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Candied Jalapenos (Cowboy Candy)

Close-up of a glass jar filled with sliced candied jalapenos in a sweet syrup.
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A sweet and spicy pickled jalapeno recipe perfect for canning garden peppers. Use them as a topping for tacos, burgers, or charcuterie boards.

Ingredients

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  • 4 cups sliced jalapenos (about 2 lbs)
  • 2 cups white vinegar
  • 4 cups granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup water

Instructions

  1. Prepare your canning jars and lids. Sterilize them in boiling water.
  2. In a large pot, combine the vinegar, sugar, salt, and water. Bring to a boil, stirring until the sugar is dissolved.
  3. Add the sliced jalapenos to the boiling syrup. Reduce heat and simmer for 15 minutes.
  4. Carefully ladle the hot jalapenos and syrup into the sterilized jars, leaving about 1/2 inch of headspace.
  5. Wipe the rims of the jars clean and place the lids on. Screw on the bands until fingertip tight.
  6. Process the jars in a boiling water bath for 10 minutes. Adjust processing time for altitudes above 1,000 feet.
  7. Remove jars from the water bath and let them cool completely on a towel-lined counter. Check seals after 12-24 hours.

Notes

  • For best results, use fresh, firm jalapenos.
  • You can adjust the sugar and vinegar ratio slightly, but maintain the overall acidity for safe canning.
  • These candied jalapenos are delicious on sandwiches, cream cheese, or as a side to any meal.
  • Consider these for your meal planning to use up garden bounty.

Nutrition

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