Spicy, sweet, good on almost anything, these candied jalapeños make a great gift. These will take your next BBQ, pizza night, or taco Tuesday to another level. I always have a jar in the fridge and they are easy to make. Cowboy Candy!
Cowboy Candy Jalapeños
Equipment
- medium or large sauce pot
- glass jars with lids
- slotted spoon
Ingredients
- 16 each jalapeños
- 3/4 cup apple cider vinegar
- 2 cups organic cane sugar
- 3 cloves garlic chopped
Instructions
- Wearing nitrile gloves, slice the stems off of the jalapeños and core out the seeds with a small spoon.
- Slice each pepper into 1/8 to 1/4-inch slices.
- Stir the remaining ingredients (vinegar, sugar, garlic) together in a large sauce pot.
- Heat over medium high heat stirring occasionally for about 10 minutes or until it comes to a frothy boil.
- Reduce heat, and simmer for 2 minutes.
- Stir in the jalapeños, and simmer for 8 more minutes, stirring occasionally. They will start to change to a darker color.
- Remove the peppers from the syrup using a slotted spoon. Spoon into two half pint glass jars.
- Bring the syrup to a boil and boil 5 more minutes.
- Carefully pour the syrup into the jars of peppers.
- Allow to cool at room temperature for at least an hour, and then refrigerate.
Notes
Jalapeños will keep up to a month in the refrigerator.
