These Easy Pickled Bread and Butter Jalapenos are a tasty way to spice up your dishes! With a sweet and tangy mix of vinegar and sugar, they add a delightful kick to sandwiches and nachos.
I love keeping a jar in the fridge for a quick flavor boost. Also, they’re so simple to make that you’ll want to whip up a batch every week. Get ready to enjoy some zing! 🌶️
Key Ingredients & Substitutions
Jalapeno Peppers: Fresh jalapenos are essential for the right flavor and heat. If you prefer a milder taste, you can use banana peppers or even green bell peppers instead.
Vinegar: White vinegar works great here, but apple cider vinegar can add a nice flavor twist. If you want something different, rice vinegar is also a tasty option.
Sugar: Granulated sugar sweetens the brine perfectly. If you’re looking for alternatives, brown sugar adds depth, and honey or agave syrup can be used for a more natural sweetness.
Onion: A small onion adds crunch and flavor. You can swap it with red onion for a sweeter taste, or omit it if you want a simpler pickle.
Spices: The turmeric, mustard seeds, and celery seeds are optional. Feel free to play with spices like coriander or dill to customize the flavor to your liking!
How Do I Ensure My Jalapenos Are Pickled Perfectly?
Pickling jalapenos is straightforward, but a few tips can make a big difference in flavor and texture:
- Slice jalapenos evenly for consistent pickling. Thin rings work best for quick absorption of flavors.
- Make sure to dissolve the sugar and salt completely in the vinegar mixture. This guarantees a balanced taste.
- Allow the jar to cool before refrigerating to preserve crunchiness. Cooling slowly helps keep them crisp!
- For the best taste, let them sit for at least 24 hours before enjoying, but they can be even better after a couple of days.
Easy Pickled Bread and Butter Jalapenos
Ingredients You’ll Need:
For the Pickles:
- 10 fresh jalapeno peppers, sliced into rings
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 small onion, thinly sliced
- 1/2 teaspoon turmeric powder (optional, for color)
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon celery seeds (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 24 hours to allow the jalapenos to pickle and develop their delicious flavor. The process is quick and easy, but the waiting makes the flavor just right!
Step-by-Step Instructions:
1. Wash and Slice the Jalapenos:
Start by washing your jalapenos under cool running water. Slice them into thin rings, removing the stems (and the seeds if you want less heat). If you love spicy food, keep those seeds in for an extra kick!
2. Prepare the Pickling Liquid:
In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, and turmeric powder if you’re using it. Stir everything together over medium heat until the sugar and salt dissolve completely. This usually takes just a few minutes.
3. Add Spices and Bring to a Boil:
Next, add the mustard seeds and celery seeds to your pickling liquid. Bring it to a gentle boil, then remove from heat. Your kitchen should smell amazing right about now!
4. Fill the Jar with Vegetables:
Carefully place the sliced jalapenos and onions into a clean, heatproof jar or container. You want to make sure they fit snugly.
5. Pour the Hot Liquid:
Now, pour the hot pickling liquid over the jalapenos and onions, ensuring they are fully submerged. If there are any spices left in the pan, sprinkle them in for added flavor.
6. Cool and Refrigerate:
Let the jar cool down to room temperature, which will take about 30 minutes. Once cooled, seal the jar with a lid and pop it in the refrigerator.
7. Pickle and Enjoy:
Let the jalapenos pickle for at least 24 hours for the best flavor. They can be stored in the fridge for up to 2 weeks—if they last that long!
Enjoy your homemade pickled jalapenos on sandwiches, tacos, burgers, or just as a tasty snack straight from the jar. They’re a perfect way to add some zing to any meal! 🌶️
Can I Use Other Types of Peppers?
Absolutely! While jalapenos are the star of this recipe, you can substitute them with banana peppers for a milder taste or serrano peppers if you want even more heat. Just ensure the peppers are fresh for the best flavor.
How Long Can I Store the Pickled Jalapenos?
The pickled jalapenos can be stored in the refrigerator for up to 2 weeks. Just make sure they stay submerged in the pickling liquid to maintain their crispness and flavor.
Can I Adjust the Level of Sweetness?
Yes! If you prefer a less sweet pickle, reduce the amount of sugar to 1/3 cup or even omit it entirely. You can also experiment with adding a touch of honey or agave for a different flavor profile while reducing granulated sugar.
What Are Some Ways to Use Pickled Jalapenos?
These tangy jalapenos are so versatile! Use them on tacos, sandwiches, or burgers, or toss them into salads or grain bowls for an extra zing. They make a great topping for nachos or can be enjoyed straight from the jar as a snack!
