Sweet Pickled Jalapenos
These Sweet Pickled Jalapeños are a perfect blend of hot and sweet flavors, making them a versatile addition to many dishes. If you love spicy things, these pickled delights are also great on nachos or as a bold topping on tacos.
Servings: 2 cups
Calories: 628kcal
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
Storing Instructions
Your jars of cowboy candy can last for 1 to 3 months in the refrigerator if they are quick-pickled. Or store for up to 1 to 2 years if they are water-bath canned, keep them in a cool, dark pantry. Once you open the jar, place in the fridge and enjoy within 2 weeks.
Pro Tips
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- Check Jar Seals: Ensure a proper seal for long-term storage.
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- Use Fresh Ingredients: Fresh raw jalapenos yield the best flavor.
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- Even Slices: Consistent thickness ensures even cooking and texture.
Nutrition
Calories: 628kcal | Carbohydrates: 159g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 9mg | Potassium: 351mg | Fiber: 4g | Sugar: 155g | Vitamin A: 1228IU | Vitamin C: 135mg | Calcium: 25mg | Iron: 1mg