Hello, and thanks for stopping by! Looking for a super easy, super tasty way to best use those extra jalapeños from your garden? Then stop right here, because Jalapeño Cowboy Candy is just the ticket!!
No canning involved, either!! So no fretting or worrying.
Slice those babies up, add the rest of my ingredients into a saucepan, and you’re almost there!!!
It’s so easy it’s almost like magic!!
Just a FEW easy steps, and you’ve got a wonderful, sweet and spicy treat that has ENDLESS uses!!
Besides just topping toasted baguettes or crackers with cream cheese and these sweet/hot candied peppers, you can also place them on top of burgers, brats, chili dogs, pizza, southwestern salads, tacos, burritos, enchiladas, soups, stews and chilies, and whatever else you can think of that you might like to spike!
Some people even like them on vanilla ice cream….but I don’t know about that one.
But I think they’d actually even be good stashed inside a garlic bologna sandwich! Now that would be a fun way to give a plain ol’ boring sandwich a nice little kick!
These really only take minutes to make, and are a really cool gift at Christmastime or as a hostess gift! For jalapeño lovers, this makes for a nice birthday present, too!
Who doesn’t love homemade gifts in a jar, right?
Nothing better than receiving love from someone’s kitchen picked fresh from their own garden!
These will last for months and months kept in the fridge, too! Some claim they will keep for only 3 months, but I’ve had a jar or two last even longer than that! One almost 6 months, actually.
A jar that had somehow gotten pushed to the back corner and neglected. Believe me…that will never happen again!
This recipe comes with a warning though, these little buggers are addictive!! You’ll be sneaking them into everything!!
So don’t wonder what to do with that last peck of fresh picked peppers, pickle them, Peter Piper! Sorry. I couldn’t stop myself.
Have a wonderful week! And enjoy!!
*Be sure to Subscribe to my blog so you don’t miss my upcoming recipes using these tasty little candied jalapeños!
If you enjoyed this recipe, you might also enjoy my
Spicy Beer Battered Jalapeño Bottle Caps & Sriracha Sour Cream!
- 3 lbs. fresh jalapeños
- 2 cups cider vinegar
- 6 cups granulated sugar
- 3 large cloves garlic, finely minced
- ½ tsp. turmeric
- ½ tsp. celery seed
- ½ tsp. ground cayenne pepper
- ½ tsp. cajun seasoning such as Slap Ya Mama
- Wearing gloves, slice the stems off of the jalapeños, then slice each into ¼ - ⅓" thick slices. Set aside.
- In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic, cayenne, and cajun seasoning to a boil. Reduce heat and simmer for 5 minutes.
- Add the jalapeño pepper slices and simmer for 5 minutes.
- Using a slotted spoon, transfer the peppers into clean sterile canning jars leaving a ¼ of an inch at the top of the jar.
- Turn the heat up, bring the syrup to a full rolling boil, and boil for 6 minutes. Carefully pour the syrup over the peppers in the jars, still leaving a ¼ of an inch from the top. Make sure that there are no air pockets. (*Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air.) Wipe off the rims of the jars with a damp paper towel, and place lids on the jars. Let cool on the counter.
- You can store these in the refrigerator or complete the canning process so that they're shelf stable. Either way they need to mellow for at least *two weeks* before eating.
- To complete the canning process, place the jars into a large pot of hot water, covered by 2 inches. Bring the water to a full boil and boil for 10 minutes for half pints, and 15 minutes for pints. When the time is up, transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours.
- *If you have leftover syrup, save it! Just pour it into a little jar, and refrigerate it. It’s wonderful brushed onto meat on the grill, (especially wings!), or added to potato salads, cole slaws, and salad dressings! Let it mellow out first before using, though, unless you're going for hot!