We’ve always loved putting a fresh spin on timeless recipes, and our Jalapeno Bread and Butter pickles do just that. This zesty variation takes the sweet crunch of traditional bread and butter pickles—originally a Depression-era favorite—and amps it up with fiery jalapenos for an irresistible twist.
Whether you’re jazzing up burgers or snacking straight from the jar these pickles pack bold flavor that keeps you coming back. Let’s dive into why this recipe is a must-try for spice enthusiasts and pickle pros alike.
Ingredients
For our Jalapeno Bread and Butter Recipe, we gather fresh, high-quality ingredients to create a spicy twist on the classic pickle. Below, we list them in the order they are used, with prep specifics for accuracy and ease.
- Cucumbers: 4 medium fresh cucumbers, washed and thinly sliced (about 1/8-inch thick for optimal crunch)
- Jalapeno peppers: 6-8 fresh jalapenos, sliced into rings (remove seeds and membranes if you prefer milder heat)
- Onion: 1 large yellow onion, peeled and thinly sliced (aim for even rings to ensure uniform pickling)
- Garlic: 4 cloves, minced (for adding aromatic depth early in the process)
- White vinegar: 2 cups (use distilled for a clean, sharp tang in the brine)
- Granulated sugar: 1 cup (dissolved in the brine for that signature sweet balance)
- Salt: 2 tablespoons kosher salt (sprinkled over vegetables first to draw out moisture)
- Mustard seeds: 1 tablespoon whole seeds (added to the brine for texture and flavor)
- Celery seeds: 1 teaspoon (incorporated into the brine for a subtle, earthy note)
- Turmeric: 1 teaspoon ground (mixed into the brine for color and a mild peppery taste)
- Pickling spices: 1 tablespoon blend (including coriander, allspice, and peppercorns, added last to the brine for complexity)
Tools and Equipment
Before we dive into preparing our Jalapeno Bread and Butter pickles, let’s gather the essential tools that make the process safe, efficient, and enjoyable. Having the right equipment ensures we handle ingredients like fresh cucumbers and jalapenos with precision while achieving that perfect crunch and spice.
We recommend the following tools, organized by their role in the recipe:
- Cutting board: A sturdy, non-slip surface for slicing cucumbers, jalapenos, and onions safely to maintain even pieces and prevent accidents.
- Chef’s knife: Sharp and reliable for chopping vegetables into uniform slices, which helps in even pickling and flavor distribution.
- Measuring cups and spoons: Accurate for measuring ingredients such as 2 cups of white vinegar and 1 cup of granulated sugar, ensuring our brine is perfectly balanced.
- Large pot: Ideal for boiling the brine mixture, with a capacity of at least 4 quarts to accommodate all ingredients without overflow.
- Mason jars with lids and bands: Food-grade glass jars (pint or quart size) for canning and storing the pickles, allowing them to develop flavors over time.
- Canning funnel: Makes it easy to pack jars with sliced vegetables and pour hot brine without spills, promoting hygiene and efficiency.
- Ladle: For transferring hot brine into jars smoothly, reducing mess and ensuring even filling.
- Heat-resistant tongs: Useful for handling hot jars during the sealing process, keeping our hands safe from burns.
| Tool Setup | Estimated Jars Processed | Ideal for Batch Size |
|---|---|---|
| Basic (Pot + Jars) | 4-6 jars | Small batches (1-2 lbs vegetables) |
| Advanced (With Canner) | 8-12 jars | Large batches (3+ lbs vegetables) |
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the straightforward steps to create our Jalapeno Bread and Butter Recipe. Follow these instructions closely to achieve spicy, crunchy pickles bursting with flavor.
Prep
Before cooking, we prepare the ingredients to ensure even pickling and optimal texture. Start by washing 4 medium cucumbers under cold water then slice them into 1/4-inch thick rounds using a sharp chef’s knife on a sturdy cutting board. Next, slice 6-8 jalapeno peppers lengthwise and remove the seeds if you prefer milder heat—wear gloves to handle them safely.
Thinly slice 1 large yellow onion into rings and mince 4 cloves of garlic for even distribution. In a large bowl, combine the sliced cucumbers, jalapenos, onion, and garlic with 2 tablespoons of kosher salt. Toss gently to coat then let the mixture sit for 1 hour to draw out excess moisture—this step enhances the crunch in our Jalapeno Bread and Butter Recipe.
Cook
Once prepped, we cook the brine to infuse it with spices and create the signature sweet-spicy tang. In a large pot over medium heat, combine 2 cups of white vinegar, 1 cup of granulated sugar, 1 tablespoon of mustard seeds, 1 teaspoon of celery seeds, 1 teaspoon of turmeric, and 1 tablespoon of pickling spices.
Stir the mixture constantly until the sugar fully dissolves then bring it to a boil. Reduce the heat and simmer for 5 minutes to blend the flavors. For safety, use heat-resistant tongs to handle the pot—this ensures our brine is perfectly balanced for the Jalapeno Bread and Butter Recipe.
Assemble
With the brine ready, we assemble the pickles into jars for storage and preservation. Sterilize food-grade Mason jars by boiling them in water for 10 minutes then pack the drained cucumber mixture tightly into the jars using a canning funnel.
Pour the hot brine over the packed ingredients, leaving 1/2 inch of headspace at the top of each jar to allow for expansion. Wipe the jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes based on your batch size—for small batches of 4-6 jars, a basic pot works, while larger batches of 8-12 jars may require a canner.
| Batch Size | Jars Processed | Recommended Setup |
|---|---|---|
| Small | 4-6 | Basic pot |
| Large | 8-12 | Canner |
Make-Ahead Instructions
To make our Jalapeno Bread and Butter Pickles even more convenient, we can prepare certain components in advance without compromising flavor or safety. This approach saves time during busy days while ensuring freshness and crunch. Let’s break down the key steps for making ahead effectively.
Prepping Ingredients Ahead
We recommend slicing and salting the vegetables in advance to enhance their texture. Start by washing and thinly slicing 4 medium cucumbers and 6-8 jalapeno peppers as outlined in our preparation section. Toss them with 2 tablespoons of kosher salt in a large bowl, then cover and refrigerate. This step draws out excess moisture, making the pickles extra crisp.
- For cucumbers and jalapenos: Prepare up to 24 hours ahead. Store in an airtight container in the refrigerator to maintain their vibrant color and heat.
- For onions and garlic: Slice 1 large yellow onion and mince 4 cloves of garlic up to 12 hours in advance. Keep them separate in sealed bags or containers in the fridge to prevent odor transfer.
Preparing the Brine in Advance
Our brine is the heart of the recipe, infusing sweet and spicy notes into every bite. We can mix and cook the brine ahead to streamline assembly day.
Follow these steps:
- In a large pot, combine 2 cups of white vinegar, 1 cup of granulated sugar, 2 tablespoons of kosher salt, and spices like mustard seeds, celery seeds, and turmeric.
- Bring the mixture to a boil over medium heat, stirring until fully dissolved, then remove from heat and let it cool completely.
- Transfer the cooled brine to a sealed glass jar or bottle and refrigerate.
This brine can be made up to 3 days ahead, allowing flavors to meld for even better results.
Storage and Safety Tips
When making components ahead, proper storage is crucial to avoid spoilage and ensure safety. Below, we outline recommended make-ahead times and methods in a handy table for quick reference:
| Component | Make-Ahead Time | Storage Method |
|---|---|---|
| Sliced cucumbers and jalapenos | Up to 24 hours | Airtight container in refrigerator |
| Sliced onions and garlic | Up to 12 hours | Sealed plastic bag in refrigerator |
| Cooked brine mixture | Up to 3 days | Glass jar or bottle in refrigerator |
Always check for signs of spoilage like off odors or sliminess before using make-ahead elements. When you’re ready to assemble, simply reheat the brine if needed and proceed with sterilizing jars and packing as per our detailed instructions. This way, we keep our Jalapeno Bread and Butter Pickles bold, crunchy, and ready to enhance any meal.
Conclusion
We’re thrilled you’ve explored our Jalapeno Bread and Butter recipe with us. It’s a simple way to bring bold flavors into your kitchen that’ll elevate everyday meals.
By trying this twist on a classic, you’ll discover the joy of homemade pickles that stand out in taste and texture. Let’s get pickling and enjoy the spicy crunch in your next burger or snack—it’s sure to become a favorite.
Frequently Asked Questions
What are Jalapeno Bread and Butter Pickles?
Jalapeno Bread and Butter Pickles are a spicy twist on the classic Depression-era sweet pickles. They combine fresh cucumbers with jalapenos for a bold, crunchy flavor, perfect for burgers or snacking. This recipe appeals to spice lovers and pickle fans by blending sweet, tangy, and hot elements for a unique taste.
What ingredients are needed for this recipe?
You’ll need 4 medium cucumbers, 6-8 jalapeno peppers, 1 large yellow onion, 4 garlic cloves, 2 cups white vinegar, 1 cup sugar, 2 tablespoons kosher salt, and spices like mustard seeds, celery seeds, turmeric, and pickling spices. These fresh ingredients ensure optimal flavor and texture when prepared as directed.
What tools are required to make these pickles?
Essential tools include a cutting board, sharp chef’s knife, measuring cups and spoons, a large pot for brine, Mason jars, a canning funnel, ladle, and heat-resistant tongs. For small batches, process 4-6 jars; for larger ones, use a canner for 8-12 jars to ensure safety and efficiency.
How do I make Jalapeno Bread and Butter Pickles?
Start by washing and slicing cucumbers and jalapenos, then let them sit with salt for crunch. Cook a brine of vinegar, sugar, and spices. Sterilize jars, pack the mixture, pour in hot brine, and process in a boiling water bath. Follow the steps carefully for safe, flavorful results in about an hour.
Can I prepare Jalapeno Bread and Butter Pickles ahead of time?
Yes, slice and salt cucumbers and jalapenos up to 24 hours in advance, and prepare onions and garlic up to 12 hours ahead. Make the brine early to let flavors meld. This simplifies assembly while maintaining safety, freshness, and crunch.
How should I store homemade Jalapeno Bread and Butter Pickles?
Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within 2-4 weeks. Always check for seals and signs of spoilage to keep them safe and tasty.
Are Jalapeno Bread and Butter Pickles suitable for beginners?
Absolutely, with straightforward steps and common ingredients, this recipe is beginner-friendly. Just follow safety tips for handling hot brine and sterilizing jars to avoid mishaps and achieve great results on your first try.