Candied Sweet Heat Pickled Jalapeno Recipe
This post may contain affiliate links that won’t change your price but will share some commission.
Candied Sweet Heat Pickled Jalapeno Recipe is a tasty combination of sweet, savory, and hot flavors.
A rose by any other name…
Also, you may hear this recipe called Cowboy Candy. It is the same recipe.
They are a versatile condiment and a great homemade gift. Enjoy these pickled jalapenos on burgers, sandwiches, wraps, and salads.
For a quick and easy appetizer, there are two ways to serve this Candied Sweet Heat Pickled Jalapeno Recipe.
For one, place an 8-ounce block of
Secondly, you can spread
Finally, they would be great served on a charcuterie platter as wood spicy pickled onions.
Or, I like spicy foods and I eat them straight from the jar.
Candied Sweet Heat Pickled Jalapeno Recipe
- Be sure to wear gloves when preparing the jalapeños, I can’t even wash it off completely so I highly recommend gloves. And, do NOT touch your face or eyes.
- Remove and discard the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
- Slice each pepper into uniform ⅛ to ¼ inch rounds. Set aside.
If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
Furthermore, replace these hot and spicy rounds for that traditional cucumber pickle on anything to kick up the flavor.
I was just introduced to Candied Sweet Heat Pickled Jalapenos Recipe when I received it as a Christmas gift. One bite and I was hooked. It makes a great gift for friends for the holidays, especially for those not big on sweets. Also, it makes a thoughtful ‘new neighbor’ gift if you’re into that kind of thing.
I feel the need to warn you, make twice as many as you think you’ll need. Once you taste them, you’ll wish you had more. And, once your friends have them they’ll be asking for more!
Candied Sweet Heat Pickled Jalapeno Recipe
Ingredients
- 3 pounds fresh firm, washed jalapeno peppers, sliced into 1/8-1/4 inch slices
- 2 cups cider vinegar
- 3 cups granulated sugar
- 3 teaspoons garlic powder
- ½ tsp ground cayenne pepper
- 1 teaspoon celery seed
- 1 red bell pepper if desired for color
Instructions
- In a large pot, bring cider vinegar, sugar, garlic powder, cayenne, and celery seed to a boil.
- Reduce heat and simmer for 5 minutes.
- Add the jalapeno pepper slices (and red bell pepper, if desired) and simmer for 4 minutes.
- Use a slotted spoon to transfer the peppers into clean, sterile canning jars, packing the jalapeños semi-firmly within ¼-inch of the rim of the jar.
- Turn heat up for the remaining syrup and bring to a full rolling boil.
- Boil for 5 minutes.
- Use a ladle to pour the boiling syrup into the jars over the jalapeño slices.
- Insert a knife into each of the jars two or three times to release any trapped pockets of air.
- Add more syrup if necessary. (*see notes for leftover syrup)
- Wipe the rims of the jars with a clean, damp paper towel then screw on two-part canning lids.
- If you do NOT want to properly can these, simply cool jars at room temperature for an hour and then store them in a sealed container in the fridge for up to 3 months.
- Use proper canning procedures to store at room temperature for longer periods of time.
- To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a boil, set the timer for 10 minutes for half-pint jars or 15 minutes for pint jars. When the timer goes off, use canning tongs to transfer the jars to a cooling rack or kitchen towel. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean damp washcloth. Double check that they've sealed properly by pushing down on the center of the lid. It will not move if it is sealed.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
Just cut out the seed and sliced the peppers…You warned me about wearing gloves…which I did, but the fumes made me choke and gag! lol…I suggest wearing a mask too! 🙂 Can’t wait to try them! Julie
I would like to make these today for my husbands birthday. Sadly I only have distilled white vinegar and no means to get a bottle of Apple cider vinegar. Will this recipe work with white vinegar?
I’m sorry, I’m just seeing this. I do think the white vinegar will work.
I have made a couple different variations of these peppers. The others said to leave the product sit to meld for up to two weeks; do these need to sit too?
Also have sugar/spices on bottom of jar & liquid seems thin. Haven’t opened a jar yet just made this recipe yesterday.
I didn’t have mine sit.
They are delicious apple mama pancakes and waffles yummy
I made these tonight my kids love them but I have a lot of syrup left over. Can I make Jelly out of it? my family loves that to and I use it in my BQ sauce….Thank you for your recipe.
mine came out too hot, should I have removed the seeds or boiled in vinegar first?
Jalapenos vary greatly in their level of heat. Definitely remove seeds and ribs but sometimes they jalapeno itself is just hotter than others.
Try cutting the cayenne in half. That should help.
Paula,
I tried your recipe but the syrup was insufficient for 3 pounds of jalapeño. So I had to prepare a second batch of syrup to top off the jar. Any comments?
Thank You Paula.
Oh, goodness No; I don’t eat them, I just make them to give to family & friends. An eight; I see I may need to add some other heat to the mixture. I have some Tabasco peppers in the freezer that I can add to the mixture. I think I may also have some habaneros in the freezer as well and throw in some of my own mixture of hot pepper flakes.
Anyone I give a jar to, if the scale is below a 10 then they aren’t hot enough. Me; I just go by smell and not taste. If they smell really, really hot then I feel they are hot enough. So far my nose knows. :}
Thanks again Paula. I know now to crank up the heat a bit. :} I think they all have iron stomachs.
hahaha, they must have iron stomachs if you add habaneros! I like a little heat, not a lot. And no one else in my family likes it as hot as I do so I have lightweights. 😉
Have a great day!!
I made a batch and it is very good. I’m thinking of making some with Naga Viper peppers which are even hotter then Ghost Peppers.
Maybe you can try that too and see if that’s hot enough for those that like neat scale 10 😎
Our son-in-law likes things hot and spicy so was wondering on a scale of 1-10, how hot would these be?
Thanks
I’d say 8. But jalapenos can vary on hotness so much. You may want to taste your batch to see.
Jalapeno peppers are really not a very hot pepper compared to all the hot peppers out there – and also each pepper can have a different heat even off the same plant – Peppers are graded for spiciness and heat levels by Scoville Units. You can see on the scoville unit scale how and where a jalapeno is compared to other hot peppers – read this article and it explains to you.. https://en.wikipedia.org/wiki/Scoville_scale
2nd time making these. 3 lbs makes 9 half pints with a half pint of liquid left over. The first batch was gone quick! Thanks for the recipe!