Many years ago, my brother-in-law James gave us two jars of Candied Jalapenos, aka “Cowboy Candy,” and I’ve been wanting to make a batch ever since. He had a prolific crop of jalapeños that year, which inspired me to start growing them myself.
After that, “make Cowboy Candy” became a permanent fixture on my Summer Bucket List and bingo cards. I planted jalapeños every year with high hopes, but my yield was always pretty pathetic. It was definitely not the kind of haul that could produce even one pint of candied jalapeños.
Last month, during a Practice Pages session where we worked on our Summer Bingo Cards, I admitted to everyone that making Cowboy Candy had become my white whale of a bucket-list item. Well, that and making a strawberry cake.
Sharing that was the motivation I needed…
Yes, I’m still growing jalapeños this year, and I already see a few flowers coming up. But I decided to take the power back and stop letting a pathetic yield stand in my way. I bought jalapeños, candied them myself, and HERE WE ARE. I did it. I can finally cross it off the list. I didn’t give up on myself, and I owe it to the ladies I check in with each month.
Ingredients involved:
First, we have to make our liquid base! We’re going to melt the sugar in the vinegar with all the spices.
Make sure you wash your hands after cutting up your jalapeños.
Now we cook them in the liquid.
They’re done when they’re kinda soft and shriveled.
Drain them and reduce the liquid by a 1/3. We’re making it syrupy!
And now we transfer the liquid to the prepped jar of jalapeños.
Let them get to room temp and now you have Candied Jalapenos!
They’re spicy. They’re sweet. They’re kinda tangy. Try them with cream cheese or goat cheese on a cracker. Bonkers!
Other uses would be: tacos, nachos, in a tuna salad, on burgers, hot dogs, pulled pork sandwiches, on pizzas, over scrambled eggs, in breakfast tacos, on avocado toast, topped on a deviled egg, over baked beans, in a grilled cheese or cornbread!
The possibilities are endless!
Don’t wait to make these.
You want them in your life ASAP.
Candied Jalapeños (Cowboy Candy)
recipe slightly adapted from The Kitchn
makes about 2 cups
- 8-10 medium jalapeños
- 1 cup granulated sugar
- 1/2 cup apples cider vinegar
- 1/4 teaspoon celery seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
Trim and slice jalapeños crosswise, and set aside. Place sugar, apple cider vinegar, celery seeds, coriander seeds, turmeric, and salt in a small saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves, about 4 minutes.
Add the jalapeños and boil, stirring frequently until they are shining and slightly shriveled, 4 to 5 minutes. Using a slotted spoon, transfer the jalapeños to a glass pint jar.
Continue to boil the vinegar mixture until syrupy and reduced by 1/3 in volume, about 5-10 minutes. Pour the syrup over the jalapeños and press down on them to make sure they are fully submerged. Let cool to room temperature. Serve or seal the jar and refrigerate for up to 3 weeks.
