Bread & Butter Jalapeño Pickles: Sweet, Spicy & Crunchy! 🌶️🥒


 

1. Prep the Veggies

  1. Pack a clean quart jar with cucumbers, jalapeños, red onion, and garlic.

2. Make the Brine

  1. In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, celery seeds, turmeric, and red pepper flakes.

  2. Bring to a boil, stirring until sugar dissolves.

  3. Remove from heat and let cool 2 minutes.

3. Pickle!

  1. Pour hot brine over the veggies, ensuring they’re fully submerged.

  2. Let cool to room temp, then refrigerate at least 2 hours (best after 24 hrs!).

Pro Tips

🔥 Control the heat – Remove jalapeño seeds for milder pickles.
⏳ Storage – Keeps 3–4 weeks in the fridge.
🍔 Serving ideas – On burgers, grilled cheese, or with BBQ!

FAQ

Q: Can I can these for shelf-stable storage?
A: Yes! Process in a water bath for 10 mins (adjust brine for safety).

Q: Can I use regular cucumbers?
A: Yes, but pickling cukes stay crunchier.

Q: How long until they’re fully flavored?
A: 24–48 hours is ideal, but you can snack after 2 hrs!

;