Easy Cowboy Candy
- PREP 15min
- COOK 15min
- TOTAL 30min
Here is how to make cowboy candy, aka candied jalapeños. You do not need to be a master canner for this recipe. It’s quick and easy, and the jar lasts in your fridge for months. You will likely have leftover syrup, which you can use in marinades, dressings, cocktails, or toss with fruit (it’s very good with cut melon).
You will need a 1 quart canning jar or a glass airtight container.
You Will Need
1 ½ pounds (680g) jalapeño peppers, about 20 jalapeños
5 garlic cloves, sliced
1/2 teaspoon fine sea salt
1 cup (236ml) apple cider vinegar
1 cup (236ml) distilled white vinegar
3 cups (600g) sugar
1/8 teaspoon ground turmeric
Directions
Slice the peppers between 1/8″ and 1/4″ thick. Then, place them into a mixing bowl and add the sliced garlic.
Sprinkle the salt over the peppers, toss well, and set aside on the counter for 20 minutes.
Add apple cider vinegar, white vinegar, sugar, and turmeric to a small saucepan and bring to a boil. Boil the mixture for 3 minutes.
Add the peppers and garlic, and boil for another 3 minutes.
With a slotted spoon, scoop out the peppers and garlic and put them into a 1-quart jar.
Simmer the vinegar mixture until it reduces to about 1 pint of liquid (2 cups), 5 to 8 minutes.
Pour the reduced vinegar mixture over the peppers and garlic, then add a lid to the jar.
Refrigerate for a day or two (if you can wait) and enjoy. They get even better after a week.
Adam and Joanne's Tips
- Storing: Homemade cowboy candy lasts in an airtight jar in the fridge for 3 months, though my family finishes the jar well before that! For longer storage, you can preserve it using a traditional water bath (I recommend reviewing a canning resource for tips).
- The nutrition facts provided below are estimates.