These Candied Jalapenos, otherwise known as Cowboy Candy, are such a great treat any time of the year. They're a great way to use up all of those jalapeños from your garden.
Wash and drain peppers. Wear gloves to cut up this quantity of peppers!! Cut them into ⅛- ¼" slices.
Add the vinegar, sugar and spices to a large stock pot.
Bring the mixture to a boil. Then reduce the heat and simmer for about 5 minutes.
Add the peppers and simmer for 4 minutes.
Use a slotted spoon to load jalapenos into washed and sterilized jars. Leave ½-inch headspace.
Once the peppers are loaded into the jars, turn the heat up under the syrup again and boil hard for six more minutes.
Ladle additional syrup over the top of the peppers in the jars, leaving the headspace.
Wipe the edges of the jars with a damp paper towel.
Place the lids and bands on jars. Finger-tip tighten.
DO NOT throw out the remaining syrup! Pour it into a jar, refrigerate, and use it in a variety of ways. See the article above for suggestions.
Place the pepper jars in the canner filled with hot water. Bring it to a full rolling boil. Boil for 10 minutes for half pints, 15 minutes for pints. Turn off the burner and let them stay in the hot water for five more minutes. Then remove the jars tot the counter and let them thoroughly cool overnight.
The next day check for seal. If center of lid flexes up and down, they must be stored in the refrigerator. Place sealed jars in a cool, dry place.
Try to resist the temptation to open them for at least 2 months. I like waiting 3 for the flavors to develop. In the meantime, console yourself with the syrup.
Video
Notes
Jalapeños can range in heat from 2500-8000 Scoville units, which is a huge difference. These Candied Jalapeños can be really hot some years and not hot at all in other years.Seeds and ribs can be removed from peppers so that are less hot. Most of the heat lives in the seeds and ribs.There is no problem cooking the brine down more, just be aware that the more that you cook it down, the less you will have to fill the jars, so you may want to add a bit more of everything to ensure you have enough to leave the headspace that you need.Having said that, the brine doesn't really have to be thick. It is more for preserving the product and not used as a sauce.Use proper canning techniques when canning peppers to ensure food safety. Details above.Do not cook the peppers too long, or they will get soggy.Do not throw away extra brine! It is great in lots of different foods. Add to sauces, stews and chilies, make spicy aioli for burgers, fish, and tacos. Brush fish, poultry, beef or pork, while cooking for an extra zip. Always wear gloves when cutting up large quantities of hot peppers.Never touch your eyes, mouth or nose with the gloves! The oil can cause serious irritation!Some of the sugar and spices may fall out of solution as the peppers sit in the pantry. This will not affect the flavor of the brine or the peppers. If you cook down the brine further, to make it thicker, that should reduce this.This cowboy candy can be quick-canned. Store in clean, sterilized jars. Let them sit on the counter until room temperature, then store jars in the refrigerator for 3-6 months, if not longer.Any hot pepper can be used to candy, such as Hungarian wax, hot cherry, serrano, habanero, and more.Photo Credit: Binky's Culinary Carnival.Altitude Adjustment for Cowboy Candy/Candied Jalapeños.
0–1,000 ft: 10 minutes for half-pint jars, 15 minutes for pint jars
