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Candied Jalapenos (Cowboy Candy)

4.97 Mitt(s) 33 Rating(s)33 votes, average: 4.97 out of 533 votes, average: 4.97 out of 533 votes, average: 4.97 out of 533 votes, average: 4.97 out of 533 votes, average: 4.97 out of 5

Prep:

Cook:

Level: Intermediate

System:

36

Description

These little beauties are so addictive: sweet, spicy, and tangy. Once you start eating these, you’ll find all sorts of places to stash them—sandwiches, potato salad, grilled meat, and pasta, just to name a few.

Ingredients

  • 3 pounds Firm, Fresh Jalapeno Peppers, Washed
  • 2 cups Cider Vinegar
  • 6 cups White Granulated Sugar
  • ½ teaspoons Turmeric
  • ½ teaspoons Celery Seed
  • 3 teaspoons Granulated Garlic
  • 1 teaspoon Ground Cayenne Pepper

Preparation

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.

Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!

To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.

Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!

39 Comments

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Avatar of Mary R.

Mary R. on 7.7.2013

We made a batch of candied peppers this morning and can’t wait to try them in a few weeks. I’m a seasoned canner and gardener so I know the hazards of working with jalapeno peppers. We highly recommend wearing gloves while handling the peppers and disposible respirators (dusk masks)& goggles during the cooking process. We had a little over 3# of peppers and processed 8 – 1/2 pt jars. I sliced up banana peppers and put them in the excess syrup and will just put them in the refrigerator. I’ll post a review after we open the first jar.

Avatar of kat0412

kat0412 on 5.11.2013

These are SO good and are a staple in our home. I was wondering about the extra liquid though- (after removing the jalapenos)- is there any reason why I couldn’t slice up Maui onions into rings and proceed with the recipe,(as far as boil for 4 mins, etc) then can the pickled onions just the same as the jalapenos?

Avatar of Rebecca

Rebecca on 4.2.2012

Michelle- It is absolutely fine to wait 2-4 weeks if they’re refrigerated and the peppers are submerged in the liquid!

Avatar of Michelle

Michelle on 3.25.2012

Thanks for the recipe! I made these last night and decided to skip the water bath. After cooling, I placed all of the jars along with an extra jar of the syrup in the fridge. Is it ok to wait the 2 – 4 weeks before eating them or will they go bad in the fridge? I’m a newbie at this!

Avatar of poundcakelady

poundcakelady on 12.11.2011

Recently one of my husband’s friends died very suddenly of a heart attack. While his friends were cleaning up his yard, they found a small vegetable garden. The only thing left was some jalepenos. They picked them all and gave them to me. I made the Cowboy Candy and have put them away for their annual golf tournament in March. It is always held at our house and I will be surprising them with the peppers. Rest in peace, Larry–we miss you!

33 Reviews

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Avatar of garlicmakesitgood

garlicmakesitgood on 9.18.2013

These are great! I made a half recipe and gave a few jars as gifts. Everyone I gave them to have raved about them and asked for the recipe. Thanks for sharing!

Avatar of Shelli Myers

Shelli Myers on 1.2.2013

Totally addictive! 3 pounds of jalapenos is a lot but well worth it.

Avatar of Kelli

Kelli on 12.2.2012

I made these over a year ago and got rave reviews from my family and co-workers. I am making a batch to give for Christmas gifts, which I know they will love and also came across a can from 2011, can’t wait to compare. Thank you for sharing!

Avatar of julielyn68

julielyn68 on 6.30.2012

These are OUTSTANDING!!! They are not spicy, just perfectly sweet. The taste reminds me of the Harry and David Pepper jelly, DELICIOUS. We are eating them right now over cream cheese w/crackers, yum!

Avatar of Barbara Adams

Barbara Adams on 5.22.2012

I made a batch of these a month ago. It made approximately 6 pints. One of my sisters boyfriends ate a whole pint in one sitting. He ate a half pint the next day (This was the entire amount I gave that sister). My other sisters boyfriend say they were “damn good”. I was waiting the recomended time to open mine.

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