Today we’re sharing a recipe for Cowboy Candy. These candied jalapenos are the perfect combination of sweet and spicy! They’re perfect on burgers, sandwiches, nachos, or just to eat by themselves.
All about Cowboy Candy
This Cowboy Candy recipe has quickly become a favorite of our family and friends. They complement so many dishes and appetizers well. They’re absolutely one of the best condiments especially if you love sweet and spicy foods. This time of year, people tend to go crazy about condiments with all the BBQ’s and get togethers!
If you’ve never had a candied jalapeno, you are in for a treat! They’re truly the perfect balance of sweetness and spiciness. The sugar tames the sharp heat from the jalapeno, turning them into a mouthwatering gem.
They’re great on so many things. Many believe they are good on just about everything! Nachos, pulled pork/chicken, burgers, sandwiches, chopped up on hot dogs, in potato/macaroni salads, in egg salad, on a cracker or bagel with some cream cheese or just with a fork.
It’s quite easy to make up a batch of Cowboy Candy. You have to cut up the jalapeno, make the syrup, add the jalapeno to the syrup, cook them down a little and then pack them in your canning jars. You process pints for 15 minutes and you’re good to go. Make some of this up for your family, sell in local markets, and give away as gifts to your family and friends.
Cowboy Candy Recipe
These candied jalapenos are the perfect combination of sweet and spicy!
Ingredients
- 3 cups vinegar, ACV or white at least 5% acidity
- 2 tsp salt
- 4 cups sugar
- 6 cloves garlic, sliced or minced
- 2 tsp turmeric
- 1/2 tsp cayenne powder
- 2 tsp mustard seeds
- 4 pounds jalapenos, sliced into 1/4-inch rings
Instructions
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Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
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Combine all ingredients except jalapenos in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.
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Add jalapeno slices, lower heat to medium and simmer for 15 minutes, until jalapenos are dark green and have begun to absorb some of the brine.
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Ladle hot jalapenos into a hot jar leaving a 1/2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
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Water must cover the jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let the jars cool for 5 minutes. Remove jars from the canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
If you have home canned Cowboy Candy in your pantry, you have one more weapon in your arsenal when it comes to getting homemade food on the table for your family. We love being able to control the ingredients in our food and by canning our own, this is one more way that we can help as we know exactly what was put in the jar.
We’d love to hear what you think about this recipe. Do you love Cowboy Candy? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
