I’m in a Pickle!

I’m in a Pickle!

I was watching an episode of Diners, Drive-Ins and Dives over the summer. In one of the restaurants they said something about Bread & Butter Jalapenos, and never said another thing. It was as if a light bulb went on for me. What a brilliant idea! I started making different recipes of Bread & Butter Pickles, subbing out jalapeños, until I finally came up with this version.

They are delicious! I like heat but don’t want my mouth on fire. For that reason when I make these, I remove as many seeds and as much membrane as I can. If you are really into fire, you can leave them in. They are great any place you would use pickles. I love them on a burger and they are phenomenal on a grain bowl. You can add them to a salad or maybe even an egg sandwich. Yes!

I also love Marinated (Pickled) Red Onions. They are also good on all of the above and everything else. Like what I was looking for in the jalapeño, they have a sweetness that takes the edge off of the tartness of an onion. Please send me pictures of how you use these. I really wan to see. As always will you please follow me on instagram https://www.instagram.com/whiskinthesouthern/

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Bread & Butter Jalapeños and Marinated Red Onions

Here you find the recipe for Bread & Butter Jalapenos, a great variation on the pickle. I also am including, a quick recipe for marinated or pickled red onions.
Course: Everything Else
Cuisine: American
Keyword: jalapenos, marinated, pickled, red onions

Ingredients

  • 1 pound Jalapenos as they ripen they turn red and get really hot
  • 2 Tbs. Kosher Salt
  • 1/2 Sweet white onion, sliced thin
  • 1 cup Granulated White sugar
  • 1/2 cup Apple CIder Vinegar
  • 1/4 cup Brown Sugar
  • 2 tsp. Mustard Seeds
  • 1/2 tsp. Celery Seeds
  • 1/4 tsp. Ground Turmeric

Marinated Red Onions

  • 1 large Red Onions, sliced thin
  • 1 cup Water
  • 1/4 cup White Vinegar
  • 1/4 cup Apple Cider Vinegar
  • 2 Tbs. Granulated White Sugar
  • 1 Tbs. Peppercorns
  • 2 tsp. Salt

Instructions

  • Cut the top off the jalapenos and scoop out the seeds and membrane, carefully. You don't want to break the sides.
    Slice jalapenos into 1/4" slices and clean up as much of remaining seed and membrane you want. They are where the heat is.
    Combine jalapenos and salt in a bowl. Cover and refrigerate for 1-1/2 hours. THen move to a colander and rinse and drain well.
    Put cucmbers back in bowl and then toss in white onions.
  • Combine the white sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and turmeric in a medium saucepan. Bring to a simmer over medium heat and stir until sugars dissolve.
    Pour the hot vinegar over the cucumber/onions mixture. Let sit at room temperature for 1 hour.
    Transfer to jar(s) that you are going to use. Cover and refrigerate, at least 24 hours, befroe serving.
    Can be stored in aritight container, refrigerated for up a month, if they last that long.

Marinated Red Onions

  • Make sure the onions are sliced and put in jars, with airtight lids.
    Bring remaining ingredients to a boil and pour over onions. Make sure they are covered.
    Let come to room temperature. Cover and refrigerate for up to 2 weeks.


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