Bread And Butter Jalapeño Pickles
Sweet, tangy, and slightly spicy, Bread and Butter Jalapeño Pickles are quick-fridge pickles packed with bold flavor. Ready in 24 hours, no canning required!
Ingredients
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 cup granulated sugar
- 5 –6 fresh jalapeños sliced (remove seeds for less heat)
- 1 medium onion thinly sliced
- 1 tsp mustard seeds
- 1 tsp celery seeds
- 1 tsp turmeric
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ cup water
Instructions
- Thinly slice jalapeños and onion, removing seeds for less heat. Pack into a clean jar without crushing.
- Combine vinegars, sugar, mustard seeds, celery seeds, turmeric, salt, pepper, garlic powder, and water in a saucepan. Bring to a boil, then simmer 5 minutes.
- Pour hot brine over the veggies, fully submerging them. Leave about ½ inch of space at the top.
- Let the jar cool to room temperature, then seal and refrigerate. Wait at least 24 hours, preferably 48.
- Pickles are ready to eat after a day or two, with flavors improving over weeks.