Description
This Cowboy Candy recipe transforms fresh jalapeños into a perfect balance of sweet, spicy, and tangy flavors. It’s an irresistible condiment for burgers, sandwiches, tacos, and more. Whether you can it for long-term storage or keep it in the fridge for quick use, it’s sure to be a favorite
Ingredients
Scale
- 1 cup apple cider vinegar
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt (or 1/4 teaspoon pickling salt)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/16 teaspoon ground allspice
- 1 pound mixed red and green jalapeños (about 16-20), stemmed and sliced 1/4-inch thick
Instructions
- Prepare the Syrup: In a large pot, combine apple cider vinegar, brown sugar, granulated sugar, salt, ginger, garlic, coriander, turmeric, and allspice. Stir and bring to a gentle boil, then reduce heat and simmer for 5 minutes.
- Cook the Jalapeños: Add the sliced jalapeños to the pot. Stir to coat them in the syrup and simmer for 4 minutes.
- Pack the Jars: Using a slotted spoon, transfer the jalapeños to clean jars, leaving 1/4 inch headspace at the top.
- Boil the Syrup: Increase the heat and boil the remaining syrup for 6 minutes to thicken.
- Fill the Jars: Carefully pour the hot syrup over the jalapeños in the jars, ensuring they are fully submerged. Use a small knife or skewer to remove air bubbles.
- Seal and Process: Wipe the jar rims clean, seal tightly with lids, and process in a boiling water bath for 10 minutes for long-term storage.
- Cool and Store: Let the jars cool completely. Store in a cool, dark place for at least one week before opening to allow flavors to develop
Notes
- For a milder version, remove the seeds before slicing the jalapeños.
- Leftover syrup can be used as a glaze for meats, in salad dressings, or even in cocktails.
- Unopened, canned Cowboy Candy lasts up to 1 year in a pantry. Once opened, refrigerate and use within 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes