Name: Bread and Butter Jalapeño Pickles
Ingredients: 10 fresh jalapeños, thinly sliced into rings (wear gloves!); 1 small onion, thinly sliced (yellow or red onion adds a subtle sweetness); 1 cup white vinegar (5% acidity); 1 cup granulated sugar; ½ cup water; 1 tablespoon mustard seeds; 1 teaspoon celery seeds; ½ teaspoon ground turmeric; ½ teaspoon salt (preferably kosher or pickling salt)

Ingredients

Yield: ~1 quart (or ~2 pint jars)

10 fresh jalapeños, thinly sliced into rings (wear gloves!)
1 small onion, thinly sliced (yellow or red onion adds a subtle sweetness)
1 cup white vinegar (5% acidity)
1 cup granulated sugar
½ cup water
1 tablespoon mustard seeds
1 teaspoon celery seeds
½ teaspoon ground turmeric
½ teaspoon salt (preferably kosher or pickling salt)

Optional: a pinch of chili flakes or sliced garlic for extra depth.

Instructions

1. Prepare the produce

Wash and slice the jalapeños into thin rings. For less heat, remove some seeds. For a spicier bite, leave them in. Pro tip: Wear gloves to protect your skin.
Slice the onion thinly using a sharp knife or mandoline for uniform thickness.

2. Combine the jalapeños and onions

In a medium-sized bowl, toss together the sliced jalapeños and onions.

3. Make the brine

In a small saucepan, combine the vinegar, sugar, water, mustard seeds, celery seeds, turmeric, and salt.
Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves completely.

4. Pour the brine

Once the brine is hot and fully mixed, carefully pour it over the jalapeños and onions in the bowl. Stir gently to coat all the slices.
Let the mixture sit for 15–30 minutes, stirring occasionally to help the vegetables absorb the brine.

5. Transfer to jars

After cooling slightly, use tongs or a slotted spoon to transfer the jalapeños and onions into clean, sterilized glass jars.
Pour the remaining brine over the top to fully submerge the pickles. Leave about ½ inch headspace.

6. Chill and set

Seal jars with lids and let them cool to room temperature before refrigerating.
For best flavor, refrigerate for at least 24 hours before enjoying.

Notes

You can slice the jalapeños and onions the day before and refrigerate them in an airtight container.
Double or triple the batch to make extra for gifting or meal prepping.
These pickles taste better after a few days as the flavors deepen.
Freeze extra brine for your next batch.