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Candied Jalapenos (Cowboy Candy)

Close-up shot of sliced candied jalapenos in a glass jar, glistening with syrup and sprinkled with sesame seeds.
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A water-bath recipe for preserving garden jalapenos in a sweet and spicy brine, perfect for tacos, burgers, or charcuterie boards.

Ingredients

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  • 6 cups jalapeno peppers, sliced
  • 4 cups granulated sugar
  • 2 cups white vinegar
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Wash and slice jalapeno peppers, removing stems. Leave seeds in for more heat.
  2. In a large pot, combine sugar, vinegar, water, salt, turmeric, and cayenne pepper.
  3. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
  4. Add the sliced jalapenos to the boiling syrup.
  5. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  6. Carefully ladle the hot jalapenos and syrup into sterilized canning jars, leaving 1/2 inch headspace.
  7. Wipe jar rims clean and place lids and rings on.
  8. Process the jars in a boiling water bath for 10 minutes.
  9. Remove jars from the water bath and let them cool completely on a towel-lined counter.
  10. Check seals after 12-24 hours. Store sealed jars in a cool, dark place.

Notes

  • For a milder heat, remove seeds and membranes from the jalapenos before slicing.
  • Adjust cayenne pepper for desired spice level.
  • This recipe is great for meal planning and can be used as a spicy sandwich topper.
  • Consider this a great addition to your garden canning recipe collection.

Nutrition

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