Cowboy Candy Jalapenos
Sweet-and-tangy candied jalapeños simmered in a syrup of sugar and apple cider vinegar. Perfect as a condiment, topping, or snack — can be refrigerated or water-bath canned for shelf stability.
Equipment
Ingredients
Peppers
- 1 lb fresh jalapeños about 10–14, rinsed and sliced into 1/4-inch rounds
Syrup & spices
- 3 cups granulated sugar
- 2 cups apple cider vinegar
- ½ cup water
- 1 ½ tsp kosher salt
- 1 tsp mustard seeds
- 1 tsp celery seed or 1/2 teaspoon celery salt
- ½ tsp turmeric optional, for color
- 1 tsp red pepper flakes optional
Instructions
- Slice stems off jalapeños and cut into 1/4-inch rounds. Remove seeds for milder jars or leave them for more heat. Wear gloves if desired.
- Wash jars and lids in hot soapy water. If canning, keep jars warm in simmering water until ready to fill.
- Combine sugar, apple cider vinegar, water, salt, mustard seeds, celery seed, and turmeric in a heavy saucepan. Bring to a boil, stirring until sugar dissolves.
- Add sliced jalapeños and red pepper flakes to the syrup. Reduce heat and simmer for 8–12 minutes until peppers are translucent and syrup is slightly thickened.
- Pack hot jalapeños into warm jars leaving 1/2 inch headspace. Pour hot syrup over peppers to cover, wipe rims, and seal with lids and bands.
- For shelf stability, process jars in a boiling-water bath for 10 minutes. Alternatively, cool and refrigerate jars; wait at least 24 hours before eating. Flavor improves after several days.
Notes
- Label jars with the date. Properly processed jars will keep about 1 year in a cool pantry; refrigerated jars last 2–3 months.
- Adjust sugar to your taste — reduce to 2 1/2 cups if you prefer less sweet.
- If you’re new to canning, follow a trusted water-bath canning guide for your altitude.
- Use a mix of green and ripening jalapeños for visual appeal and flavor depth.
Nutrition
Calories: 25kcalCarbohydrates: 6gSodium: 50mgSugar: 6g
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