Recipe for Bread and Butter Jalapeno Peppers Made Simple

Craving something sweet, spicy, and seriously addictive? This recipe for bread and butter jalapeño peppers hits all the right notes. Whether you’re topping burgers, stirring them into mac and cheese, or sneaking bites straight from the jar, these pickled delights deliver on flavor.

This sweet-and-spicy twist combines the sugary tang of traditional bread and butter pickles with the fiery kick of jalapeños. You don’t need special equipment or canning know-how — just fresh peppers, pantry staples, and a few spare jars.

If you plan on preserving these long-term, always refer to official canning safety guidelines. Proper methods ensure safe storage without sacrificing that signature crunch.

What Are Bread and Butter Jalapeño Peppers?

Bread and butter jalapeños are a flavorful blend of spicy heat and sweet tang. They’re inspired by the bread and butter pickles you might remember from childhood but reimagined with bold jalapeños.

Enjoy them:

• As a topping for grilled meats like smoked beef cheeks
• Inside sandwiches, burgers, and tacos
• On the side of creamy dishes like chicken and dumpling casserole
• On fish recipes like what to serve with tilapia

Some people also use apple cider vinegar instead of white vinegar for more complex flavor. Studies suggest vinegar may help with blood sugar control. For a science-backed perspective, see this review on vinegar’s medicinal uses.

Ingredients You’ll Need

• 1 lb fresh jalapeño peppers, sliced into rings
• 1 ½ cups white vinegar (or apple cider vinegar)
• 1 cup granulated sugar
• 1 tsp mustard seeds
• 1 tsp celery seeds
• ½ tsp turmeric
• 1 tbsp kosher salt
• Optional: sliced red onion, garlic, chili flakes

Tip: Use gloves while slicing to avoid skin irritation from jalapeño oils.

Equipment Checklist

• Mason jars with lids
• Medium saucepan
• Knife and cutting board
• Slotted spoon
• Canning funnel (optional)
• Gloves for handling peppers

How to Make Bread and Butter Jalapeño Peppers

Step 1: Prepare the Peppers

Wash jalapeños thoroughly and slice into thin rings. Remove seeds for less heat.

Step 2: Make the Brine

In a saucepan, combine:

• 1 ½ cups vinegar
• 1 cup sugar
• 1 tsp mustard seeds
• 1 tsp celery seeds
• ½ tsp turmeric
• 1 tbsp kosher salt

Bring to a light boil, stirring to dissolve the sugar.

Step 3: Add the Peppers

Add the sliced jalapeños to the brine and simmer for 2–3 minutes. Don’t overcook — they should stay crisp.

Step 4: Fill the Jars

Use a slotted spoon to fill sterilized jars with peppers. Pour hot brine over them to submerge. Seal the jars tightly and allow to cool.

Refrigerate for at least 24 hours before eating. Flavor improves with time.

Recipe Snapshot

Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 24 hours
Yield: 3–4 small jars
Heat Level: Mild to medium (customizable)

Serving Ideas

Serve your sweet and spicy peppers with:

• Cheesy baked fajita chicken
• Classic Beef Sliders or grilled cheese
• Charcuterie boards and wraps
• Salads for a bold crunch

Flavor Variations

Want to mix it up?

• Use apple cider vinegar for fruitier notes
• Add garlic or red onion for a savory twist
• Include crushed chili flakes for extra heat
• Replace sugar with honey or maple syrup

Storage Tips

• Store in the fridge up to 2 months
• For long-term storage, follow safe pickling procedures
• Always use clean utensils when removing from the jar

FAQs About This Recipe for Bread and Butter Jalapeno Peppers

Final Thoughts

This recipe for bread and butter jalapeño peppers is the perfect way to use up fresh jalapeños and create a homemade condiment that’s both sweet and spicy. It’s easy, fast, and incredibly satisfying to make. Try it once, and you’ll never go back to store-bought pickles again.

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