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Sweet and Spicy Bread and Butter Jalapeño Pickles

These pickles blend sweet, spicy, and tangy flavors for a nostalgic and crowd-pleasing treat that's easy to make and perfect for sandwiches, burgers, or cheese boards.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Snack
Cuisine: American
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet and Spicy Bread and Butter Jalapeño Pickles
  • 1.5 cups jalapeños sliced 1/4 inch thick, seeds and membranes removed for milder pickles
  • 0.25 cup onion thinly sliced
  • 0.5 cup sugar
  • 0.25 cup apple cider vinegar
  • 0.5 tsp celery seed
  • 0.75 tsp salt
  • optional garlic cloves, mustard seeds, crushed red pepper flakes to taste, for extra flavor

Equipment

  • Mixing bowl
  • Glass Jar or Airtight Container

Method
 

  1. Step 1: Slice the jalapeños into 1/4-inch thick rounds. Remove seeds and membranes if a milder pickle is desired.
  2. Step 2: In a mixing bowl, combine sliced jalapeños, thinly sliced onion, sugar, apple cider vinegar, celery seed, and salt. Stir until sugar begins to dissolve.
  3. Step 3: Let the mixture sit at room temperature for 30 to 60 minutes, stirring occasionally to ensure jalapeños are covered by liquid.
  4. Step 4: Transfer the pickles and liquid into a clean glass jar or airtight container with a tight-fitting lid.
  5. Step 5: Refrigerate for at least 48 hours to allow flavors to develop. Pickles will be best enjoyed within 2 to 3 days.

Notes

For milder pickles, remove jalapeño seeds and membranes before slicing. Use fresh, crisp jalapeños for best texture. Optional additions include garlic, mustard seeds, and crushed red pepper flakes for extra flavor. Store pickles in the fridge up to two weeks, but best consumed within 3 days for optimal flavor and crunch.