Candied Jalapenos (aka Cowboy Candy)
Sweet, sticky, and packing just the right amount of heat — these Candied Jalapeños (aka Cowboy Candy) are the condiment you didn't know your kitchen was missing. Thinly sliced fresh jalapeños get simmered in a tangy syrup made with apple cider vinegar, sugar, maple syrup, garlic, and mustard seeds until they're glossy, chewy, and absolutely irresistible. Pile them on a pulled pork sandwich, spoon them over smoked cream cheese, or load them onto a cheeseburger.
Servings: 2 cups
Equipment
- 1 pint-sized mason jar (2 cups glass jar)
Ingredients
- 1 lb fresh jalapeños about 10-12 medium to large peppers
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 4 garlic cloves minced
- 1 tablespoon maple syrup
- 2 teaspoons mustard seeds
- ½ teaspoon turmeric
- ½ teaspoon salt
Instructions
- Wash and slice the jalapeños into ⅛ - ¼ inch thick rounds. Optional - For less heat, remove some or all of the seeds.
- In a medium saucepan, combine the sugar, apple cider vinegar, maple syrup, turmeric, minced garlic, mustard seeds, and salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once it comes to a low gentle boil, continue cooking over medium heat another 2-3 minutes.
- Add the sliced jalapeños and reduce the heat to medium-low. Simmer for 10-12 minutes, stirring occasionally, until the jalapeños are slightly softened and the syrup has thickened slightly. *The syrup will continue to thicken as it cools.
- Using a slotted spoon, transfer the jalapeños into a 1-pint clean glass jar. Then pour the hot syrup over them, leaving about ½ inch of headspace. Allow the candied jalapenos to cool to room temperature before sealing.
- For the best flavor, refrigerate for at least 24 hours before eating. The syrup will continue to get spicier and thicken.
Video
Notes
- Handling fresh jalapenos - Before you start slicing, put on a pair of disposable gloves. Jalapeño oils can linger on your skin long after you've washed your hands, and the last thing you want is to touch your face — or anything else — mid-cook.