Candied Jalapeños (Cowboy Candy) and Refrigerator Dill Pickles
Candied Jalapeños (Cowboy Candy) and Refrigerator Dill Pickles
Ingredients
For the Candied Jalapeños (Cowboy Candy)
- 2 pounds jalapeños, thinly sliced into 1/8-inch rounds, stems removed
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
For the Refrigerator Dill Pickles
- 1 1/2 pounds cucumbers, cut into spears or 1/4-inch slices
- 4 garlic cloves, peeled and lightly smashed
- 4 fresh dill sprigs
- 1 bay leaf
- 1 1/2 cups water
- 1 1/2 cups white vinegar
- 1 tablespoon pickling spices
- 1 tablespoon kosher salt
Instructions
- 1
For the Candied Jalapeños: Thoroughly wash the jalapeños. Using a sharp knife and cutting board, carefully slice the jalapeños into uniform 1/8-inch rounds, discarding the stems. Remember to wash your hands thoroughly after handling jalapeños to avoid irritation.
⏱️ 10 min
- 2
In a large saucepan, combine the granulated sugar, apple cider vinegar, water, turmeric, and salt. Place the saucepan over medium heat and stir continuously until the sugar completely dissolves, bringing the mixture to a gentle simmer.
⏱️ 5 min
- 3
Add the sliced jalapeños to the simmering brine. Continue to cook for approximately 10 minutes, or until the jalapeños' vibrant green color deepens to a darker green and they begin to soften slightly.
⏱️ 10 min
- 4
Carefully transfer the simmered jalapeños into a clean, heat-proof glass jar using tongs or a slotted spoon. Pack them tightly but leave some space at the top.
⏱️ 5 min
- 5
Allow the pickling liquid to cool slightly, then pour it over the jalapeños in the jar, ensuring they are fully submerged. Seal the jar tightly and refrigerate overnight (at least 12 hours) to allow the flavors to meld and the jalapeños to soften and sweeten.
⏱️ 5 min
- 6
For the Refrigerator Dill Pickles: Prepare your cucumbers by cutting them into desired spears or 1/4-inch slices. Pack them tightly into a clean, heat-proof glass jar.
⏱️ 10 min
- 7
Nestle the peeled and lightly smashed garlic cloves, fresh dill sprigs, and bay leaf among the cucumbers in the jar.
⏱️ 2 min
- 8
In a separate saucepan, combine the water, white vinegar, pickling spices, and kosher salt. Bring the mixture to a simmer over medium heat, stirring until the salt dissolves. Remove from heat and allow the brine to cool completely to room temperature (this is crucial for crisp pickles).
⏱️ 45 min
- 9
Once the brine has cooled, carefully pour it over the contents of the jar, ensuring that some of the pickling spices that may have settled at the bottom of the saucepan are also included. Ensure the cucumbers are fully submerged.
⏱️ 3 min
- 10
Seal the jar tightly, then gently shake it to distribute the spices. Refrigerate overnight (at least 12 hours) before serving to allow the flavors to develop.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Candied Jalapeños (Cowboy Candy) and Refrigerator Dill Pickles
Ingredients
For the Candied Jalapeños (Cowboy Candy)
- 2 pounds jalapeños, thinly sliced into 1/8-inch rounds, stems removed
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
For the Refrigerator Dill Pickles
- 1 1/2 pounds cucumbers, cut into spears or 1/4-inch slices
- 4 garlic cloves, peeled and lightly smashed
- 4 fresh dill sprigs
- 1 bay leaf
- 1 1/2 cups water
- 1 1/2 cups white vinegar
- 1 tablespoon pickling spices
- 1 tablespoon kosher salt
Instructions
- 1
For the Candied Jalapeños: Thoroughly wash the jalapeños. Using a sharp knife and cutting board, carefully slice the jalapeños into uniform 1/8-inch rounds, discarding the stems. Remember to wash your hands thoroughly after handling jalapeños to avoid irritation.
⏱️ 10 min - 2
In a large saucepan, combine the granulated sugar, apple cider vinegar, water, turmeric, and salt. Place the saucepan over medium heat and stir continuously until the sugar completely dissolves, bringing the mixture to a gentle simmer.
⏱️ 5 min - 3
Add the sliced jalapeños to the simmering brine. Continue to cook for approximately 10 minutes, or until the jalapeños' vibrant green color deepens to a darker green and they begin to soften slightly.
⏱️ 10 min - 4
Carefully transfer the simmered jalapeños into a clean, heat-proof glass jar using tongs or a slotted spoon. Pack them tightly but leave some space at the top.
⏱️ 5 min - 5
Allow the pickling liquid to cool slightly, then pour it over the jalapeños in the jar, ensuring they are fully submerged. Seal the jar tightly and refrigerate overnight (at least 12 hours) to allow the flavors to meld and the jalapeños to soften and sweeten.
⏱️ 5 min - 6
For the Refrigerator Dill Pickles: Prepare your cucumbers by cutting them into desired spears or 1/4-inch slices. Pack them tightly into a clean, heat-proof glass jar.
⏱️ 10 min - 7
Nestle the peeled and lightly smashed garlic cloves, fresh dill sprigs, and bay leaf among the cucumbers in the jar.
⏱️ 2 min - 8
In a separate saucepan, combine the water, white vinegar, pickling spices, and kosher salt. Bring the mixture to a simmer over medium heat, stirring until the salt dissolves. Remove from heat and allow the brine to cool completely to room temperature (this is crucial for crisp pickles).
⏱️ 45 min - 9
Once the brine has cooled, carefully pour it over the contents of the jar, ensuring that some of the pickling spices that may have settled at the bottom of the saucepan are also included. Ensure the cucumbers are fully submerged.
⏱️ 3 min - 10
Seal the jar tightly, then gently shake it to distribute the spices. Refrigerate overnight (at least 12 hours) before serving to allow the flavors to develop.
⏱️ 1 min