Bread & Butter Jalapeno Pickles

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.

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