Maple Pickled Jalapeños
These sweet and spicy pickled jalapeños are a delicious addition to tacos and are magical served over cream cheese.
Ingredients
- 3 pounds firm jalapeño sliced into ¼ inch rounds
- 1 red onion quartered, then thinly sliced
- 1 cup maple syrup
- 1 cup sugar
- 3 cups apple cider vinegar
- 1 ½ cups water
- 3 teaspoons pickling salt
- 2 teaspoons mustard seeds
- 2 teaspoons black peppercorns
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine maple syrup, sugar, vinegar, water and all seasonings in a non-reactive pot and bring to a simmer for 5 minutes. Add jalapeño and onion slices, simmer 5 minutes.
- Ladle hot jalapeños and onions into a hot jar leaving a ½ inch headspace; top off with more brine if necessary. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
- *Wear gloves when working with hot peppers
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These sound delicious! Curious if the quick pickling method would work with this recipe? Love your podcast as well. Started listening at the beginning of quarantine and have made it through all the episodes and have enjoyed many recipes as a result.
Keep up the good work!
You could certainly make this pickle as a fridge pickle instead of processing it. And thank you for the kind words about the podcast!
Hi! Will this still be safe to can if I omit the sugar, or can I use coconut sugar instead of white cane sugar
You can omit the sugar, but it will leave the finished pickle unbalanced. I like your idea of using coconut sugar.
Question about red onion for this recipe. Our red onions seem to be HUGE. are we talking a medium sized one for this?
So sorry that I didn’t see this question earlier! Go for baseball, not softball size.
HI Marisa, what size red onion did you use? Most are HUGE right now!
Go for baseball size, not soft ball sized!
This looks amazing! However, while I’m fond of refrigerator pickles I’ve never really been interested in canning. Can I use this same recipe and just put them in the fridge after they’re in the jars? If so, how long do you think they’d keep in the fridge? Thanks!
You can certainly skip the canning step and just keep them in the fridge. They’ll keep for several months.
What would be the processing time for 1/2 to 1/4 pints? We would not go through a pint quickly enough.
Could I use just white distilled vinegar instead of apple cider or would that be too harsh? Sometimes I am not a fan of apple cider vinegar in my recipes.
Thank you!
Processing time remains the same for smaller jars. And you could certainly use white distilled rather than apple cider. Just check the bottle and make sure it says 5% acidity vinegar (some white vinegars are diluted to 4%).
There is something very wonky with the printing of this recipe and the links on the page. (I don’t like having a computer in the midst of my counter when canning or cooking. I prefer to print the recipe to use while preparing this.)
There is no formatted recipe that appears on the page. It appears to be embedded in the paragraphs of texts and photos. The “Jump to the Recipe” link at top goes nowhere. The “Print Recipe” link opens up a page with a list of the ingredients formatted but the directions just say “click here for the directions”. There is nothing to click, it is just words, not a link.
How can I print this recipe for use?
This post was part of a brand partnership and they didn’t want me to include the full recipe. However, given the confusion, I’ve added the directions.
They call those jalapeños cowboy candy around here, I love them! I will try your recipe this summer.
This was a helpful post. I’m trying to see if there’s a way to make something similar to Cowboy Candy but with natural sugar sources (honey, maple syrup, other things are fine too). Do you think it could be done to this recipe, safely for canning, or do you have anything like that in any of your books? Thanks.
I don’t think you could get the candied effect with a natural sweetener. But maybe with honey?
This looks really good.
It uses less sugar than Cowboy Candy and has the addition of onion. I wonder how this compares with regard to taste.
(I’m down to my last jar of 2022 Cowboy Candy and need to make more candied jalapeños soon – especially before my daughters come over and raid my canning pantry!)
This is definitely not as sweet and candy-like as Cowboy Candy. But it is delicious.
Hi, could the jalapenos be replaced with cucumber/pickling cucumber instead?
You could try it, though I would be afraid you’d end up with something quite soggy, as cucumbers soften a great deal more than jalapeños.
I love these jalapenos. Recently I made an egg bake with sweet potato, ham and maple sweetened jalapenos. Today I am spicing up a bowl of beans with eggs and cheese. I need to make another batch!
So glad you like them!