Sweet Heat Bread and Butter Jalapeño Refrigerator Pickles
Sweet Heat: Bread and Butter Jalapeño Refrigerator Pickles
Fancy a pickle that’s got a bit of oomph ? Have you ever tried making your own pickles? You know, something with a bit of sweet and spicy magic? I've got just the thing! These bread and butter jalapeños refrigerator pickles are seriously addictive.
Honestly, they're the business!.
Quick & Zesty: Your Next Favorite Pickle
These Bread and butter jalapeños are sweet, tangy, and have a gentle kick. This recipe is inspired by classic American bread and butter pickles.
But it adds a jalapeño twist. Think sweet heat!
These refrigerator pickles don't need any fancy canning. They're super easy to make. They're ready in about an hour, including resting time.
This recipe makes around 4 cups, ideal for sharing... or not!
Why You'll Love These Jalapeño Recipes
Pickled jalapeños are great for you! Jalapeños are packed with vitamins. These bread and butter jalapeños refrigerator pickles add a bit of spice to your life.
I love serving these on a burger or in a cheese sandwich. It makes everything taste amazing!
Simple Prep for Maximum Flavour
Want to know what makes them so special? The sweet tangy brine perfectly balances the jalapeño heat. These are way better than shop bought pickles.
These are an easy pickle recipe that will blow your mind.
Ready to give it a go? Here's what you'll need:
Ingredient List: The Building Blocks of Flavour
Here is everything for your homemade relish .
- 1 pound fresh jalapeños, thinly sliced. You can remove the seeds for less heat.
- 1 medium yellow onion, thinly sliced.
- 2 cups apple cider vinegar.
- 1 ½ cups granulated sugar.
- 2 tablespoons kosher salt.
- 1 teaspoon mustard seeds.
- ½ teaspoon celery seeds.
- ¼ teaspoon turmeric (optional).
What You'll Need: Essential Equipment
- Large saucepan.
- Mixing bowl.
- Sharp knife and cutting board.
- Measuring cups and spoons.
- Two 1-pint glass jars with lids.
Alright, let's get cooking! Get ready to enjoy the best spicy refrigerator pickles .
Ingredients & Equipment: Sweet Heat in a Jar!
Right then, let's talk about what you need to whip up these amazing Bread and Butter Jalapeno Refrigerator pickles. Trust me, it's easier than putting up an Ikea shelf, and way tastier.
Main Ingredients for Bangin' Pickles
- Jalapeños: 1 pound (450g) fresh, thinly sliced. Quality matters! Look for firm, shiny peppers. Honestly, I once used some that were a bit soft, and they just weren't as good. Removing seeds tames the heat!
- Yellow Onion: 1 medium (150g) , thinly sliced. Adds a lovely sweetness.
- Apple Cider Vinegar: 2 cups (475ml) (5% acidity). This gives that classic tang.
- Granulated Sugar: 1 ½ cups (300g) . Balances the vinegar and heat.
- Kosher Salt: 2 tablespoons (30ml) . Essential for pickling!
- Mustard Seeds: 1 teaspoon (5ml) . Adds a subtle peppery flavour.
- Celery Seeds: ½ teaspoon (2.5ml) . For that classic pickle taste.
- Turmeric (optional): ¼ teaspoon (1.25ml) . Just for a bit of colour, like adding sunshine to your jar.
Seasoning Notes: Spice It Up!
You know, getting the right spice combo is key. The mustard and celery seeds are a must! Think about it: you can add a pinch of red pepper flakes if you like extra heat or swap out some jalapeños for milder banana peppers.
Also, the turmeric is there only to give that beautiful yellow glow.
Equipment Needed: Keep It Simple
- Large Saucepan: For boiling the brine.
- Mixing Bowl: For prepping the veggies.
- Sharp Knife and Cutting Board: Obvious, right?
- Measuring Cups and Spoons: Gotta get those ratios right.
- Two 1-pint (500ml) Glass Jars with Lids: Sterilized or very clean. Essential for storing your refrigerator pickles .
You don't need fancy gear, honestly! A large pot does the trick.
This easy pickle recipe will transform your jalapeño peppers into delicious pickled jalapeños in no time. Forget store-bought relish; you'll have your own homemade relish , a spicy jalapeño pepper relish , and a tantalizing pickled jalapeño relish .
Perfect for burgers, tacos, or just snacking straight from the jar. Now you know, after a few days of being stored in your refrigerator, these bread and butter jalapeños turn out to be an explosive tasty snack.
Sweet Heat: Bread and Butter Jalapeño Refrigerator Pickles
Alright, let's get cracking! These Bread and Butter Jalapeño Refrigerator Pickles are gonna be brilliant. Think tangy sweet with a cheeky kick, perfect on a burger, in a grilled cheese, or straight outta the jar just like a cheeky Nando's experience.
Honestly, I first tried something similar at a local pub, and I was hooked. This easy pickle recipe is great for those who are looking for something easy and fast.
I needed to recreate it at home. I will share the story on how it happened.
This jalapeño recipes is inspired by bread and butter pickles, but with the volume up.
Prep Steps: Mise en Place Like a Pro
First things first, let's get our ducks in a row. We call it "mise en place" to sound fancy, but it just means get everything ready before you start.
You'll need 1 pound jalapeños , 1 medium yellow onion , apple cider vinegar, sugar, and some spices. Thinly slice those jalapeños and the onion.
Remember, you can remove seeds from the jalapeños if you want less of a kick. I always wear gloves, because I'm a wimp when it comes to chilli burn!
For a time saving tip, use a mandoline slicer if you have one. Just be careful not to slice your fingers off, yeah? Remember, safety first! Also, don't forget to sprinkle the sliced jalapeños and onions with 1 tablespoon of kosher salt and let them sit for 30 minutes.
It is important that will help draw out the extra moisture.
From Prep to Pickles: step-by-step
Right, here's how we turn those veggies into spicy refrigerator pickles :
- Combine 2 cups apple cider vinegar , 1 ½ cups sugar , 2 tablespoons kosher salt , 1 teaspoon mustard seeds , ½ teaspoon celery seeds , and ¼ teaspoon turmeric in a saucepan.
- Bring to a rolling boil over medium high heat. Make sure that you keep stirring.
- Drain the jalapeño and onion mixture really well. Add them to the boiling brine.
- Reduce the heat to medium. Simmer for 5 minutes . Stir occasionally.
- Pack into sterilized jars, leaving ½ inch headspace. Pour brine over veggies, making sure they're submerged.
- Seal and cool completely. Then, refrigerate for at least 24 hours before digging in.
Pro Tips for Perfect Pickles
Want to take your homemade relish game to the next level? Here's a few tricks I've picked up. Don't overcook the veggies you want them to still have a bit of a crunch.
Also, taste the brine before adding the veggies and adjust the sugar or salt to your liking.
A common mistake is not letting the pickles sit in the fridge long enough. Honestly, the longer they sit, the better they taste! You can make a big batch of bread and butter jalapeños refrigerator and have it for months in your refrigerator.
I have tried to make it before, but it got lost, so I have to make more. I usually have them ready for a picnic.
And there you have it your very own batch of Sweet Heat: Bread and Butter Jalapeño Refrigerator Pickles ! Enjoy.
Recipe Notes for Sweet Heat: Bread and Butter Jalapeño Refrigerator Pickles
Alright, now that you're armed with the recipe, let's chat about some extra bits and bobs to make your bread and butter jalapeños refrigerator experience even better! These are more like friendly suggestions than strict rules, mind you.
Cooking should be fun, innit?
Serving Suggestions: Get Your Grub On!
How you dish these spicy refrigerator pickles up is totally up to you, but here are a few ideas to get your creative juices flowing.
First off, they're blummin' fantastic on a burger. Seriously, adds a sweet and spicy kick that's just chef's kiss . They're also brilliant in a cheese toastie trust me on this one.
And if you're feeling fancy, whack 'em on a charcuterie board. The sweet tangy-spicy vibe is great with cheeses and cured meats.
Pair them with an ice-cold beer or a refreshing glass of lemonade. Sorted!
Storage Tips: Keeping it Fresh
These bread and butter jalapeños are technically refrigerator pickles , so they live in the fridge. Honestly, they probably won't last long, they're that addictive.
Just keep them sealed tight in those jars. They'll be good for at least a month, but keep an eye out, like any easy pickle recipe , if things don't smell right just turf them.
I wouldn't recommend freezing them. Pickles tend to go a bit mushy when defrosted, and nobody wants a mushy pickle, right?
Variations: Make it Your Own!
Fancy a tweak? Go for it! If you're not a fan of too much heat, use fewer jalapeños, remove more seeds or swap some out for mild banana peppers.
On the other hand, for a mega spicy kick, add a pinch of red pepper flakes to the brine. I also reckon a little ginger would be amazing in there.
And if you want to be fancy pants, how about throwing in some seasonal ingredients? Pickling is great for creating a homemade relish
For a dietary adaptation, use a sugar substitute, like honey or maple syrup. It'll change the flavour slightly, but still be delicious.
For vegan, this jalapeno pepper relish is already pretty bang on!
Nutrition Basics: A Little Bit of Goodness
Okay, let's be real, these are pickles, not a health smoothie. But, they do have some benefits! Jalapeños are a decent source of Vitamin C, and apple cider vinegar is supposedly good for your gut.
Plus, all those spices add a bit of antioxidant action. But remember, they're fairly high in sugar and sodium, so enjoy in moderation.
Let's just say, this pickled jalapeño relish is better than reaching for that chocolate bar!
Right then, off you pop! Go make these bread and butter jalapeños and tell me what you think! Happy pickling!
Frequently Asked Questions
How long will these bread and butter jalapenos refrigerator pickles last?
These are refrigerator pickles, not canned, so they won't last as long. They'll keep in the fridge for up to 2 months, provided they're stored properly in a sealed jar. Like a good cup of tea, they're best enjoyed sooner rather than later for the best flavor and texture!
Can I make these bread and butter jalapenos less spicy? My palate is a bit... delicate!
Absolutely! The easiest way to reduce the heat is to remove the seeds and membranes from the jalapeños before slicing them. Think of it like taking the chilli off your curry you're still getting the flavour, just without quite so much of a wallop!
You could also substitute some of the jalapeños with milder peppers like banana peppers.
My bread and butter jalapenos refrigerator pickles seem a bit too sweet, what can I do?
Taste is subjective, isn't it? If your pickles are too sweet for your liking, try reducing the amount of sugar in the brine next time you make them. You can also add a splash more apple cider vinegar to balance the sweetness.
A pinch of red pepper flakes can also add a nice heat that balances the sweetness out, like a proper sweet chilli jam.
Do I really need to wait 24 hours before eating my bread and butter jalapenos refrigerator pickles? I'm starving!
While you could technically eat them sooner, waiting at least 24 hours allows the jalapeños to fully absorb the brine and develop that characteristic tangy sweet flavor. It's like letting a good stew simmer the flavours just meld together better over time.
Trust us, the wait is worth it; they'll taste much better after a day in the fridge. Think of it as 'marinating' the peppers!
Can I use different types of vinegar or sugar when making these bread and butter jalapenos refrigerator pickles?
While apple cider vinegar contributes a unique flavour, you can substitute with white vinegar, but the taste will change slightly. For sugar, you can experiment with honey or maple syrup, but be aware they’ll affect the overall flavour profile. Always adjust the amount to taste!
Think of it like swapping ingredients in a Victoria Sponge, it changes the taste quite a bit!
Sweet Heat Bread And Butter Jalapeno Refrigerato
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 75 calories |
|---|---|
| Fat | 0g |
| Fiber | 1g |
