Cowboy Candy AKA Candied Jalapenos
Cowboy Candy is a colloquial term for candied jalapenos, which has been used for nearly 100 years in vintage Texas cookbooks! We use these candied jalapenos to top our brisket deviled eggs but they're also wonderful atop cream cheese served with crackers, as a condiment with barbecue, or served within sliced brisket sandwiches!
Servings 2 cups, with juice
Calories 91kcal
Ingredients
- 3 lbs. green and red jalapenos
- 1 c. apple cider vinegar
- 1 c. red wine vinegar
- 4 c. sugar
- 1/2 t. turmeric
- 1/2 t. celery seed
- 1 T. granulated garlic
- 1 t. cayenne pepper
- Pinch allspice
Instructions
- Prepare the jalapenos by slicing off the stem and then slicing 1/4-1/8 inch coins. This is made easier by wearing disposable gloves! Reserve jalapenos.
- In a large stockpot, add all of the other ingredients and bring to a boil. Add the jalapenos and simmer in the syrup for 5 minutes.
- If you are canning, transfer peppers into sterile canning jars with a slotted spoon. Leave 1/4 inch headroom.
- Bring the heat up on the syrup to a full rolling boil. Boil 6 minutes.
- Use a ladle to ladle the syrup over the jalapeno slices. Wipe the rims of the jars clean, add lid and ring, and secure tightly.
- Place the jars in hot water canner, covered by 1-2 inches of water, and boil 12 minutes. Remove the jars and place carefully on a towel on the counter-top. You may hear popping noises as they seal. Let cool for 10-12 hours. Tighten rims and store.
- The candied jalapenos can also be boiled and transferred to a jar and kept in the refrigerator without processing in the water bath. Keep refrigerated.
Nutrition
Serving: 1g | Calories: 91kcal | Carbohydrates: 23g | Sodium: 2mg | Fiber: 1g | Sugar: 21g