Candied Jalapenos, also known as “Cowboy Candy,” are a fantastic way to preserve fresh jalapenos in a deliciously sweet and spicy syrup. These addictive little pepper slices add a zesty kick to ...

Compared with fresh peppers, pickled jalapeños have a tamer, more uniform heat that I find to be more consistent from jar to jar, whereas the spiciness of fresh jalapeños can vary. (Jars are ...

Three spicy condiments that are easy to make, easy to eat, and don’t require canning are candied jalpeños, shatta, and Korean soy sauce pickles.

While you can buy a jar for a few dollars at any supermarket, I’ve gotten into the habit of quick-pickling my own jalapeños. It takes only a few minutes, lets me support my local farmers and ...

Last summer, I tasted candied jalapenos for the first time. They are sweet, hot, and completely addictive. Makes 4 or 5 pints 3 pounds fresh jalapeno peppers, sliced about 1/4-inch thick 2 sweet ...

Makes about 5 half-pint jars 3 pounds fresh, firm jalapeño peppers, washed 2 cups cider vinegar 6 cups granulated sugar ½ teaspoon ground turmeric ½ teaspoon celery seed 1 tablespoon ...

Things to do Pickled jalapenos a snap with 8-hour refrigerator method Quick method brings jalapeño heat with acidity of a pickled pepper Slice jalapeños into rounds.

The first time I was given a jar of jalapeño pepper jelly, I was skeptical. Jelly is supposed to be sweet — and jalapeños are not.

Jalapenos can be candied and jarred, or stored in the fridge.