Sweet Pickled Jalapeños, also popularly known as Cowboy Candy, is a great way to combine the fiery kick of jalapeño peppers with a sugary syrup.
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This versatile and tasty condiment is so good. I like to add them to Ensalada de Pollo.
You’re going to love this cowboy candy recipe. It’s a satisfying combination of sweet flavor with a kick of spice – perfect to serve at any meal.
Table of Contents
🌶️ Ingredients
- Fresh jalapeños
- Apple cider vinegar (You can substitute white vinegar for a different flavor)
- Granulated sugar
- Garlic granules or powder
- Ground turmeric (optional)
- Peppercorns
Each jar of candied jalapenos is packed with flavor. These quick-pickled jalapeños go great on everything from burgers to sandwiches to salads.
Tumeric gives the jalapenos a more candied look, but omit if you don’t have any.
🥣 Instructions
- Using a sharp knife, remove the stems and slice jalapeño into round ½″ slices.
- Set the jalapeno slices aside.
If you’re not used to working with fresh chiles, I recommend you wear gloves so you won’t burn your hands.
To reduce the heat level, consider removing some of the seeds from the jalapeno peppers before slicing them.
- To make the brine, combine apple cider vinegar, white sugar, garlic powder, turmeric, and pepper corns in a large pot.
- Bring this mixture of vinegar to a full rolling boil, then reduce the heat to medium. Let it simmer for 5 minutes.
The cooking process is fairly straightforward.
Here is where the magic starts. The spices blend together, creating a perfect combination of flavors.
- Add the sliced jalapenos, stir to combine, and raise to medium heat.
- Simmer for 5 minutes.
You’ll notice how the spicy peppers start to soften. As they pickle, they absorb the sweet and tang of the syrup.
The simmering process shouldn’t take more than 5 minutes – just enough to transfer the flavors while retaining that little bit of crunch in the peppers.
- Ladle the cooked jalapeño slices into clean pint jars.
- Use a slotted spoon to transfer them into sterile canning jars.
This is a crucial step to ensure long-term storage without spoilage.
Substitutions
For those of you who are not fans of jalapenos, you can try banana peppers or bell peppers for a different but delicious flavor. However, if you really like it hot, use serrano peppers or habaneros.
- Now pour the hot liquid into the jars over the jalapeño rings, leaving ½ inch of head room in the jar from the lid.
🫙 Storing Instructions
If stored correctly in a cool, dark place, your jars of cowboy candy can last a couple of years.
However, it’s best to keep them in the refrigerator once opened. The sugary syrup acts as a natural preservative, maintaining the jalapeños’ taste, texture, and flavor.
🙋🏻♀️ Frequently Asked Questions
The spiciness of pickled jalapeños can vary due to jalapeño variety, seed and white membrane removal, or prolonged cooking, which can reduce heat levels.
Pickled jalapenos are typically milder than fresh regular jalapenos. This recipe calls for a sweeter pepper, reducing the heat even more.
It can be one of two reasons. The peppers were either boiled for too long or the jalapenos were not fresh. Look for jalapenos that do not have soft spots. When boiling the peppers, test them with a fork for a little crunch and firmness.
👩🏼🍳 Pro Tips
- Check Jar Seals: Ensure a proper seal for long-term storage.
- Use Fresh Ingredients: Fresh raw jalapenos yield the best flavor and best results.
- Even Slices: Consistent thickness ensures even cooking and texture.
🎁 Gift Giving
The jar of cowboy candy also makes a great gift, especially around the holiday season. Whether it’s for a friend who loves a bit of heat in their meals or as unique Christmas gifts, these jars are sure to be a hit. Just remember to tell them to shake the jar a little before using to redistribute the flavors!
🍴 Serve With
This Sweet Pickled Jalapeños recipe is a simple way to add a little extra zing to your meals. The balance of spicy jalapeño slices and the sweet syrup offers a unique flavor profile that can elevate many of your favorite dishes. Or serve as an appetizer with cream cheese and crackers.
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Did you make this recipe? Please rate the recipe below.
Sweet Pickled Jalapenos
Ingredients
- ½ lb fresh jalapeños
- ½ cup apple cider vinegar
- 1½ cup granulated sugar
- ½ teaspoon garlic powder (or granules)
- pinch ground turmeric (optional)
- ½ teaspoon peppercorns
Instructions
- Remove the stems and slice jalapeño into round ½" slices.
- To make the jalapenos less spicy, remove some of the seeds. Set the pepper slices aside.
- In a large pot, add the cider vinegar, white sugar, garlic, turmeric (if using), pepper corns and bring to a boil.
- Reduce the heat to medium and simmer for 5 minutes, stirring occasionally.
- Raise the heat, add the pepper slices, return to medium heat and simmer for 5 minutes.
- Ladle the cooked jalapeño slices into the clean glass jar.
- Return the syrup to a boil for about 5 minutes.
- Now add hot syrup into the jars over the jalapeño rings, leaving ½ inch of head room in the jar.
- Store in a dark place. Place in fridge once opened.
Notes
- Check Jar Seals: Ensure a proper seal for long-term storage.
- Use Fresh Ingredients: Fresh raw jalapenos yield the best flavor.
- Even Slices: Consistent thickness ensures even cooking and texture.
Hello Maggie, I read your whole post, and when I got to the Q&A portion about the hottest part of the pepper, I just felt I needed to pass this info onto you.
This is from Google…………
The hottest part of a jalapeño pepper is the white pith (or placenta), the soft, white membrane that lines the inside of the pepper just below the stem, where the seeds are attached.
Here’s a more detailed explanation:
Capsaicin Concentration:
The chemical compound responsible for the heat in chili peppers, capsaicin, is concentrated in the pith.
Seeds and Pith:
While the seeds themselves don’t contain the most capsaicin, they are coated with it due to their proximity to the pith.
Heat Control:
To reduce the heat of a jalapeño, remove as much of the pith and seeds as you desire.
Other factors affecting heat:
Plant stress: Jalapeños from stressed plants (due to factors like drought or high temperatures) tend to be spicier.
Maturity: Red jalapeños, which are more mature, are often spicier than green ones, though this isn’t always the case.
Genetics: The inherent genetic makeup of a pepper variety also impacts its heat.
I just wanted to pass this google info on to you. I too always thought the heat was on the seeds! But I was wrong.
I will be making this recipe for the Cowboy Candy this week. Thank you,
Melanee Collins-Metzler
Thank you! I edited that section to include info on the white membrane.