Recipe for Bread and Butter Jalapeno Peppers
This recipe for bread and butter jalapeno peppers is the perfect mix of sweet and spicy — easy to make, bursting with flavor, and ready in just 20 minutes!
Ingredients
- 1 lb fresh jalapeño peppers sliced into rings
- 1 ½ cups white vinegar
- 1 cup granulated sugar
- 1 tsp mustard seeds
- 1 tsp celery seeds
- ½ tsp ground turmeric
- 1 tbsp kosher salt
- ½ small red onion thinly sliced (optional)
- 2 garlic cloves crushed (optional)
- ½ tsp chili flakes optional
Instructions
- Wash jalapeños and slice them into ⅛ to ¼-inch rings, removing seeds if you want less heat
- In a saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt, then bring to a boil while stirring
- Add sliced jalapeños to the boiling brine and simmer for 2–3 minutes until slightly softened
- Fill clean jars with the peppers using a slotted spoon, then pour in the hot brine to cover them completely
- Seal the jars tightly and let them cool to room temperature before transferring to the fridge
- Refrigerate for at least 24 hours before serving for the best flavor
- Enjoy this sweet and spicy recipe for bread and butter jalapeno peppers with sandwiches, burgers, and BBQ meals
Notes
- Wear gloves when handling jalapeños to avoid skin or eye irritation
- You can substitute white vinegar with apple cider vinegar for added depth and subtle sweetness
- Add red onion or garlic to create a more complex brine flavor
- These jalapeños pair perfectly with cheesy chicken dishes and pulled pork sandwiches
- For a milder batch, remove all seeds and ribs from the peppers before pickling