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
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.
Notes
- Wear gloves when handling jalapeños to prevent skin irritation.
- For milder pickles, remove all seeds and membranes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning or Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/32 of recipe
- Calories: 46
- Sugar: 9g
- Sodium: 229mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
