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Cowboy Candy: Candied Jalapenos

Close-up of glistening candied jalapenos in a sweet syrup, showcasing their vibrant green color and seeds.
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A water-bath recipe for preserving garden jalapenos in a sweet and spicy brine, perfect for tacos, burgers, or charcuterie boards.

Ingredients

Scale
  • 4 cups sliced jalapenos (about 2 lbs)
  • 1/4 cup salt
  • 4 cups white vinegar
  • 4 cups granulated sugar
  • 1 teaspoon turmeric
  • 1 teaspoon celery seed
  • 1/2 teaspoon cayenne pepper (optional)

Instructions

  1. Wash and slice jalapenos, removing stems. Do not remove seeds if you prefer more heat.
  2. In a large bowl, combine sliced jalapenos with salt and cover with water. Let sit for 20 minutes, then drain and rinse thoroughly.
  3. In a large pot, combine vinegar, sugar, turmeric, celery seed, and cayenne pepper (if using). Bring to a boil, stirring to dissolve sugar.
  4. Add the drained jalapenos to the boiling syrup. Reduce heat and simmer for 15 minutes.
  5. While the jalapenos simmer, prepare your canning jars. Sterilize 4-5 pint-sized jars and lids in boiling water.
  6. Carefully ladle the hot jalapenos and syrup into the sterilized jars, leaving about 1/2 inch of headspace. Remove air bubbles.
  7. Wipe jar rims clean and place lids on. Screw on bands until fingertip tight.
  8. Process the jars in a boiling water bath for 10 minutes. Adjust processing time for altitudes above 1,000 feet.
  9. Remove jars from the water bath and let them cool completely on a towel-lined counter. Check seals after 12-24 hours.

Notes

  • For a milder heat, remove seeds and membranes from the jalapenos before slicing.
  • Adjust sugar and vinegar ratios slightly for your preferred sweetness and tang.
  • These candied jalapenos are excellent as a sandwich topper or alongside grilled meats.
  • Consider these a delicious addition to your meal planning, especially when garden peppers are abundant.

Nutrition

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