Candied Jalapenos – Quick Pickle Recipe (Small Batch)

Candied Jalapenos, also known as “Cowboy Candy” are basically jalapenos slices that are preserved in a seasoned simple syrup. They’re an addictive blend of sweet and spicy that will become a pantry staple for everything from topping cream cheese on a cracker, potato salad, topping bbq, burgers, and so much more! 

This recipe is for a different take on candied jalapenos. Instead of sugary syrup, these jalapeno slices brine in a spiced sweet pickle brine with equal parts vinegar and sugar with a bit of salt to round out the flavors. The sweet candy-like jalapenos deliver a real punch of sweet heat with but without heavily sugared syrup.

Because the jalapenos do not cook or simmer in the brine, they have a much fresher taste with a cruncher texture. Perfect for crunch lovers!

This recipe is a small batch quick pickle recipe that comes together in less than 30 minutes. They are ready to eat in 24 hours and just get better the longer they sit!

I came up with this recipe when Jose had plenty of jalapenos, and I had some leftover brine after canning homemade sweet pickles. I was so pleased with the outcome. Since then, I’ve been tweaking this recipe, and now I am ready to share it with you.

Let’s make some candied jalapenos!

What is a Spice Sachet?

A spice sachet is a spice bag made for pickling that works like a teabag. The spices stay wrapped inside the sachet to avoid worrying about toothy bits of herbs and spices getting trapped in whatever food you add them to.

Traditionally, a sachet is made doing the following:

1. Lay a 5 x 5-inch piece of cheesecloth onto a clean work surface. 
2. Spoon the pickling spice into the center. 
3. Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. 
4. Trim the ends with scissors, if necessary.

Cheesecloth and twine work great, but I’ve been using clean nylon stockings to make a sachet for years now. They have no other use to me anymore. Just cut a 3-inch section of the hose. Tie a knot at one end, fill with pickling spice and then tie a knot at the top. Toss into the pot! Throw it away when you are done. 

Spice Levels of Jalapenos

Jalapeno peppers are a fruit that typically range between 5,000 to 10,000 Scoville Units, the bottom end of the scale. The heat is usually relatively mild, producing great flavor without overheating your mouth. It’s important to know that spice levels of jalapenos vary. Some jalapenos are hot, while others are very mild. 

Pickling jalapenos mellows the heat and tones down the punch, but not all of it. If you want consistently hot peppers, you may be able to find them in the produce department of your local grocery store marked as “HOTTIES.”

How to Select Jalapenos for Making Candied Jalapenos

Look for jalapenos with the following characteristics:

• Firm peppers without soft spots
• Good color and tight stems. 
• The fresher the peppers, the better the results. 
• Select jalapenos that are the same size. Using peppers of the same size will help keep the texture of the slices consistent throughout the jar.

Useful Equipment:

• 1-quart jar with lid
• Wide mouth funnel
• Cheesecloth
• Butcher’s Twine
• Sharp Knife
• Disposable Gloves

Ingredients Needed

• Jalapeno Peppers – 15-20 jalapenos washed and free of soft spots and blemishes.
• Distilled White Vinegar (5% acidity) – Distilled white vinegar is clear and colorless vinegar made by fermenting grains. Vinegar is what preserves the jalapenos. The aroma is softer than regular vinegar. While it still has a tart acid flavor, it isn’t as strong, and it does not affect the color of fruits and vegetables.
• Sugar – light sweetness from the sugar offsets the punch of the heat of the jalapeno. It is best to use white sugar because it doesn’t mask the rest of the pickling flavors. While honey, agave, or flavored simple syrup can also be added to the brine. However, anything darker than cane sugar will affect the color and change the final product’s taste.
• Salt – pickling salt, kosher, or sea salt work best for pickling. Don’t use iodized table salt, which has anti-caking agents that can make pickling liquid cloudy and change the color and taste.  [READ MORE]
• Pickling Spice – A blend of warm aromatic spices that add fantastic flavor to pickled food, even pastrami!
  I prefer to use McCormick Pickling Spice (they didn’t pay me to say that) because I like the flavor. It’s made of Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Clove, Red Pepper, Black Pepper, Cardamom, Mace. 

How to Make Candied Jalapenos

1. Make a spice sachet by laying a 5 x 5-inch piece of cheesecloth onto a clean work surface. Spoon the pickling spice into the center. Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. Trim the ends with scissors, if necessary.
2. Combine the brine ingredients in a medium pot and bring to a boil over medium-high heat. Place the bouquet into the pot with the pickling liquid; simmer covered for 35 minutes. 
3. Turn off the heat and allow it to cool for about 5 minutes.
4. Remove the bag of spices and discard.
5. Meanwhile, use a sharp knife to slice off the stems of the jalapeno and discard. For milder slices, remove the seeds and veins. (Wear gloves to protect your hands)
6. Place the jalapeno slices inside of a 1-quart canning jar or 2-pint size glass canning jars with lids. Pour the warm brine into the jar(s) over the jalapenos. Wipe down the outside of the jar and the rim, if necessary. Let the jar(s) cool completely before sealing the jar with the lid and ring.
7. Refrigerate the jalapenos at least a week before using. You can enjoy candied jalapenos for up to 3 months sealed tightly in the refrigerator.

Tips for Making Candied Jalapenos

• Wear food-safe rubber or nitrile gloves to protect your hands when slicing the jalapenos. I’ve been burned before. Trust me; you don’t want to deal with a capsicum burn.
• Keep the size of the jalapenos consistent. Using jalapenos that are the same size will help keep the texture of the slices uniform throughout the jar. For best results, slice the jalapenos between  ⅛ and ¼-inch thick. 
• Use a mandolin to keep the jalapeno slices consistent and the same thickness.
• If you are looking for very mild candied jalapenos, remove the seeds and stems.
• Use a canning funnel to help direct the slices and brine into the jar.

How to Use Candied Jalapenos

There are so many things you could use these candied jalapenos for. They are practically addictive and will become a pantry staple.

Use them on burgers, sandwiches, nachos, chili. Garnishing cocktails, cornbread, or even brownies. The possibilities are endless!

David and I love using them in chicken salad, tuna salad, and potato salad.

How will you use them?

Comment below and tell us!