Candied Jalapenos

Prep Time

30m

Bake Time

20m

Yields

6 1/2 pints

About this Recipe

These Candied Jalapeños are out of this world – sweet, spicy and downright addictive! They’re incredible on cream cheese and crackers but their fiery-sweet crunch is also great as a garnish for tacos or soup, topped on a cheeseburger, or nestled in a turkey or ham sandwich. (Also known as Cowboy Candy.)

Print this recipe

Candied Jalapenos

Prep Time

30m

Bake Time

20m

Yields

6 1/2 pints

About this Recipe

These Candied Jalapeños are out of this world – sweet, spicy and downright addictive! They’re incredible on cream cheese and crackers but their fiery-sweet crunch is also great as a garnish for tacos or soup, topped on a cheeseburger, or nestled in a turkey or ham sandwich. (Also known as Cowboy Candy.)

Print this recipe

This Recipe URL has been copied.

Ingredients

3 lb fresh, firm jalapeños, washed & dried
2 cups apple cider vinegar
6 cups Dixie Crystals Extra Fine Granulated Sugar
1/2 teaspoon dried turmeric
1/2 teaspoon dried celery seed
1 tablespoon granulated garlic

Instructions

Prepare a boiling water bath canner and 6 1/2-pint jars.
Wearing gloves, slice a small disc off to remove the stem from each jalapeño; discard stems.
Slice jalapeños into 1/8-inch rounds and place into a large bowl.
In a large, heavy-bottomed pot, bring apple cider vinegar, granulated sugar, turmeric, celery seed, and granulated garlic to a boil. Reduce heat and simmer for 5 minutes. Add sliced jalapeños and simmer for 5 minutes more. Use a slotted spoon to transfer jalapeños to clean, sterile jars and fill up to 1/4-inch of the upper rim of the jar. Turn heat up under the pot and bring syrup to a full boil. Boil hard for 5 minutes.
Ladle syrup into jars over the jalapeños. Using a clean knife or chopstick, insert into each jar 2-3 times to release any trapped air. Adjust syrup so each jar is filled to 1/4-inch of the top of the jar. Wipe rims of the jars with a clean, damp paper towel before topping with a new canning lid. Screw a lid band on each jar just until it’s finger-tip tight.
Place jars in boiling water bath canner making sure jars are covered with water by at least 2-inches. Bring water to a full boil and then set timer for 10 minutes.
Use tongs to transfer jars to a counter lined with a clean tea towel. Leave them to cool, undisturbed, for 24 hours.
Label and store in a cool, dark place for up to a year.

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