Description
Make this easy Cowboy Candy recipe for sweet & spicy pickled jalapeños! Perfect for burgers, tacos, or snacks. Ready in 30 minutes!
Ingredients
- Fresh jalapeños: 1 pound, sliced into rings
- 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 extra heat)
Instructions
- Prep the Jalapeños
- Wash the jalapeños and pat them dry.
- Using gloves, slice them into even rings.
- Create the Syrup
- In a medium saucepan, combine sugar, apple cider vinegar, garlic powder, turmeric, celery seed, and cayenne pepper.
- Bring the mixture to a boil, then reduce the heat to simmer until the sugar dissolves completely.
- Cook the Jalapeños
- Add the sliced jalapeños to the syrup and let them simmer for about 4 minutes, softening slightly.
- Jar and Process
- Transfer the jalapeños into sterilized jars.
- Pour the hot syrup over the jalapeños, ensuring they are fully covered.
- Seal the jars and process in a water bath canner for 10 minutes.
Notes
- Sterilize Your Jars: Proper sterilization is crucial for safe canning. Boil jars and lids for 10 minutes before use.
- Adjust Heat Levels: Omit cayenne for milder heat, or add extra for a spicier kick.
- Rest for Best Flavor: Let jars sit for at least two weeks after processing to allow the flavors to develop.
- Add Variety: Mix red and green jalapeños for a colorful presentation.
- Safe Handling: Always wear gloves when handling jalapeños to avoid irritation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes