Description
A sweet, spicy, and tangy pickled jalapeño recipe that makes the perfect shelf-stable gift or condiment. This easy-to-make ‘cowboy candy’ balances heat with brown sugar and apple cider vinegar for a flavor bomb that pairs well with crackers, cheese, and eggs.
Ingredients
Scale
- 2 pounds (900g) firm, bright green jalapeño peppers
- 2 cups (480ml) apple cider vinegar (at least 5% acidity)
- 1 cup (240ml) water
- 1 cup (200g) light brown sugar
- 1 medium yellow onion (about 150g), diced finely
- 4 cloves garlic (about 12g), minced
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon kosher salt
- ½ teaspoon dried red pepper flakes (optional)
- 4–5 half-pint canning jars with new lids
Instructions
- Sterilize jars and lids by washing in hot soapy water, then simmering in a large pot of water for 10 minutes. Keep hot until ready to use.
- Wear gloves and slice jalapeños into ¼-inch thick rings. Remove seeds for less heat or keep them for more heat.
- In a large stockpot, combine apple cider vinegar, water, brown sugar, salt, cumin, and turmeric. Bring to a boil over medium-high heat, stirring until sugar dissolves (3-4 minutes). Reduce heat to medium-low.
- Add sliced jalapeños and diced onion to the syrup. Simmer for 5 minutes until peppers soften and onion becomes translucent.
- Ladle hot peppers and syrup into hot jars, leaving ½-inch headspace. Remove air bubbles with a plastic knife or bubble remover.
- Wipe jar rims clean with a damp cloth. Place lids on jars and screw bands on fingertip-tight.
- Place jars in a canning pot, ensuring they are covered by at least an inch of water. Bring to a boil and process for 10 minutes (adjust for altitude).
- Remove jars from water and let cool undisturbed for 24 hours. Check seals by pressing the center of the lid; it should not flex. Store in a cool, dark pantry for up to 1 year.
Notes
Wear gloves when handling jalapeños to avoid capsaicin burns. Ensure vinegar is at least 5% acidity for safe water-bath canning. Wipe jar rims thoroughly to ensure a proper seal. Flavor improves after 2-4 weeks of aging. If lids do not seal after cooling, refrigerate and consume within 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Condiments
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 3
- Sodium: 50
- Carbohydrates: 3
Keywords: cowboy candy, pickled jalapeños, jalapeno recipe, homemade gifts, canning, sweet spicy peppers, preserved jalapeños, holiday gifts