Candied Jalapenos (Sweet Pickled Jalapeño Peppers)

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.

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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).