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Candied Jalapenos (Cowboy Candy)

Close-up shot of vibrant candied jalapenos with red cherry tomatoes in a glistening syrup.
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Preserve garden jalapenos in a sweet and spicy brine for a versatile condiment.

Ingredients

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  • 4 cups sliced jalapenos (about 2 lbs)
  • 1/4 cup pickling salt
  • 8 cups water
  • 2 1/2 cups white vinegar
  • 5 cups granulated sugar
  • 1/2 cup water
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper

Instructions

  1. Wash and slice jalapenos into 1/4-inch rings, removing stems. Wear gloves to avoid skin irritation.
  2. In a large non-reactive bowl, combine sliced jalapenos with pickling salt and 8 cups of water. Stir to dissolve salt. Let sit for 4 hours or overnight.
  3. Drain jalapenos and rinse thoroughly under cold water.
  4. In a large saucepan, combine vinegar, sugar, 1/2 cup water, turmeric, salt, and cayenne pepper. Bring to a boil, stirring until sugar is dissolved.
  5. Add drained jalapenos to the boiling syrup. Reduce heat and simmer for 15 minutes.
  6. Carefully ladle hot jalapenos and syrup into sterilized canning jars, leaving 1/2-inch headspace. Remove air bubbles.
  7. Wipe jar rims clean and apply lids and rings.
  8. Process jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  9. Remove jars from water bath and let cool on a towel-lined counter for 12-24 hours. Check seals.

Notes

  • For best results, use fresh, firm jalapenos.
  • Ensure your canning jars and lids are sterilized before filling.
  • This recipe makes approximately 6-7 pint jars.
  • Serve as a topping for tacos, burgers, sandwiches, or on a charcuterie board.

Nutrition

Find it online: https://dishicious.com/candied-jalapenos-recipe-cowboy-candy/