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Cowboy Candy Recipe with Sweet and Spicy Jalapeños
- Total Time: 60 minutes
- Yield: 4–5 pint jars 1x
- Diet: General (can be adapted for low-sugar, low-sodium)
Description
This Cowboy Candy recipe offers sweet and spicy pickled jalapeños, delivering an irresistible tang, delightful sweetness, and a pleasant kick of heat. It’s a versatile, family-friendly condiment perfect for elevating almost any meal.
Ingredients
- 2 lbs fresh jalapeños (about 12–15 large), choose firm, unblemished peppers
- 2 cups apple cider vinegar (470ml)
- 5 cups granulated sugar (1kg)
- 1 tsp garlic powder (5g)
- 0.5 tsp turmeric (2.5g)
- 0.5 tsp cayenne pepper flakes (2.5g), adjust to taste
- 0.5 tsp pickling salt (2.5g)
Instructions
- Prepare Jalapeños: Wash and slice 2 lbs (900g) of fresh jalapeños into 0.25-inch thick rounds, using a mandoline for consistency if desired. For less heat, remove seeds and membranes.
- Make the Brine: In a large pot, combine 2 cups apple cider vinegar, 5 cups granulated sugar, 1 tsp garlic powder, 0.5 tsp turmeric, 0.5 tsp cayenne pepper, and 0.5 tsp pickling salt. Bring the mixture to a boil, stirring constantly until the sugar dissolves completely (about 5 minutes).
- Simmer the Jalapeños: Add the sliced jalapeños to the boiling brine. Reduce the heat to a gentle simmer and cook for 4-5 minutes until the jalapeños look slightly tender but still retain firmness. Do not overcook to avoid mushy texture.
- Pack and Process: Using a slotted spoon, carefully transfer the cooked jalapeños into hot, sterilized pint jars, leaving 0.5-inch headspace. Bring the brine back to a boil, then ladle it over the jalapeños in the jars, ensuring they are fully submerged.
- Seal Jars: Wipe the rims of the jars clean, apply lids, and screw bands finger-tight. Process the jars in a boiling water bath for 10 minutes (adjust processing time for altitude if necessary). Listen for the lids to ‘pop’ as they seal. Alternatively, for quicker use, refrigerate the jars for 2-3 weeks.
Notes
Ensure jars are sterilized for safe canning. Avoid overcooking jalapeños to prevent mushiness and preserve their texture. Always make sure peppers are fully submerged in the brine to prevent spoilage. For low-sugar, substitute sugar with erythritol or stevia/monk fruit blend. For spicier cowboy candy, double the cayenne pepper flakes. Source firm, dark green jalapeños for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons (approx. 30 g)
- Calories: 85 calories
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 mg
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: sweet and spicy, jalapeños, cowboy candy, canning, condiment, pickle, easy, make-ahead, spicy, preserved
