1 inch): Lends a delicate backdrop of warmth without overpowering the brine.
Whole Cloves (6): These drive home a warm, mellow spice that feels both nostalgic and exotic.
Ground Turmeric (½ teaspoon): This is what gives the pickles their signature sunny hue and earthy depth.

How to Make Bread and Butter Jalapeño Pickles

Step 1: Prep the Jalapeños and Onions

Start by slipping on kitchen gloves—trust me, your future self will thank you! Slice each jalapeño in half lengthwise, scooping out the seeds and membranes for a milder result. Then, thinly slice your onions so they’ll get silky in the final jar. Rinse everything and set in a roomy bowl; you want all those flavors mingling from the get-go.

Step 2: Salt and Chill

Sprinkle the salt evenly over the jalapeños and onions, then toss to coat. Cover the mixture with a generous scoop of ice and refrigerate for 4 hours. This step isn’t just for flavor—the cold and the salt pull out excess water, firming up the vegetables and ensuring that perfect, snappy crunch.

Step 3: Rinse and Drain

Once your veggies have chilled, rinse them very well under cold water to remove excess salt. Drain thoroughly; lingering moisture can dilute your beautiful brine, so don’t rush this part. Set the crisp, chilled veggies aside.

Step 4: Make the Sweet & Spiced Brine

In a large, nonreactive pot, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, star anise, cardamom, celery seeds, cinnamon stick, cloves, and turmeric. Bring the mixture to a boil, stirring until every last bit of sugar is dissolved. Inhale—this is the aroma of Bread and Butter Jalapeño Pickles in the making!

Step 5: Combine and Cook the Veggies

Add the drained jalapeños and onions right into the boiling brine. Bring everything back to a rolling boil and cook for 2 minutes. This quick simmer helps the flavors marry but keeps the vegetables firm and vibrant.

Step 6: Pack the Jars

Using a slotted spoon, fill sterilized jars with the piping hot jalapeño-onion mixture, leaving about an inch of headspace at the top. Carefully ladle in the brine to cover the vegetables completely. Wipe the jar rims clean, then seal with lids.

Step 7: Process or Chill

For shelf-stable Bread and Butter Jalapeño Pickles, process the sealed jars in a boiling-water bath for 15 minutes, then cool. Prefer an easier route? Seal the jars tightly and pop them in the fridge for the quick “refrigerator pickle” method. Either way, let the pickles rest at least a week—flavors deepen with just a bit of patience.

How to Serve Bread and Butter Jalapeño Pickles

Garnishes

These pickles don’t need much, but a sprinkle of chopped fresh dill or cilantro on top can make their colors pop and add a fresh herbal kick. A few extra mustard seeds scattered over the jar right before serving add a festive touch as well.

Side Dishes

A little tang and crunch from Bread and Butter Jalapeño Pickles beautifully offset creamy potato salad, smoky grilled meats, or even a simple cheese-and-cracker plate. They’re especially irresistible tucked into burgers and barbecue sandwiches.

Creative Ways to Present

Try layering these gorgeous pickles onto a charcuterie board, stacking them in mason jars as vibrant foodie gifts, or chopping them up to stir through egg salad or tuna salad for an unforgettable twist. You’ll be surprised at how they can totally transform a simple dish!

Make Ahead and Storage

Storing Leftovers

Once you’ve cracked into a jar, simply keep the pickles refrigerated with the lid tightly sealed. They’ll last several weeks at peak flavor—and probably disappear long before then!

Freezing

While traditional pickles aren’t the best candidates for freezing, you can freeze these for up to three months in freezer-safe containers. The texture may not be as crisp, but the flavor stays remarkably fresh.

Reheating

No reheating needed! Bread and Butter Jalapeño Pickles are best enjoyed straight from the refrigerator. If you use them on hot dishes, just let the warmth of your meal do the work of gently awakening their flavors.

FAQs

How spicy are Bread and Butter Jalapeño Pickles compared to regular pickles?

They’re mildly spicy, thanks to the jalapeños, but the sugar and vinegars balance out the heat. Removing all the seeds and membranes will keep things mellow—perfect if you want more sweet than spicy.

Can I use other peppers in place of jalapeños?

Absolutely! You can swap in other chili peppers or even sweet bell peppers for a kid-friendly, no-heat version. Just adjust the brining and slicing to fit their size and spiciness.

How long do these pickles need to sit before eating?

Give them at least one week in the jar to hit their prime. This lets the brine work its magic, melding flavors until each bite is perfectly balanced.

Do I need special equipment to make these pickles shelf-stable?

If you want shelf-stable jars, you’ll need a large pot or canning kettle for the boiling-water bath process. Otherwise, skip the canning step and keep your pickles refrigerated—they’re delicious either way!

What’s the best way to slice the onions and jalapeños?

Slice onions as thinly as possible for a melt-in-the-mouth texture. For jalapeños, halves or thick slices work best, giving you the right ratio of crunch, heat, and brine absorption.

Final Thoughts

Once you taste homemade Bread and Butter Jalapeño Pickles, you’ll wonder how you ever ate sandwiches or salads without them. With their dazzling color, punchy sweetness, and lively kick, they add instant wow to almost anything on your table. Grab those jars and let the pickling magic begin!

Bread and Butter Jalapeño Pickles Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 4 hours 40 minutes
Yield: About 2 quarts (32 servings) 1x
Diet: Vegetarian

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Description

These Bread and Butter Jalapeño Pickles strike the perfect balance between sweet and spicy, making them a delicious addition to sandwiches, burgers, or charcuterie boards. Whether you choose to can them for long-term storage or refrigerate for immediate enjoyment, these pickles are sure to be a hit!

Ingredients

Scale

Jalapeños:

2 pounds jalapeño peppers, halved lengthwise and seeded

Onions:

1 pound white or yellow onions, thinly sliced

Brine:

¼ cup pickling or kosher salt
1¼ cups white vinegar
1 cup apple cider vinegar
2¼ cups granulated sugar
1 tablespoon mustard seeds
1 star anise
1 cardamom pod
¾ teaspoon celery seeds
1 cinnamon stick (1 inch)
6 whole cloves
½ teaspoon ground turmeric

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Instructions

Prepare Vegetables: Wash and prepare the jalapeños and onions. Place them in a large bowl, sprinkle with salt, cover with ice, and refrigerate for 4 hours. Rinse well and drain.
Make Brine: In a large pot, combine white vinegar, apple cider vinegar, sugar, mustard seeds, star anise, cardamom, celery seeds, cinnamon stick, cloves, and turmeric. Bring to a boil, stirring until sugar dissolves.
Cook Pickles: Add the jalapeños and onions, return to a boil, and cook for 2 minutes.
Jar and Process: Pack the hot mixture into sterilized jars, leaving 1 inch of headspace, and pour in enough brine to cover. Process jars in a boiling-water bath for 15 minutes for shelf-stable pickles, or simply seal jars for refrigerator pickles.
Rest and Enjoy: Let pickles sit for at least 1 week before serving for best flavor.