Description
Sweet and spicy Cowboy Candy is the jar of pure magic your fridge needs. These candied jalapeños will make you the hero of every potluck and taco night.
Ingredients
Scale
- 3 pounds (1.4 kg) fresh jalapeño peppers
- 2 cups (480 ml) apple cider vinegar
- 6 cups (1200 g) granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 teaspoons garlic powder
- 1 teaspoon ground cayenne pepper (optional)
Instructions
- Wear gloves, wash jalapeños, remove stems, and slice into 1/4-inch rings.
- In a large non-reactive pot, combine vinegar, sugar, turmeric, celery seed, garlic powder, and cayenne pepper. Bring to a boil, stirring until sugar dissolves.
- Add jalapeño slices to the boiling syrup. Return to a boil, then reduce heat and simmer for 4 minutes.
- Using a slotted spoon, transfer jalapeños to a bowl. Bring syrup back to a boil and cook for 5-6 minutes until slightly thickened.
- Return jalapeños to the reduced syrup and stir to combine. Remove from heat and let cool for 5 minutes.
- Ladle the mixture into sterilized jars, ensuring jalapeños are submerged in syrup. Leave 1/4-inch headspace.
- Secure lids and process in a water bath for 10 minutes for shelf stability, or refrigerate after cooling completely.
- For best flavor, let jars rest for at least 2 weeks before enjoying.