Name: Cowboy Candy Sweet Hot Pickled Peppers Recipe
Ingredients: 1 pound fresh jalapeños, sliced into 1/4-inch rings; 2 cups granulated sugar; 2/3 cup apple cider vinegar; 1/2 teaspoon turmeric; 1/2 teaspoon garlic powder; 1/4 teaspoon ground ginger; 1/4 teaspoon cayenne pepper (optional, for extra heat)

Ingredients

Scale

- 1 pound fresh jalapeños, sliced into 1/4-inch rings
- 2 cups granulated sugar
- 2/3 cup apple cider vinegar
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions

1. Prep the jalapeños: Wear gloves and slice jalapeños into uniform rings. Set aside.
2. Make the brine: In a saucepan, combine sugar, apple cider vinegar, turmeric, garlic powder, ginger, and cayenne (if using). Bring to a boil, stirring until sugar dissolves.
3. Simmer the peppers: Add jalapeño slices to the brine. Reduce heat and simmer for 4-5 minutes, stirring occasionally.
4. Jar it up: Using a slotted spoon, transfer peppers into clean jars. Then pour the hot syrup over the top to fully cover them.
5. Cool and store: Let jars cool to room temperature, then cover and refrigerate. Let them sit for at least 24 hours before eating for best flavor.

Notes

Always taste your peppers before starting—heat levels vary wildly. If they’re too hot raw, they’ll still pack heat when pickled.