Sweet Pickled Jalapenos
My Cowboy Candy recipe has become quite popular online and my friends. It is actually one of my most popular recipes on my blog and thank you to everyone who has shared it on Pinterest. If you’re not wanting to make it yourself you can find several favorite varieties of Cowboy Candy and Jalapeno relishes online.
Up until last year, I was not a big fan of jalapenos. It was the first time I planted jalapenos, mainly for salsa, but I saw this recipe on Pinterest for Cowboy Candy and was very intrigued. Now, I am addicted to the sweet and tangy taste of the sweet Mexican flavor. I am actually just slightly addicted to the Bacon Wrapped Jalapeno poppers I learned how to make last summer.
I still don’t eat raw jalapenos, they are too hot and spicy for me, but when you add vinegar and sugar to the pickled jalapenos you are left with the flavor without the heat, that I can do! Last year I became quite obsessed and my four small pepper plants were NOT enough and I started begging jalapenos from friends and neighbors. This year I have eleven plants so let’s see if this keeps my in stock for the season.
The recipe for Cowboy Candy is very easy, but you will want to remember a few things.
- While slicing the jalapenos peppers, DON’T touch your eyes with your fingers, if your hair gets in your face, ask someone else to move it out. Better yet, wear a ponytail.
- Better yet, wear rubber gloves when slicing as the juice will stay on your hands for hours (while you still avoid touching your face)If you like a milder flavor fill your finished bowl with water and let the seeds float to the top, then pour off (my husband like it hot, so one batch I left the seeds)
- Slicing takes a lot of time. If you want the same flavor in less the time make relish and use a food processor or salsa maker (got mine at the state fair)
- You will have extra syrup left. Do NOT discard. Can it and use for marinade on chicken, pork chops, or ham.
Cowboy Candy Recipe
- 1 lb fresh jalapenos
- 2/3 cup cider vinegar
- 2 cups sugar
- 2 tablespoons mustard seed
- 1/4 teaspoon tumeric
- 1/4 teaspoon celery seed
- 1 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper
- Slice jalapenos (see above)
- Mix cider vinegar, sugar, tumeric, celery and mustard seed, garlic, and cayenne to boil.
- Reduce the liquid for 5 minutes to a simmer.
- Add jalapenos to the syrup and simmer for 5 minutes
- Remove jalapenos from liquid with a slotted spoon into a bowl
- Pack into sterilized canning jars with jalapenos first using a spoon, or a small spatula to press into the jar.
- Add liquid filling the jars leaving a 1/4 headspace.
- Process in a water bath for 15 minutes.
Makes 2 pints
Did you note this only makes 2 pints, that is TWO small jars. The first time I made this recipe I had a large bowl of sliced jalapenos and was so excited about all the jars they would fill. (I was anticipating Christmas gifts) Jalapeno pepper rings are ridge when fresh and will fill the bowl, you will think you have plenty, NOT! When boiled in syrup they become soft and the volume is reduced. Packing them into the jars reduces the volume further. So make sure to have a bushel of peppers, trust me this will become your favorite and you might hoard the small shiny jars like treasure. I took to hiding them in the back of the cabinet.
Do you have a favorite Cowboy Candy recipe, or another jalapeno dish?
If you don’t want to go through the work of preparing the Jalapeno relish yourself you can buy it and say you did. No one will know will they, just pour it out onto a fancy plate with cream cheese.