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Prep Time10 minutes
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Cook Time25 minutes
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Serv SizeYield 1 quart
An easy, sweet‑spicy refrigerator condiment perfect for hamburgers, hot dogs, and snacking.
Ingredients
Directions
It’s that time of year again! My husband and I grow an enormous garden filled with peppers, tomatoes, and more, and one of the joys of harvesting is making our favorite foods like this one. This recipe is our Cowboy Candy — candied jalapeños simmered in a sweet syrup with turmeric and garlic. The result is a bold condiment that’s sweet, spicy, and lightly garlicky, perfect with cheese and crackers or, my favorite, piled high on burgers. This recipe makes 1 quart of Cowboy Candy for your refrigerator that will keep for 2 1/2 to 3 months. We also have a Cowboy Candy (Candied Jalapeno Peppers) Recipe & Canning version as well.
Wash 2 pounds of fresh jalapeño peppers.
With gloved hands, slice the jalapeños into ¼‑inch rounds, discarding or mulching the stems. Keep a window open for ventilation, and if you’re asthmatic (like me) or sensitive to pepper or vinegar vapors, set up fans to direct the air away from your face and use an air purifier for added comfort.
Finely chop 3–4 garlic cloves with a knife. Avoid using a garlic press, as it can turn the cloves to mush and make the brine cloudy.
In a large nonreactive stainless‑steel saucepan, add 2 cups apple cider vinegar, 3 cups granulated sugar, 1 teaspoon turmeric, chopped garlic, and a pinch of salt, if desired. Bring the mixture to a boil over high heat, stirring until the sugar fully dissolves.
Add the sliced jalapeños to the hot brine and bring to a gentle boil, stirring often and carefully to keep the rounds intact.
Cook the jalapeños in the syrup over medium‑high heat (about setting 6) until they begin to shrink, slightly shrivel, and the syrup thickens, about 15 minutes.
Remove the cowboy candy from the heat and let it cool completely. Once fully cooled, transfer the jalapeños and syrup to an airtight container with a lid and refrigerate. Thanks to the vinegar and sugar, they will keep well for 2½ to 3 months.
Enjoy!
For more delicious condiment recipes, check out these next:
Conclusion
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