Cowboy Candy Sweet Hot Pickled Peppers Recipe

Emma

Food Blogger | Recipe Enthusiast🍲
Cowboy Candy Sweet Hot Pickled Peppers Recipe

If you’re a fan of a sweet and spicy kick in your dishes, look no further than our Cowboy Candy Sweet Hot Pickled Peppers recipe. This delightful condiment will add a burst of flavor to your favorite dishes. Let’s dive into the ingredients, directions, some nutrition facts, and frequently asked questions (FAQs) to ensure your Cowboy Candy is a hit!

Cowboy Candy Sweet Hot Pickled Peppers Recipe Ingredients

To create this zesty Cowboy Candy, you’ll need the following ingredients:

  • 2 cups white granulated sugar
  • 3 cups apple cider vinegar
  • 3/4 pounds fresh green jalapeños, washed and sliced into 1/4 to 3/8-inch rings
  • 1/2 red bell pepper, cut into a small dice

Cowboy Candy Sweet Hot Pickled Peppers Recipe

Directions

Follow these simple steps to make your Cowboy Candy:

  1. In a small, deep saucepan, add sugar and vinegar, and bring to a boil over medium heat. Stir until sugar is dissolved.
  2. Standing back (to avoid inhaling fumes), add the peppers and bring the mixture back to a boil. Reduce heat to a simmer and stir occasionally, cooking for about 4 minutes, or until the peppers have lost their bright green color.
  3. Remove the saucepan from heat and, using a slotted spoon, place the peppers in a clean 12-ounce jar.
  4. If desired, strain the seeds from the syrup and discard them. Return the syrup to the heat and bring it back to a boil for about five minutes or until it thickens into a syrupy consistency. Pour the hot liquid over the jalapenos. At first, the jalapenos will float, but after a few hours, they will distribute throughout the jar.
  5. Let the mixture cool to room temperature, then cover and store it in the refrigerator. Any leftover syrup can be saved for future use.

Notes

Keep in mind that this is a “refrigerator” recipe, not suitable for canning. For the best flavor, allow the pickled peppers to sit in the refrigerator for at least a week, but longer is even better.

Nutrition

Here are the approximate nutrition facts per serving (1 ounce):

  • Calories: 50
  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 0g
  • Sugars: 11g
  • Protein: 0g

Please note that these values are estimates and may vary depending on the serving size.

Frequently Asked Questions (FAQs)

Q1: How long can I store Cowboy Candy in the refrigerator? A: Cowboy Candy can be stored in the refrigerator for several months. The longer it sits, the better the flavors meld together.

Q2: Can I use this as a topping for other dishes? A: Absolutely! Cowboy Candy is a versatile condiment that pairs well with burgers, sandwiches, tacos, and more.

Q3: Can I adjust the level of spiciness? A: Yes, you can control the heat by adding more or fewer jalapeño seeds. Removing the seeds entirely will make it milder.

Q4: Can I use different types of peppers? A: While jalapeños are traditional, you can experiment with other peppers for unique flavor profiles. Just be mindful of the heat level.

Print
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Cowboy Candy Sweet Hot Pickled Peppers Recipe

Cowboy Candy Sweet Hot Pickled Peppers Recipe

If you’re a fan of a sweet and spicy kick in your dishes, look no further than our Cowboy Candy Sweet Hot Pickled Peppers recipe. This delightful condiment will add a burst of flavor to your favorite dishes. Let’s dive into the ingredients, directions, some nutrition facts, and frequently asked questions (FAQs) to ensure your Cowboy Candy is a hit!

  • Total Time: 25 minutes

Ingredients

Scale
  • 2 cups white granulated sugar
  • 3 cups apple cider vinegar
  • 3/4 pounds fresh green jalapeños, washed and sliced into 1/4 to 3/8-inch rings
  • 1/2 red bell pepper, cut into a small dice

Instructions

  • In a small, deep saucepan, add sugar and vinegar, and bring to a boil over medium heat. Stir until sugar is dissolved.
  • Standing back (to avoid inhaling fumes), add the peppers and bring the mixture back to a boil. Reduce heat to a simmer and stir occasionally, cooking for about 4 minutes, or until the peppers have lost their bright green color.
  • Remove the saucepan from heat and, using a slotted spoon, place the peppers in a clean 12-ounce jar.
  • If desired, strain the seeds from the syrup and discard them. Return the syrup to the heat and bring it back to a boil for about five minutes or until it thickens into a syrupy consistency. Pour the hot liquid over the jalapenos. At first, the jalapenos will float, but after a few hours, they will distribute throughout the jar.
  • Let the mixture cool to room temperature, then cover and store it in the refrigerator. Any leftover syrup can be saved for future use.

Notes

Keep in mind that this is a “refrigerator” recipe, not suitable for canning. For the best flavor, allow the pickled peppers to sit in the refrigerator for at least a week, but longer is even better.

  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Pickles

Nutrition

  • Calories: 50g
  • Sugar: 11g
  • Fat: 0.4g
  • Carbohydrates: 58.9g
  • Protein: 1.8g