Cowboy Candy | Pickled Jalapeños
Directions
- 1In a saucepan, bring apple cider vinegar, sugar, chili powder, turmeric, and ginger to a boil, stirring until sugar dissolves.
- 2In a saucepan, bring apple cider vinegar, sugar, chili powder, turmeric, and ginger to a boil, stirring until sugar dissolves.
- 3In a saucepan, bring apple cider vinegar, sugar, chili powder, turmeric, and ginger to a boil, stirring until sugar dissolves.
- 4Reduce heat to simmer and add jalapeños.
- 5Reduce heat to simmer and add jalapeños.
- 6Reduce heat to simmer and add jalapeños.
- 7Simmer for 4 minutes, stirring occasionally.
- 8Simmer for 4 minutes, stirring occasionally.
- 9Simmer for 4 minutes, stirring occasionally.
- 10Remove from heat and place jalapeños in jars.
- 11Remove from heat and place jalapeños in jars.
- 12Remove from heat and place jalapeños in jars.
- 13Pour the mixture into the jars using a ladle or a spoon to avoid spilling.
- 14Pour the mixture into the jars using a ladle or a spoon to avoid spilling.
- 15Pour the mixture into the jars using a ladle or a spoon to avoid spilling.
- 16Seal jars tightly and let them cool.
- 17Seal jars tightly and let them cool.
- 18Seal jars tightly and let them cool.
- 19Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 3 months.
- 20Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 3 months.
- 21Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 3 months.
Ingredients
- 0.33 cup apple cider vinegar
- 0.33 cup apple cider vinegar
- 0.33 cup apple cider vinegar
- 0.75 cup sugar
- 0.75 cup sugar
- 0.75 cup sugar
- 0.75 teaspoon chili powder
- 0.75 teaspoon chili powder
- 0.75 teaspoon chili powder
- 0.5 teaspoon turmeric
- 0.5 teaspoon turmeric
- 0.5 teaspoon turmeric
- 0.5 teaspoon ginger
- 0.5 teaspoon ginger
- 0.5 teaspoon ginger
- 5 jalapeños, cut in slices
- 5 jalapeños, cut in slices
- 5 jalapeños, cut in slices
Equipment
saucepanwooden spoonknifecutting board3 small jarsfork