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.
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 cream cheese on a serving dish and simply spoon the candied jalapenos over the top. Serve with a sturdy cracker. If you’re up for making a more complex recipe, replace the fresh jalapenos in this Jalapeno Popper Dip with these Candied Sweet Heat Pickled Jalapeno Recipe.
Secondly, you can spread cream cheese on a sturdy cracker or toasted baguette and top with one candied jalapeno slice. You may want to make a lot, they’ll go fast!
Finally, they would be great served on a charcuterie platter.
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
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- 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 granulated garlic
- ½ tsp ground cayenne pepper
- 1 teaspoon celery seed
- 1 red bell pepper if desired for color
- 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.