Candied Jalapenos aka Cowboy Candy Recipe
This pickling recipe gives you a one-two punch of spicy and sweet: great on sandwiches, nachos, tacos, or spooned over chili. Recipe adapted from Fresh Preserving. We strongly recommend wearing gloves when handling the jalapeños.
Ingredients
- 3 cups vinegar, ACV or white (at least 5% acidity)
- 2 tsp salt
- 4 cups sugar
- 6 cloves garlic, sliced
- 2 tsp. turmeric
- ½ tsp cayenne powder
- 2 tsp. mustard seeds
- 4 pounds jalapeños, sliced into ¼ inch rings
Tools
- reCAP FLIP Lid
- Mason jar
- Saucepan
- Cutting Board
How to make it:
- Prepare a boiling water canner. Heat jars in simmering water until ready to use, don't boil. Wash lids in warm soapy water and set aside with bands.
- Combine all ingredients except the jalapeños in a large saucepan and bring to a boil, stirring to dissolve the sugar.
- Add the jalapeño slices, reduce to medium heat, and simmer 15 minutes until dark green and starting to absorb the brine.
- Ladle hot jalapeños into a hot jar, leaving 1/2 inch headspace. Remove air bubbles, wipe the rim, center the lid, and apply the band fingertip-tight. Repeat until all jars are filled.
- Process in a boiling water canner with water covering jars by 1 inch, 15 minutes for pint jars, adjusting for altitude. Turn off heat, let cool 5 minutes, then remove jars and cool 12 to 24 hours. Check that lids are sealed (they shouldn't flex when pressed).
Adjust the seed count to taste depending on how much heat you want.