preserving jalapenos

A small batch, homemade cowboy candy recipe that you can enjoy as a condiment for sandwiches but also as a topping for cheese and crackers and cream cheese. An easy, no canning required recipe.

Refrigerator Cowboy Candy (Candied Jalapenos)

fresh jalapeños, washed (about 4 cups sliced)

apple cider vinegar, 4% or 5%

sugar

turmeric

celery seed

garlic, minced

cayenne pepper, optional

Wearing gloves cut the stems from each jalapeño...

Wearing gloves cut the stems from each jalapeño pepper and then slice them into 1/8 to 1/4 inch rounds. Set aside.

In a large pot, bring the apple cider...

In a large pot, bring the apple cider vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce the heat and let it simmer for 5 minutes.

Add the jalapeno pepper slices to the pot...

Add the jalapeno pepper slices to the pot and continue to simmer for 5 minutes.

Use a slotted spoon and transfer the pepper...

Use a slotted spoon and transfer the pepper slices into a 1 pint mason jar or heat tolerant glass container similar in size. Be sure to leave ¼ inch space at the top of the jar to decrease the risk of spillage.

Turn up the heat and bring the syrup...

Turn up the heat and bring the syrup to a full rolling boil. Boil for 5 minutes.

Pour the syrup over the jalapeños in the...

Pour the syrup over the jalapeños in the jar but still leave ¼ inch space at the top.

Cover and let the jar cool to room...

Cover and let the jar cool to room temperature. Place in the refrigerator and wait at least 2 weeks before enjoying. However, it is best to wait 4 weeks for best flavor.

This cowboy candy recipe is the perfect blend of sweet &amp; spicy, but without the worry of excessive sugar! Easily water bath can them to be shelf-stable.

Easy Cowboy Candy Recipe (Candied Jalapeños) - Lower Sugar, Water Bath Canned

honey*

cane sugar

apple cider vinegar (or white vinegar)

garlic garlic

salt, (optional)

cayenne powder, (optional)

jalapeños

Prepare a water bath canner, wash and keep warm 8 half-pint canning jars, lids and rings. Slice jalapeños (remember to wear gloves).

Combine the honey, sugar, vinegar, and seasonings in a large saucepan. Bring to a boil over high heat, stirring often. Reduce heat to medium and simmer for 10-15 minuted, until slightly thickened.

Add the sliced jalapeños to the syrup and simmer another 5 minutes. It should steam and bubble a bit, but not boil hard again.

Ladle the hot peppers and syrup into one hot jar at a time, leaving a 1/2 inch headspace. Use a non-metal spatula or chopstick to remove air bubbles and wipe the rim with a damp cloth. Attach lids and rings and place in rack of canner. Repeat with remaining jars.

Lower rack and bring canner to a boil over high heat then start timing 15 minutes to process the jars (adjusting for altitude). Once timer goes off, remove the lid, turn off heat and let jars sit in canner for 5 minutes.

Remove the jars to a towel-lined surface (Tip: a tray with a towel allows for them to be moved if needed) and let cool 12-24 hours without disturbing.

Remove the rings and check lids for sealing - refrigerate any that don&#39;t seal (rare!) - and then label and store for up to 18 months. If you can wait  2-4 weeks before opening, that will be the best flavor!

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Top 2 preserving jalapenos recipes from across the web

The most viewed preserving jalapenos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Refrigerator Cowboy Candy (Candied ...

Easy Cowboy Candy Recipe (Candied J...

The most viewed preserving jalapenos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine