Cowboy Candy Jalapenos
This homemade cowboy candy recipe turns fresh jalapenos into a sweet, tangy, and spicy treat using pickling vinegar, sugar, garlic, and simple spices. The sliced peppers are simmered in a sweet pickling brine, packed into jars, and water bath canned so you can enjoy them later.
Servings 6 pints
Equipment
- Water bath canner with rack
- 6 to 8 half-pint canning jars with lids and rings
- Large stainless steel kettle
- Canning funnel, jar lifter, and ladle
- Sharp knife or mandoline
- Disposable gloves
Ingredients
- 4 pounds fresh jalapeno peppers
- 3 cups pickling vinegar at least 5% acidity
- 4 cups granulated sugar
- 6 cloves garlic thinly sliced
- 2 teaspoons ground turmeric
- ½ teaspoon cayenne pepper
- 2 teaspoons mustard seed
- 2 teaspoons pickling salt
Instructions
- Wash the canning jars and keep them hot until ready to fill. Wash the lids and rings in hot soapy water, rinse well, and set aside.
- Wearing disposable gloves, slice the jalapenos into 1/4 inch rings. A mandoline works well for keeping the slices even.
- Add the pickling vinegar, sugar, sliced garlic, turmeric, cayenne pepper, mustard seed, and pickling salt to a very large kettle. Heat over medium heat, stirring regularly, until the sugar is completely dissolved.
- Add the sliced jalapenos to the sweet pickling brine. Reduce the heat to medium and simmer for 15 minutes, stirring occasionally.
- While the jalapenos simmer, gather your canning supplies and prepare a board or towel covered counter for the hot jars.
- Ladle the hot jalapenos and brine into the prepared half pint jars, leaving 1/2 inch of headspace.
- Wipe the jar rims clean, add the lids and rings, and tighten until fingertip tight.
- Place the jars in the water bath canner, making sure they are covered by at least 1 inch of water.
- Bring the water to a full boil and process for 15 minutes, adjusting the processing time for your elevation if needed.
- Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
- Using a jar lifter, carefully remove the jars and place them upright on the prepared counter.
- Leave the jars undisturbed for 12 to 24 hours.
- Check the seals by pressing the center of each lid. Properly sealed lids should not flex. Refrigerate any jars that did not seal and use those first.
Notes
- Wear disposable gloves when handling the jalapeños, and avoid touching your face or eyes.
- The heat level will vary depending on the jalapeños you use. The cayenne adds extra heat, while the sweet brine helps balance it.
- Store properly sealed jars in a cool, dark place and refrigerate after opening.
- Adjust the water bath processing time for your elevation if needed.