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Flavorful Pickled Jalapeños Recipe Perfect for Easy Sweet-Spicy Cowboy Candy

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This recipe for Cowboy Candy features sweet-spicy pickled jalapeños with a unique glaze balancing sugar and spices, perfect for gifting, entertaining, or adding a bold kick to your meals.

Ingredients

Scale
  • 1 pound fresh jalapeños, sliced into rings
  • 2 cups white vinegar
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup water
  • 1 tablespoon pickling salt or kosher salt
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • ½ teaspoon turmeric powder
  • ½ teaspoon crushed red pepper flakes
  • 2–3 garlic cloves, thinly sliced (optional)

Instructions

  1. Wash and dry about 1 pound of fresh jalapeños. Wearing gloves, slice the jalapeños into thin rings, discarding the stems. Remove some or all seeds for milder heat if desired.
  2. In a large non-reactive saucepan, combine 2 cups white vinegar, ½ cup water, 1 ½ cups granulated sugar, ½ cup light brown sugar, and 1 tablespoon pickling salt. Stir over medium heat until sugars and salt dissolve completely, about 5 minutes.
  3. Stir in 1 tablespoon mustard seeds, 1 teaspoon celery seeds, ½ teaspoon turmeric powder, ½ teaspoon crushed red pepper flakes, and 2-3 thinly sliced garlic cloves. Let the mixture come to a gentle simmer for 3-4 minutes.
  4. Using a jar funnel or spoon, tightly pack the sliced jalapeños into sterilized pint jars, leaving about ¼ inch headspace at the top.
  5. Carefully ladle the hot pickling liquid over the jalapeños, covering them completely. Tap jars gently to release air bubbles and wipe rims clean with a damp cloth.
  6. Seal jars with lids and let them cool to room temperature. Refrigerate for at least 24 hours before tasting to allow flavors to develop fully.

Notes

Wear gloves when slicing jalapeños to avoid skin irritation. Do not overboil the pickling liquid; keep it at a gentle simmer. Use fresh, firm jalapeños for best texture. Remove seeds for milder heat. Let jars cool naturally before refrigerating. For softer jalapeños, refrigerate 3-5 days before eating. Add smoked paprika for a smoky flavor. To make shelf-stable, process jars in a boiling water bath for 10 minutes.

Nutrition

Keywords: pickled jalapeños, cowboy candy, sweet-spicy jalapeños, pickled peppers, jalapeño recipe, easy pickled jalapeños, spicy condiment

Find it online: https://junomeals.com/flavorful-pickled-jalape-n-os-recipe-perfect-for-easy-sweet-spicy-cowboy-candy/