Make these easy-peasy refrigerator candied jalapenos with just 3 ingredients in about 15 minutes - no canning needed (unless you want to). They're sweet and spicy and add delicious zip to just about any meal. They're great on burgers, buns and sandwiches, too.
Psssst! Hey there!
I think you need a new addiction - one you can indulge in, any time, any place. One that'll have you craving a hit whenever you think of it. Well, I can offer you one . . . cheap. (I deal in these types of addictions.😘)
Addictively Delicious, Candied Jalapenos
These Candied Jalapeños are also called 'Cowboy Candy', but I think they should be called 'Cowboy Crack', because they're just about as addictive. And that says a lot coming from spice-wimp me. They're quick and easy to make (only 3 ingredients!) and they add an irresistible zing to sandwiches, burgers, salads, dips, or even drinks. They're pretty darn delicious to munch alongside any meal just like they are, too.
Who doesn't love a simple recipe that'll change your meals and add pizzazz to your life? You can have these fantastic pickled jalapenos in your fridge in less than a half hour - even if you've never pickled anything before.
How to Make 'Cowboy Crack' Jalapenos
All you'll need are 3 ingredients: a pile of jalapeno peppers, some regular white vinegar, and sugar. You can add a little bit of salt if you like. You'll need a couple of empty jars (clean pickle jars will do), a saucepan, a cutting board and a knife. I also highly recommend a pair of disposable foodsafe rubber gloves for cutting the peppers (unless you're a whole lot tougher than I am!)
First you'll cut the stem ends off the peppers (if you're going to be a renegade and do this without rubber gloves, I implore you not to rub your eyes or to touch any other part of your body for quite a while after, as the effects of the capsaicin can linger on your fingers for quite a while, even after washing your hands well.
Then slice up all the jalapenos, seeds and all.
Put the vinegar and sugar into a large saucepan and bring them to a boil. Add the sliced peppers and bring the whole thing to a boil again. Turn the heat down slightly and cook the peppers at a low boil for 4 minutes if you plan to refrigerate the jars. (only cook them for 2 minutes if you plan to process the jars in a water bath).
Ladle the peppers and some of the liquid into each of your clean jars. Seal with a lid. Let the jars cool at room temperature, then store them in the refrigerator for up to 3 months. Or give them as gifts to your friends - they'll love you forever!
If You Choose to Process Your Jars in a Water Bath
If you want to prepare your jars of Candied Jalapenos for longer storage, unrefrigerated (up to 2 years), you'll need to process them in a boiling water bath. To do this you can use the same recipe and prepare the peppers in the same way, except you'll only need to cook them for 2 minutes (instead of 4) as they'll cook further in their jars in the water bath. Instead of merely clean jars, you'll need to sterilize them first (see how to sterlize jars for canning here). You'll also need to use new snap lids and heat them in hot water before putting them on the jars. Then you will need to process them jars in a boiling water bath (see how to process jars for canning here). Process them for 10 minutes if using pints (500ml) or half-pints (250ml) and process them for 15 minutes if using quarts (1 litre).
Also, at altitudes higher than 1,000 feet (305 metres), you will need to increase the processing time as below:
|INCREASE Processing Time by:
|1,001-3,000 feet (306-915 meters)
|3,001-6,000 feet (916-1,830 meters)
|6,001-8,000 feet (1,831-2,440 meters)
|8,001-10,000 feet (2,441-3,050 meters)
Once your jars have been processed and are sealed and cooled, they will keep in a cool, dark place (unrefrigerated) for 2 to 3 years. Once a jar has been opened, it needs to be kept in the refrigerator, and will last for 2 to 3 months.
How to Use Your Candied Jalapenos
Eat 'em with everything!
They're great on burgers, hot dogs, sandwiches, crackers and cheese. Add them to nachos, salads, casseroles, or just pile them on your plate for a zippy side dish. Be daring and try them in cocktails instead of olives, or as a decadent garnish for on top of a caesar cocktail.
Or just sneak them out of the jar whenever you open the fridge!
(Cause that's what addicts do . . . )
Help! Is there a Pickled Peppers Anonymous in the area?
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Candied Jalapenos (Cowboy Candy)
4 pint jars (or 2 quart jars) and lids
disposable foodsafe rubber gloves
cutting board and knife
- 1 kg (2.2lbs) fresh firm jalapeno peppers
- 3 cups (720ml) distilled white vinegar
- 3 cups (600gms) granulated sugar preferably natural evaporated cane sugar
- 1 teaspoon fine sea salt, optional
- Rinse and drain the jalapeno peppers. Then don a pair of disposable foodsafe gloves, if you have them.
- Cut off the stem ends of the peppers, then slice the peppers into rings.
- Add the vinegar, sugar, and salt (if using) to a large saucepan (large enough to hold all the peppers later, too). Bring to a boil.
- Add the sliced peppers into the boiling brine, and bring it back to a boil. Boil the peppers for 4 minutes (only 2 minutes if you plan to process them in a water bath), stirring occasionally to make sure all the peppers change colour from bright green to a dull green.
- Ladle the hot peppers and brine into clean jars. Seal with a lid and let cool. Store the jars in the refrigerator for up to 3 months.
- If you choose to process the jars in a water bath, so they can be stored longer (2 to 3 years) unrefrigerated, use sterilized jars and hot lids and process pint jars for 10 minutes using proper canning procedures.