Jalapeno Bread & Butter Pickles -- Putting Up Something Good While Amber's Future Takes Shape

Drove Tuesday-Wednesday. Scouted a closed cafe near York on I-80. Exit 354. Too run-down — would need full demolition.

Gayle had a quiet week.

Amber applied to UNL and UNK for MSW programs for fall 2026. Dual application. She wants to stay in Nebraska.

Sunday: fried chicken.

With Amber’s applications to UNL and UNK finally submitted and that hopeful, waiting-room feeling settling over the house, Sunday felt like a good day to do something steady and satisfying with my hands — and fried chicken was already on the menu. I’d been wanting to put up a batch of these jalapeno bread & butter pickles for a while, and that sweet, tangy crunch alongside a plate of fried chicken just made sense. There’s something grounding about canning on a fall Sunday when the big things are out of your hands and all you can do is wait and hope and feed the people you love.

Jalapeno Bread & Butter Pickles

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min (plus 24 hrs resting) | Servings: 3 pints

Ingredients

• 1 1/2 lbs pickling cucumbers, sliced 1/4 inch thick
• 4–6 jalapenos, sliced into thin rings
• 1 medium white onion, thinly sliced
• 2 tablespoons kosher salt
• 1 1/2 cups white vinegar
• 1 cup apple cider vinegar
• 1 1/2 cups granulated sugar
• 1 teaspoon mustard seed
• 1/2 teaspoon celery seed
• 1/2 teaspoon turmeric
• 1/4 teaspoon red pepper flakes (optional, for more heat)

Instructions

1. Salt the vegetables. Combine cucumber slices, jalapeno rings, and onion in a large bowl. Sprinkle with kosher salt, toss well, and let sit for 1 hour to draw out moisture. Drain, rinse thoroughly under cold water, and pat dry.
2. Make the brine. In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seed, celery seed, turmeric, and red pepper flakes if using. Bring to a boil over medium-high heat, stirring until sugar is fully dissolved.
3. Pack the jars. Pack the drained cucumber mixture tightly into clean, sterilized pint jars, leaving 1/2 inch headspace.
4. Pour the brine. Carefully ladle the hot brine over the vegetables, maintaining 1/2 inch headspace. Remove any air bubbles by running a thin spatula around the inside of each jar.
5. Seal and process. Wipe jar rims clean, apply lids and bands fingertip-tight, and process in a boiling water bath canner for 10 minutes. Remove and let cool completely on a towel-lined counter.
6. Rest before opening. Allow jars to rest undisturbed for at least 24 hours before checking seals. For best flavor, wait 1 week before opening. Refrigerate after opening and use within 2 months.

Nutrition (per serving, approx. 2 tablespoons)

Calories: 35 | Protein: 0g | Fat: 0g | Carbs: 9g | Fiber: 0g | Sodium: 190mg