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–+ servings
pickled jalapeno on a cracker

Candied Pickled Jalapeños Recipe

Add some sweet heat to sandwiches, favorite side dishes, cornbread, and much more for this recipe for Cowboy Candy, a.k.a. candied jalapeños. Serve on burgers, nachos, quesidillas, sandwiches (especially liver sausage sandwiches), hot dogs, pulled pork, crackers, mix into egg salads and pimento cheese.
This recipe is a refrigerator pickle, so all jars must be stored in the fridge. When you are done, save the syrup: it's got so many uses.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12
Course: Appetizer, Sandwich, Sauces and Condiments, Side Dish, Snack, Vegetable
Cuisine: American

Makes

one 12-ounce jar

Special Tools

  • 32 ounce jar with lid

Ingredients
 
 

  • 1 pound fresh green jalapeños or other spicy chiles
  • 2 cups white granulated sugar
  • ⅔ cup distilled vinegar
  • ½ cup water
  • ½ teaspoon Morton Coarse Kosher Salt

Method 

  1. Prep. Wear disposable gloves when cutting and handling hot peppers and safety glasses are not a bad idea. Think you're a tough guy and don't need the protection? Do it barehanded and then go take a leak. Then, while you're crying, wipe your eyes. But for goodness' sake, don't make love for 24 hours unless you've worn gloves. Once your protection is in place, thoroughly wash the jalapeños, cut off the top stem of each pepper, scoop out the seeds with a knife or small spoon, then slice them into ⅛ inch (3.2 mm) rings, unless you are afraid they will be too hot. In this case, get a knife and reach down into the pepper with it and scrape off the white veins. They hold most of the heat. The seeds have some of the capsaicin, but not as much. Then rinse out the cavity and slice into ⅛ inch (3.2 mm) rings.
  2. Cook. Cook the sugar, vinegar, salt, and water in a saucepan over medium heat until it boils and stir until all the sugar has dissolved.
    Before you proceed, beware. When you add the peppers to the hot syrup they will off-gas capsaicin, a.k.a. pepper spray, almost the same stuff the riot police use. It can really fill the house with pepper gas. Please do not hover over the pan, and remember to turn on the overhead fan on your stove. I do the cooking outside on my grill or the side burner. I have found that an N95 surgical mask helps.
    Now add the peppers and the liquid will stop boiling. Wait for it to boil again, then turn it off after about 30 seconds. This will pasteurize the peppers. While the syrup is hot, use a slotted spoon to move the peppers into a very clean 12 ounce (29.6 ml) jar. Pack them in tight and pour in the syrup. Poke around with a fork until the air is gone, tighten the lid, and refrigerate. Keep refrigerated.
  3. Serve. After a few hours the jalapeños will start losing the bright green color and the peppers and the syrup will swap their fluids. You can dig in then, but if you wait a few days, you will be rewarded for your patience.

Notes

About the jalapeños. You can use any chile pepper you wish, hotter of less hot. Click here to see your options.
About the vinegar. I prefer this with white vinegar than with cider vinegar. Click here for more about vinegars.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
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