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Cowboy Candy: Candied Jalapenos Recipe

Close-up shot of vibrant green candied jalapenos simmering in a sweet, amber-colored syrup.
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Preserve garden jalapenos in a sweet and spicy brine. This water-bath recipe creates a versatile condiment perfect for tacos, burgers, and charcuterie boards.

Ingredients

Scale
  • 4 pounds fresh jalapeno peppers
  • 3 cups white vinegar
  • 3 cups granulated sugar
  • 1 teaspoon salt

Instructions

  1. Wash jalapeno peppers thoroughly. Trim off stems. You can leave them whole, slice them into rings, or cut them in half. For whole peppers, poke a few holes in each one with a fork or knife.
  2. In a large pot, combine white vinegar, granulated sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve.
  3. Carefully add the prepared jalapeno peppers to the boiling syrup. Reduce the heat to low and simmer for about 15 minutes, stirring occasionally.
  4. While the peppers are simmering, prepare your canning jars. Sterilize 4 to 6 half-pint canning jars and their lids according to manufacturer instructions.
  5. Using a slotted spoon, carefully pack the hot jalapeno peppers into the sterilized jars, leaving about 1/2 inch of headspace.
  6. Ladle the hot syrup over the peppers in the jars, ensuring they are fully submerged and maintaining the 1/2 inch headspace. Remove any air bubbles by running a non-metallic utensil around the inside of the jar.
  7. Wipe the jar rims clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Process the filled jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  9. Carefully remove the jars from the water bath and let them cool undisturbed on a towel-lined counter for 12 to 24 hours. Check for a proper seal; if a lid does not seal, refrigerate the jar and use within a few weeks.
  10. Once sealed, store the cowboy candy in a cool, dark place for at least 2 weeks before serving to allow flavors to meld.

Notes

  • For a milder heat, you can remove the seeds and membranes from the jalapenos before cooking.
  • This recipe yields approximately 4-6 half-pint jars.
  • Adjust the amount of sugar to your preference for sweetness.
  • Serve as a spicy sandwich topper, on burgers, tacos, or as part of a charcuterie board.

Nutrition

Find it online: https://fooddexterity.com/candied-jalapenos-recipe/