Smoky Honey Habanero Cowboy Candy (Pickled Jalapeños)
Rated 5.0 stars by 1 users
Category
Side
Cuisine
Modern American
Servings
2-4 servings
There's a reason they call this stuff Cowboy Candy - this sweet heat is addictive. Burgers, hot dogs, mac and cheese, grilled cheese, meatloaf, nachos - the use for Pickled Jalapenos is literally endless. We put our classic Salt Pepper Garlic AND Smoky Honey Habanero blends to work to get their pickle party on with the jalapenos. Make a big ole' batch of these babies and have them at the ready for when you need that super flavorful sweet kick.Author: Chef Ryan Wiebe
Ingredients
- 3/4 lbs of jalapeños
- 3/4 cup apple cider vinegar
- 1 1/2 cups white sugar
- 2 Tbsp Spiceology Smoky Honey Habanero
- 6 tsp Spiceology Salt Pepper Garlic
Directions
- Slice your jalapeños, keeping the seeds.
- Heat the vinegar, sugar and all the seasonings until sugar has dissolved.
- Add your jalapeños to the mixture and simmer for 8-10 minutes, stirring occasionally.
- Remove jalapeños and cook down the vinegar/sugar mixture until syrupy, about 10 minutes.
- Place jalapeños in a large container or a few smaller containers and then pour syrup over them.
- Let cool to room temperature then place in the fridge.
- Cowboy Candy will last 3-4 months in the fridge. Enjoy on a burger or with a charcuterie board.
