Easy Cowboy Candy
- PREP 15min
- COOK 15min
- TOTAL 30min
Here’s how to make cowboy candy, also known as candied jalapeños. You don’t need to be a master canne. Our recipe is quick, easy, and keeps for months in the fridge. You’ll have some leftover syrup, which is delicious in marinades, dressings, cocktails, or even tossed with fruit (try it with melon!).
We recommend wearing food-safe gloves when slicing the peppers to protect your hands from the oils. You’ll need about 20 peppers and a 1-quart canning jar or airtight glass container.
You Will Need
1 ½ pounds jalapeño peppers, about 20 jalapeños (680g)
5 garlic cloves, sliced
½ teaspoon fine sea salt
1 cup apple cider vinegar (236ml)
1 cup distilled white vinegar (236ml)
3 cups granulated sugar (600g)
⅛ teaspoon ground turmeric
Directions
1Prepare peppers: Slice the peppers between ⅛″ and ¼″ thick. Then, place them into a mixing bowl and add the sliced garlic. Sprinkle the salt over the peppers, toss well, and set aside on the counter for 20 minutes.
2Make syrup: Add apple cider vinegar, white vinegar, sugar, and turmeric to a small saucepan and bring to a boil. Boil the mixture for 3 minutes.
3Add peppers and garlic: Add the peppers and garlic, and boil for another 3 minutes. With a slotted spoon, scoop out the peppers and garlic and put them into a 1-quart jar.
4Reduce the syrup: Simmer the vinegar mixture until it reduces to about 1 pint of liquid (2 cups), 5 to 8 minutes.
5To finish: Pour the reduced vinegar mixture over the peppers and garlic, then add a lid to the jar. Refrigerate overnight, but if you can wait, they are better on day 2 and even better after a week.
Adam and Joanne's Tips
- Storing: Homemade cowboy candy lasts in an airtight jar in the fridge for 3 months, though my family finishes the jar well before that! For longer storage, you can preserve it using a traditional water bath (I recommend reviewing a canning resource for tips).
- The nutrition facts provided below are estimates.