We’ve always loved the sweet-spicy kick of bread and butter jalapeno peppers, a fun twist on the classic American pickling tradition that originated in the early 20th century. These zesty peppers blend the tangy sweetness of bread and butter pickles with jalapeno’s fiery heat, making them a versatile favorite for sandwiches, tacos, or snacking straight from the jar.
In our kitchen, we’ve perfected this simple recipe to help you create a batch that’ll impress friends and elevate everyday meals. It’s an easy way to preserve summer’s bounty and add bold flavor to your table.
Ingredients
For our bread and butter jalapeno peppers recipe, we select fresh, high-quality ingredients to capture that perfect sweet-spicy balance. Below, we list them in the order they are used, with prep specifics noted for accuracy and ease.
- 1 pound fresh jalapeno peppers, sliced into 1/4-inch rings (remove seeds for milder heat if desired)
- 1 large onion, thinly sliced (we recommend a sweet variety like Vidalia for enhanced flavor)
- 1 cup white vinegar (provides the tangy base for the brine)
- 1 cup apple cider vinegar (adds a subtle fruity note to complement the sweetness)
- 2 cups granulated sugar (key for the bread and butter sweetness—adjust to taste for less sweetness)
- 1 tablespoon salt (use kosher salt for better control and crunch)
- 1 teaspoon mustard seeds (whole seeds for texture and a mild pungent kick)
- 1 teaspoon celery seeds (infuses a fresh, herbaceous aroma)
- 1/2 teaspoon ground turmeric (gives the pickles their classic golden hue and earthy flavor)
Equipment Needed
We rely on the right equipment to make our bread and butter jalapeno peppers safely and efficiently ensuring every batch turns out perfectly preserved. Gathering these tools beforehand streamlines the process and minimizes risks during canning.
Canning Tools
To prepare and can our bread and butter jalapeno peppers, we need essential tools that ensure proper sealing and safety. Below is a detailed list of the key items:
- Canning Jars: Use 8-ounce mason jars with tight seals; we recommend at least 6 jars to accommodate a standard batch size.
- Lids and Bands: Select new flat lids and reusable bands; these are crucial for creating an airtight environment to prevent spoilage.
- Canning Pot or Large Stockpot: A 21-quart pot with a rack is ideal; it allows for full submersion of jars in boiling water for proper processing.
- Jar Lifter: This tool with heat-resistant grips lets us safely remove hot jars from the pot without burns.
- Canning Funnel: A wide-mouth funnel helps us pour the pepper mixture into jars cleanly reducing spills and waste.
- Ladle: Choose a stainless-steel ladle for transferring the hot pickling liquid accurately into each jar.
- Timer: A simple kitchen timer ensures we process jars for the exact recommended time typically 10-15 minutes based on altitude for optimal results.
| Altitude (Feet) | Processing Time (Minutes) |
|---|---|
| 0-1,000 | 10 |
| 1,001-3,000 | 15 |
| 3,001-6,000 | 20 |
| Above 6,000 | 25 |
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through the straightforward steps to create our flavorful bread and butter jalapeno peppers at home.
Prep Work
Before we begin cooking, let’s prepare our ingredients to ensure everything is ready for efficient assembly. Start by washing 2 pounds of jalapeno peppers under cool running water and patting them dry with a clean kitchen towel. Slice the peppers into 1/4-inch thick rings using a sharp knife, removing the stems and seeds if you prefer less heat—we recommend keeping some seeds for that signature spicy kick.
Next, peel and thinly slice 1 large sweet onion into rings for even distribution in the jars. In a small bowl, measure out the dry spices: 1 tablespoon mustard seeds, 1 teaspoon celery seeds, and 1/2 teaspoon ground turmeric. Gather your measured liquids too: 1 cup white vinegar, 1 cup apple cider vinegar, 2 cups granulated sugar, and 2 tablespoons salt. This prep sets the stage for a smooth process, allowing us to focus on the flavors that make our bread and butter jalapenos stand out.
Cooking the Brine
With our ingredients prepped, we now cook the brine to infuse it with the perfect sweet-spicy balance. In a large stainless-steel pot, combine the 1 cup white vinegar, 1 cup apple cider vinegar, 2 cups granulated sugar, and 2 tablespoons salt over medium-high heat.
Stir the mixture constantly until the sugar and salt fully dissolve, then add the 1 tablespoon mustard seeds, 1 teaspoon celery seeds, and 1/2 teaspoon ground turmeric. Bring the brine to a rolling boil and let it simmer for 5 minutes to allow the spices to bloom and release their aromatic flavors. Once done, remove the pot from the heat—this brine forms the heart of our bread and butter jalapeno peppers, ensuring a tangy sweetness that preserves the peppers beautifully.
Assembling and Canning
Finally, we assemble and can our peppers to lock in freshness and extend shelf life. Using a canning funnel, pack the sliced jalapeno peppers and onion rings tightly into 4 sterilized 8-ounce mason jars, leaving 1/2 inch of headspace at the top of each jar.
Ladle the hot brine into the jars over the peppers, maintaining that 1/2-inch headspace and ensuring the peppers are fully submerged. Wipe the jar rims clean with a damp cloth, then secure new flat lids and reusable bands. Process the jars in a large canning pot of boiling water according to the altitude-based times below—refer to our earlier chart for precision.
| Altitude (feet) | Processing Time (minutes) |
|---|---|
| 0–1,000 | 10 |
| 1,001–3,000 | 15 |
| 3,001–6,000 | 20 |
| Above 6,000 | 25 |
After processing, remove the jars with a jar lifter and let them cool on a clean towel—this step guarantees safe, long-lasting jars of our homemade bread and butter jalapeno peppers ready for your next meal.
Make-Ahead and Storage Tips
To maximize the flavor and safety of our bread and butter jalapeno peppers, we outline practical strategies for preparing ahead and storing your homemade batch. This ensures you can enjoy the sweet-spicy crunch whenever you need it.
Make-Ahead Tips
We love making these peppers in advance to save time during busy days. Here’s how to streamline your preparation:
- Slice the peppers and onions early: Wash and slice your jalapeno peppers and sweet onions up to 24 hours in advance. Store them in an airtight container in the refrigerator to keep them crisp and fresh, preventing any loss of texture before canning.
- Prepare the brine mixture ahead: Combine the vinegar, sugar, salt, mustard seeds, celery seeds, and ground turmeric in a pot up to a day before. Heat it gently on the stove until dissolved, then cool and refrigerate in a sealed jar. This allows the flavors to meld, enhancing the bread and butter jalapeno peppers‘ signature balance.
- Assemble jars in stages: Sterilize your mason jars and lids a few hours ahead, then pack the sliced peppers and onions into them just before cooking the brine. This reduces last-minute rush and minimizes exposure to air, which can affect quality.
Storage Tips
Proper storage is key to preserving the vibrant flavors and extending the shelf life of your bread and butter jalapeno peppers. Always prioritize safety to avoid spoilage.
- For unopened canned jars: After processing, store the sealed jars in a cool, dark place like a pantry. Ensure the seals are tight by checking for a pop when opening—if they don’t seal properly, refrigerate immediately.
- Refrigerate after opening: Once opened, transfer the jar to the refrigerator and use within 4 weeks for optimal taste and crunch. The peppers will retain their sweet-spicy essence, but we recommend consuming them soon to enjoy the best texture.
- Freezing options: If you have excess peppers not canned, freeze them in airtight bags for up to 3 months. Thaw in the refrigerator before use, though note that freezing may slightly soften the crunch—perfect for adding to salsas or stews.
- Signs of spoilage: Always inspect for bulging lids, off odors, or mold before eating. If you notice any, discard the contents immediately to ensure food safety.
| Storage Method | Duration | Conditions for Best Results |
|---|---|---|
| Unopened canned jars | Up to 12 months | Cool (below 70°F), dark, dry environment |
| Refrigerated after opening | Up to 4 weeks | Sealed container, 40°F or below |
| Frozen (uncanned) | Up to 3 months | Airtight bags, maintain 0°F for quality |
Conclusion
We’ve loved exploring this recipe for bread and butter jalapeno peppers
as it brings fresh flavors right to our tables.
It’s a simple way to preserve summer’s best and add excitement to meals.
We hope you’ll enjoy making and sharing these spicy treats as much as we do.
Frequently Asked Questions
What are bread and butter jalapeno peppers?
Bread and butter jalapeno peppers are a sweet-spicy pickled variation of traditional jalapenos, combining fresh peppers with onions, vinegar, sugar, and spices for a flavorful twist. They’re versatile, perfect for snacks, sandwiches, or adding zest to meals, and help preserve summer produce easily at home.
What ingredients are needed for the recipe?
You’ll need fresh jalapeno peppers, sweet onions, white and apple cider vinegar, granulated sugar, salt, mustard seeds, celery seeds, and ground turmeric. These high-quality ingredients create a balanced sweet-spicy brine, making it simple to achieve great flavor with just a few pantry staples.
What equipment is required for canning?
Essential tools include 8-ounce mason jars, new flat lids and bands, a large canning pot, jar lifter, canning funnel, stainless-steel ladle, and a kitchen timer. Gathering these items beforehand ensures safe, efficient canning and helps avoid risks during the process.
How do I prepare bread and butter jalapeno peppers?
Start by washing and slicing jalapenos and onions, then cook a brine with vinegars, sugar, and spices. Pack the slices into sterilized jars, cover with hot brine, and process in a canning pot based on your altitude for safe preservation. The whole process is straightforward and takes about an hour.
Can I make this recipe ahead of time?
Yes, you can slice peppers and onions a day in advance, prepare the brine mixture ahead, and assemble jars in stages to save time. This approach streamlines the canning process while keeping flavors fresh, but always refrigerate prepped ingredients to maintain safety.
How should I store the canned peppers?
Store unopened jars in a cool, dark place for up to a year. Once opened, refrigerate for up to four weeks, and freeze any excess for up to three months. Follow the storage chart for best results to keep flavors vibrant and ensure food safety.
What are the signs of spoilage?
Discard jars showing bulging lids, off odors, mold, or unusual colors, as these indicate spoilage. Always check for these signs before consuming to ensure safety, and store properly to extend shelf life and maintain the peppers’ quality.