Description
Cowboy Candy is a deliciously addictive mix of sweet, tangy, and spicy flavors. These candied jalapeños make the perfect topping for burgers, tacos, sandwiches, or served over cream cheese with crackers.
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, sliced 1/4-inch thick (about 5 cups)
Instructions
- In a large pot, combine apple cider vinegar, brown sugar, granulated sugar, salt, ginger, garlic, coriander, turmeric, and allspice. Stir well.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to dissolve the sugar and blend the flavors.
- Add the sliced jalapeños and simmer for 4 minutes, stirring occasionally.
- Using a slotted spoon, transfer the jalapeños to clean, sterilized jars, leaving some space at the top.
- Increase heat and boil the syrup for 6 minutes to thicken.
- Carefully pour the hot syrup over the jalapeños in the jars, leaving 1/4 inch of headspace.
- Remove any air bubbles, wipe the rims, and seal the jars tightly with sterilized lids.
- Process the jars in a boiling water bath for 10 minutes for long-term storage.
- Let jars cool completely, then store in a cool, dark place for at least 2 weeks before opening to allow flavors to develop.
Notes
- For a milder version, remove the seeds and membranes from the jalapeños.
- If not canning, store the Cowboy Candy in the refrigerator and consume within 3 months.
- Save the syrup! Use it as a glaze for grilled meats, in salad dressings, or as a spicy-sweet dip.
- Prep Time: 10 minutes
- Cook Time: 20 minutes