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/
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.
- 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
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.