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Candied Jalapenos (Cowboy Candy)

Close-up overhead view of whole candied jalapenos glistening in a glass jar.
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Preserve your garden jalapenos in a sweet and spicy brine. This water-bath recipe creates a versatile condiment perfect for tacos, burgers, and charcuterie boards.

Ingredients

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  • 4 cups white vinegar
  • 4 cups granulated sugar
  • 1/2 cup water
  • 24–30 fresh jalapeno peppers, stems removed
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional)

Instructions

  1. Prepare your water bath canner, jars, lids, and rings. Sterilize jars and lids.
  2. In a large pot, combine vinegar, sugar, and water. Bring to a boil, stirring until sugar dissolves.
  3. Add jalapenos to the boiling syrup. Reduce heat and simmer for 15 minutes.
  4. Carefully pack hot jalapenos into hot jars, leaving 1/2 inch headspace.
  5. Ladle the hot syrup over the jalapenos, maintaining 1/2 inch headspace. Remove air bubbles.
  6. Wipe jar rims and screw on lids fingertip tight.
  7. Process jars in the water bath canner for 10 minutes (adjust for altitude if necessary).
  8. Remove jars and let cool completely on a towel-lined counter. Check seals.

Notes

  • For a spicier kick, leave some seeds in the jalapenos.
  • Ensure your vinegar has at least 5% acidity for safe canning.
  • Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate.
  • These are great as a sandwich topper or alongside grilled meats.

Nutrition

Find it online: https://mdlatdmm.com/candied-jalapenos-cowboy-candy-recipe/