Jalapeno Bread & Butter Pickles Recipe
Jalapeno Bread & Butter Pickles Recipe photo by Taste of Home

Jalapeno Bread & Butter Pickles Recipe

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Even the heat-shy will want to dip into these bread and butter pickles with a surprise flavor kick. Ay caramba, they are good!—Karen Owen, Rising Sun, Indiana
TOTAL TIME: Prep: 45 min. + standung Process: 15 min.
MAKES:52 servings
TOTAL TIME: Prep: 45 min. + standung Process: 15 min.
MAKES: 52 servings


  • 4 pounds cucumbers, sliced
  • 5 small onions, sliced
  • 4 jalapeno peppers, sliced and seeded
  • 1/2 cup canning salt
  • 5 cups sugar
  • 4 cups white vinegar
  • 2 tablespoons mustard seed
  • 2 teaspoons celery seed
  • 1-1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground cloves

Nutritional Facts

1/4 cup pickles: 18 calories, trace fat (trace saturated fat), 0mg cholesterol, 121mg sodium, 4g carbohydrate (3g sugars, 1g fiber), trace protein


  1. In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again.
  2. In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat.
  3. Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 7 pints.
Editor’s Notes: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Jalapeno Bread & Butter Pickles in Country Woman August/September 2011, p48

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Reviewed Apr. 29, 2014

"Is there any way of doing this recipe when your a diabetic? 5 cups of sugar?????"

Reviewed Jul. 26, 2013

"Looks great but I really don't want to can them. Is there any way to make these & refrigerate them? Even a smaller batch?"

Reviewed May. 5, 2013

"Easy to follow and great taste. These pickles didn't last a week! I tripled the jalapenos and added little red Thai peppers. Yummy."

Reviewed Sep. 8, 2011

"I haven't made them yet, but there is a mistake in the instructions. It does not tell you to slice the jalapenos, only seed them. In the picture it shows that they are sliced."

Reviewed Aug. 14, 2011

"When I am make this again I will be sure to rinse it better because it was so salty!! I know that was my fault for not rinsing the cucumbers better."

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