Crunchy, sweet and spicy! Join Chef Deb Traylor in the Ginger and Baker Teaching Kitchen as she shares her recipe for quick and easy Bread & Butter Jalapeño Pickles. Great on sandwiches, burgers, salads and just to snack on!
Bread & Butter Jalapeno Pickles
1 lb. jalapeños, sliced
1/2 small white or yellow onion, sliced thin
1 Tbsp. kosher salt
2 garlic cloves, sliced
3/4 cup white vinegar
3/4 cup sugar
3/4 cup water
1 tsp. kosher salt
1 1/2 Tbsp. yellow mustard seeds
1 tsp. celery seeds, optional
1 bay leaf
2 garlic cloves, sliced
Place jalapeños and onions in a bowl and toss with 1 tablespoon salt. Let vegetables sit for 30 min to an hour. Rinse throughly.
In a large saucepan combine sugar, vinegar, water, 1 tsp. salt, spices and garlic and bring to a boil. Add jalapeños and onions and cook on medium heat for 10 minutes. Remove from heat and cool for 5 minutes.
Pour mixture into a container or jar. Cool completely, then store in fridge. At this point, the pickled jalapeños are ready to eat, but will benefit from a few days in the fridge to develop flavors.
