jalapeños

Pickled Jalapeños 2 Ways

We’re on a real taco kick right now, thanks to the recent launch of our Taqueria Carrots. And nothing completes a taco like a spicy kick from jalapeños! So we’ve come up with TWO pickled jalapeño recipes for you to try. We’ve got a sweet + spicy variety called Cowboy Candy, and a savory + spicy version we’re calling Mexicali Jalapeños! And BONUS, you can make both of these as refrigerator pickles OR canned pickles!


COWBOY CANDY

Cowboy Candy is a sweet and sour pickle that can be used on SO many things, from tacos to hot dogs to grilled cheese! No one really knows where candied jalapeños get their nickname, but we think it’s probably because cowboys are supposed to be “tough” enough to eat slices of these like candy. Who knows, all we know is that we want to put them on EVERYTHING.

Cowboy Candy

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

In each jar:
• 1 cup sliced jalapeños (packed in as tight as you can because they shrink in the canner)

For the brine:
• 2 cups sugar
• 1 cup apple cider vinegar
• 1/2 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp turmeric powder
• 1 tsp celery seed

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, tightly pack jalapeño slices into each jar.

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure for 2-4 weeks for maximum spice diffusion. 


MEXICALI JALAPEÑOS

Super complimentary to our Taqueria Carrots, we modeled the savory and spicy version after taquerias and taco stands we’ve visited over the years. In this jar of jalapeños you’ll also find carrots, onions, and spices like cumin and oregano! Throw these on your nachos, tacos, avocado toast, or anything you want some heat on!

Mexicali Jalapeños

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

In each jar:
• 1 tsp minced garlic
• 1 tsp cumin seeds
• 1/2 tsp ancho chile powder
• 1 sprig of oregano
• 1 clove
• 3/4 cup sliced jalapeños
• 1/8 cup sliced carrots
• 1/8 cup sliced onion

For the brine:
• 2 white vinegar
• 1 cup water
• 1 tbsp pickling salt

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, add all spices to the jars. Then, layer 2 carrot slices, and 2 onion slices. Next, tightly pack a layer of jalapeños. Continue layering like this until the jar is full and tightly packed. (Think lasagna!)

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7.With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure for 2-4 weeks for maximum spice diffusion.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!


Do you have any questions about the canning instructions, or need help troubleshooting? Leave your question in the comments, or message us on Instagram!