Description
This Candied Jalapeños recipe offers a perfect balance of sweet and spicy flavors, making a versatile condiment known as cowboy candy. Sliced fresh jalapeños are simmered in a syrup made from sugar, apple cider vinegar, turmeric, celery seed, garlic powder, and optional cayenne for extra heat. The result is a tangy, sweet, and mildly spicy preserve that enhances burgers, sandwiches, and snack platters with cream cheese and crackers. Ready in just 25 minutes, these jalapeños keep well refrigerated and can also be safely canned for longer storage.
Ingredients
Scale
Ingredients
- 1 pound fresh jalapeños, sliced into ¼-inch rounds
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- ¼ teaspoon ground turmeric
- ¼ teaspoon celery seed
- ½ teaspoon garlic powder
- Pinch of ground cayenne (optional, for heat)
Instructions
- Prepare the syrup: In a medium saucepan, combine the granulated sugar, apple cider vinegar, ground turmeric, celery seed, garlic powder, and cayenne pepper if you are using it. Place the pan over medium heat and bring the mixture to a boil, stirring occasionally until all the sugar has dissolved.
- Simmer the syrup: Once boiling, reduce the heat to low and let the syrup simmer gently for 5 minutes. This develops the flavors and slightly thickens the syrup.
- Add the jalapeños: Add the sliced jalapeños into the simmering syrup. Stir them gently and let simmer for an additional 4 to 5 minutes, allowing the jalapeños to soften and absorb the syrup’s flavors.
- Jar the jalapeños: Using a slotted spoon, carefully lift the jalapeños out and transfer them into sterilized jars, distributing them evenly.
- Thicken the syrup: Turn the heat back to medium-high and boil the remaining syrup in the saucepan for another 5 minutes to thicken it slightly. This helps create a sticky glaze for the jalapeños.
- Fill the jars: Pour the hot, thickened syrup over the jalapeños in the jars, leaving about ¼ inch of headspace at the top. This ensures proper sealing and room for expansion.
- Cool and store: Allow the jars to cool to room temperature before sealing them with lids. Refrigerate the jars and let the flavors develop for at least 24 hours. The candied jalapeños will keep refrigerated for up to 3 months.
Notes
- These candied jalapeños make a delicious topping for burgers and sandwiches.
- They pair beautifully with cream cheese and crackers for an easy appetizer.
- For longer shelf life, process the jars in a water bath canner for 10 minutes to safely preserve them.
