I am *obsessed* with this syrupy combo of spicy & sweet. These non-traditional pickled candied jalapeños start with jarred pickled peppers, rather than fresh ones, for a quick-and-dirty rendition on the classic “cowboy candy.”
Traditional candied jalapeños are made with fresh jalapeño peppers and require some degree of careful canning to ensure food safety and all of that goodness. Well, being a shortcut kinda gal who always happens to have bulk (like, takes up half my fridge) jars of pickled jalapeños on hand, this is my preferred method of achieving this spicy-and-sweet treat. Plus, if you’re like me and you just love pickled peppers more than Peter Piper himself, you’ll love this version maybe even more than the classic.
Since we start with peppers that are already pickled and add in a little extra vinegar when reducing these down, we are pretty safe for jarring these up, keeping them in the fridge and noshing on them for a few weeks. They are amazeballs on pizzas, sandwiches, on top of baked goods (get crazy – try them on a cupcake!), on bagels with cream cheese, and even by themselves. You can also use the syrup to flavor drinks or sauces. Yeah, these are pretty freaking tasty all around.
Ingredients
- 1 c pickled jalapeños
- 1 c water
- 3 tbsp. cider vinegar
- 1/2 c sugar
- 1/4 tsp. ground ginger
- 1/8 tsp. ground turmeric
Instructions
- Heat water, vinegar, sugar and spices in a saucepan over medium-high heat, simmering and stirring frequently until the sugar dissolves. Cook for a few minutes until thickened to create a syrup.
- Add your pickled jalapeños to the syrup. Cook for an additional 4-5 minutes.
- Spoon out jalapeños into a clean jar and pour syrup over peppers. Keep jar of candied jalapeños in your fridge for up to a few weeks.
Pin for Later:
Leave a Reply