Dive into the vibrant world of pickling with this irresistible Cowboy Candy recipe! These sweet and spicy pickled jalapeños will jazz up any meal, adding a perfect balance of heat and sweetness that tantalizes the taste buds. Whether you’re a canning novice or a seasoned pro, this recipe promises to be a delightful addition to your culinary repertoire.
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Cowboy Candy (Sweet & Hot Pickled Peppers) Recipe
Dive into the vibrant world of pickling with this irresistible Cowboy Candy recipe! These sweet and spicy pickled jalapeños will jazz up any meal, adding a perfect balance of heat and sweetness that tantalizes the taste buds. Whether you’re a canning novice or a seasoned pro, this recipe promises to be a delightful addition to your culinary repertoire.
Ingredients
- Fresh jalapeños, 1 pound, sliced
- Granulated sugar, 2 cups
- Apple cider vinegar, 1 cup
- Garlic powder, 1 teaspoon
- Turmeric, 1/2 teaspoon
- Celery seed, 1/2 teaspoon
- Cayenne pepper, 1/4 teaspoon (optional for an extra kick!)
Instructions
- Prep the Peppers: Don your gloves and slice the jalapeños into even rings to ensure they pickle uniformly.
- Create the Syrup: In asaucepan, combine sugar, vinegar, garlic powder, turmeric, celery seed, and cayenne pepper. Bring to a boil, then simmer until the sugar dissolves.
- Simmer the Slices: Add jalapeños to the syrup and let them simmer for about 4 minutes, softening slightly but still retaining some crunch.
- Jar and Process: Transfer the peppers into sterilized jars, pour over the hot syrup, and seal. Process in a water bath canner for 10 minutes.
Notes
Glove Up: Handling jalapeños without gloves can lead to hours of stinging fingers!
Flavor Twist: Feel free to substitute apple cider vinegar with white vinegar for a sharper taste.
Nutrition
- Calories: 25
- Sugar: 5 g
- Fat: 0 g
- Carbohydrates: 6 g
- Protein: 0 g
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