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Cowboy Candy: Candied Jalapenos

A close-up, shallow depth of field shot of glistening candied jalapenos, showcasing their vibrant green and amber hues.
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A sweet and spicy candied jalapeno recipe perfect for canning and preserving garden peppers. Use this cowboy candy as a versatile topping for tacos, burgers, sandwiches, or charcuterie boards.

Ingredients

Scale
  • 4 cups sliced jalapenos (about 2 lbs)
  • 2 cups white vinegar
  • 1/4 cup water
  • 3 1/2 cups granulated sugar
  • 1/2 teaspoon salt

Instructions

  1. Prepare your canning equipment: wash jars, lids, and rings. Sterilize jars in boiling water or a dishwasher. Keep jars hot until ready to fill.
  2. In a large pot, combine sliced jalapenos, white vinegar, and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Drain the jalapenos, reserving the liquid.
  4. Add the sugar and salt to the reserved liquid. Bring to a boil, stirring until the sugar dissolves.
  5. Return the drained jalapenos to the pot. Boil for 15 minutes, stirring occasionally. The jalapenos should become tender and slightly translucent.
  6. Carefully ladle the hot jalapenos and syrup into the hot, sterilized jars, leaving 1/2 inch headspace. Remove air bubbles.
  7. Wipe the jar rims clean with a damp cloth. Place the lids on the jars and screw on the rings until fingertip tight.
  8. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  9. Remove jars from the water bath and let them cool on a wire rack for 12-24 hours. Check seals before storing.

Notes

  • For best results, use fresh, firm jalapenos.
  • Ensure your vinegar has at least 5% acidity for safe preservation.
  • This recipe makes approximately 4-5 pint jars.
  • Serve on burgers, sandwiches, tacos, or with cheese and crackers.

Nutrition

Find it online: https://tastethisplate.com/candied-jalapenos-recipe/