Print

Jalapeño Bread and Butter Pickles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

This recipe for Jalapeño Bread and Butter Pickles combines spicy jalapeños with tangy onions and a sweet, aromatic pickling brine. The pickles are prepared by salting and chilling fresh jalapeños and onions, then cooking them in a flavorful vinegar and sugar mixture infused with warming spices. The pickles can be canned for long-term storage or refrigerated for immediate enjoyment, making them a versatile and delightful addition to sandwiches, burgers, or as a zesty snack.

Ingredients

Pickling Ingredients

  • 2 pounds jalapeño peppers
  • 1 pound white or yellow onions, thinly sliced
  • 1/4 cup pickling salt or kosher salt
  • 1 1/4 cups white vinegar
  • 1 cup apple cider vinegar
  • 2 1/4 cups sugar
  • 1 tablespoon mustard seeds
  • 1 star anise
  • 1 cardamom pod
  • 3/4 teaspoon celery seeds
  • 1-inch piece cinnamon stick
  • 6 whole cloves
  • 1/2 teaspoon turmeric

Instructions

  1. Prep the jalapeños: Cut the stem end off of the jalapeños, then slice them in half lengthwise. Remove and discard all seeds and ribs to reduce heat. It is recommended to wear protective gloves or cover hands with plastic to avoid skin irritation. Wash hands thoroughly after handling.
  2. Salt and chill: In a large bowl, combine the jalapeños, thinly sliced onions, and pickling salt. Stir well to evenly distribute the salt. Cover the mixture with a clean, thin towel and ice, then refrigerate for about 4 hours to draw out moisture and mellow flavors.
  3. Rinse and drain: After chilling, rinse the jalapeños and onions thoroughly to remove the salt. Drain well and repeat rinsing and draining to ensure all salt is washed away.
  4. Heat jars (if canning): Clean the canning jars thoroughly. Place them on a metal rack in a large canning pot filled with warm water at least an inch above the jars. Bring to a boil, then reduce heat to keep jars warm until ready to use. Wash lids in hot soapy water.
  5. Make the pickling brine: In a 4 or 6-quart pot, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, star anise, cardamom pod, celery seeds, cinnamon stick, cloves, and turmeric. Bring to a boil, stirring to dissolve the sugar and infuse the spices.
  6. Add jalapeños and onions and boil: Add the rinsed jalapeños and onions to the spiced vinegar mixture and bring to a boil again. The vegetables will cook and their color will shift to a duller green, indicating they are ready.
  7. Pack jars: Using a slotted spoon, carefully pack the cooked jalapeños and onions into the hot jars, leaving about 1 inch of headspace. Pour the hot brine over the vegetables until they are fully covered, leaving about 1/2 inch of space between the brine and the jar rim.
  8. Seal and process jars (optional): For long-term storage outside the refrigerator, place the filled jars back into the canning pot with hot water covering at least 1 inch above the jars. Boil vigorously for 15 minutes, adjusting processing time if you live above 1,000 feet elevation. Remove jars with tongs and let cool to room temperature.
  9. Chill and store: Once cooled, store pickles in the refrigerator if not processed in a water bath. Allow pickles to chill for at least 4 hours before serving to let flavors develop.

Notes

  • Wear gloves or protective covering when handling jalapeños to avoid irritation.
  • Use pickling salt or kosher salt; avoid table salt as it can darken pickles and muddy the brine.
  • If planning to consume pickles quickly, the water bath can be skipped and jars stored in the refrigerator.
  • Adjust water bath processing time if you live above 1,000 feet elevation.
  • Store pickles for at least 4 hours chilled before serving to allow flavors to meld.

Find it online: https://dishcooks.com/jalapeno-bread-and-butter-pickles-recipe/