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Cowboy Candy (Candied Jalapenos)

Cowboy candy transforms ordinary jalapenos into sweet, spicy, addictive bites that disappear faster than you can jar them. The combination of brown sugar, apple cider vinegar, and fresh jalapenos creates a flavor explosion that balances heat with sweetness perfectly.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 half pint jars
Course: Appetizer, Condiment
Cuisine: American, Southern
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds fresh jalapeno peppers sliced into 1/4 inch rounds
  • 2 cups apple cider vinegar
  • 6 cups granulated white sugar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon celery seed
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon cayenne pepper optional for extra heat

Equipment

  • Large heavy bottomed pot or Dutch oven
  • Sharp knife and cutting board
  • Slotted spoon
  • 6 half pint canning jars with lids and bands
  • Canning funnel
  • Jar lifter
  • Large stockpot for water bath canning
  • Kitchen gloves
  • Ladle

Method
 

  1. Put on kitchen gloves before handling the peppers. Slice all jalapenos into uniform 1/4 inch rounds, discarding the stems.
  2. Wash your canning jars, lids, and bands in hot soapy water. Keep the jars warm in a 200 degree oven or in simmering water until ready to fill.
  3. Combine apple cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne in your large pot. Stir over medium heat until the sugar dissolves completely.
  4. Increase heat to medium high and bring the syrup to a rolling boil. Let it boil for 5 minutes without stirring.
  5. Carefully add all sliced jalapenos to the boiling syrup. Stir gently to coat every slice.
  6. Return the mixture to a boil, then reduce heat to maintain a steady simmer. Cook for exactly 4 minutes, stirring occasionally.
  7. Use a slotted spoon to pack the jalapeno slices into warm jars, filling to about 1/4 inch from the top. Leave the syrup in the pot.
  8. Return the syrup to a boil and cook for 2 more minutes to thicken slightly. Ladle hot syrup over the packed peppers, maintaining 1/4 inch headspace. Use a chopstick to release any trapped air bubbles.
  9. Wipe jar rims with a clean damp cloth to remove any sticky residue. Place lids and screw bands on finger tight.
  10. For shelf stable storage, process in a boiling water bath for 10 minutes. For refrigerator storage, let jars cool and refrigerate within 2 hours.

Notes

Let the jars rest unopened for at least 2 weeks before eating. The flavors meld and mellow significantly during this time, and the heat becomes less sharp while the sweetness deepens. Save every drop of leftover syrup because it makes incredible glazes, marinades, and salad dressings. Water bath processed jars last up to one year unopened, refrigerator method keeps them fresh for 2 months.