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bread and butter jalapenos 2.png

bread and butter jalapenos


  • Author: Isabella Hayes
  • Total Time: 4 hours 45 minutes
  • Yield: About 2 quarts (32 servings) 1x
  • Diet: Vegan, Gluten-Free

Description

🌢️ Enjoy a perfect balance of sweet and spicy with these homemade bread and butter jalapeños, adding a flavorful kick to your meals.
πŸ₯’ This recipe offers a versatile condiment that’s great for tacos, burgers, and sandwiches, with the option to can for long-lasting freshness.


Ingredients

Scale

2 pounds jalapeno peppers, stem ends removed, halved lengthwise, seeds and ribs discarded

1 pound thinly sliced white or yellow onions

1/4 cup pickling or kosher salt (avoid table salt to keep pickle liquid clear)

1 1/4 cups white vinegar

1 cup apple cider vinegar

2 1/4 cups granulated sugar

1 tablespoon mustard seeds

1 star anise

1 cardamom pod

3/4 teaspoon celery seeds

1-inch cinnamon stick

6 whole cloves

1/2 teaspoon turmeric powder

Optional: garlic cloves for additional flavor


Instructions

Prepare the jalapenos: Wash and thinly slice 2 pounds of jalapeno peppers, removing seeds and ribs if you prefer less heat.

Salt the peppers and onions: Mix sliced jalapenos with 1 pound of thinly sliced onions and 1/4 cup of pickling or kosher salt. Refrigerate under ice for about 4 hours, or up to 24 to 48 hours for extra crispness.

Rinse and drain: After salting, rinse the jalapenos and onions thoroughly to remove excess salt, then drain well.

Make the pickling brine: In a medium pot, combine 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 cinnamon stick, 6 whole cloves, and 1/2 teaspoon turmeric. Bring to a boil and stir until sugar dissolves.

Add jalapenos and onions: Add drained jalapenos and onions to the boiling brine. Bring back to a gentle boil then remove from heat as soon as jalapenos fade to a dull green.

Pack jars: Use sterilized jars, packing jalapenos and onions tightly, leaving about 1 inch headspace.

Pour hot brine: Pour hot brine over jalapenos to cover completely with approximately 1/2 inch headspace, then seal jars with lids securely.

Cool and store: Let jars cool to room temperature. For extended shelf stability, process jars in a boiling water bath for 15 minutes (adjust for elevation). Otherwise, refrigerate, consuming within 2 years for optimal flavor development.

Wait and enjoy: Bread and butter jalapenos are ready after 24 hours but develop best flavor after 1 to 3 weeks of refrigeration.

Notes

🧀 Wear gloves or protect your hands with vegetable oil when handling jalapeños to avoid skin irritation.
πŸ§‚ Use kosher or pickling salt instead of table salt to keep the pickle liquid clear.
🍯 Ensure jars and lids are sterilized and peppers are fully covered with brine to prevent spoilage.

  • Prep Time: 4 hours (salting)
  • Water bath canning time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Condiment
  • Method: Pickling and Canning
  • Cuisine: American

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 46
  • Sugar: 11 g
  • Sodium: 229 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: Bread and Butter, Jalapenos, Pickles, Sweet and Spicy