Description
Candied Jalapeños, also known as Cowboy Candy, are sweet, spicy, and tangy jalapeño slices preserved in a flavorful syrup. Perfect for topping burgers, nachos, or served with cheese and crackers.
Ingredients
- 20 large jalapeños
- 2 cups apple cider vinegar
- 2 cups granulated sugar
- 2 cups packed brown sugar
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1/4 teaspoon celery seed
- 1/2 teaspoon cayenne pepper
Instructions
- Wearing gloves, slice and discard stems from jalapeños, then slice into 1/4-inch thick rounds. Transfer to a bowl and set aside.
- In a large pot over high heat, combine apple cider vinegar, granulated sugar, brown sugar, turmeric, garlic powder, celery seed, and cayenne pepper. Bring to a boil, then reduce to a gentle simmer for 5 minutes.
- Add the sliced jalapeños to the pot. Increase the heat to high and simmer for exactly 4 minutes.
- Using a slotted spoon, transfer jalapeños to clean, sterile canning jars, leaving about 1/4-inch headspace.
- Return the pot to high heat and boil the remaining syrup for 6–7 minutes. Remove from heat and let cool for 3 minutes.
- Carefully pour the hot syrup over the jalapeños in the jars, ensuring they are fully submerged. Use a chopstick to remove air bubbles.
- Wipe jar rims with a clean, damp paper towel. Seal with two-piece lids and place in the fridge.
- Let chill for at least 2 weeks before consuming. For best flavor, wait a month. Consume within 2 months and keep refrigerated.
Notes
- Always wear gloves when handling hot peppers to avoid irritation.
- The syrup can be reused in sauces or marinades.
- Use sterilized jars to increase shelf life and reduce spoilage risk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
