Cowboy Candy (Quick Refrigerator & Safe Canning Versions)
Sweet and spicy candied jalapeños, perfect as a topping for burgers, nachos, or eaten straight from the jar. Includes both a quick refrigerator method and a safe canning method.
Ingredients
Quick Refrigerator Cowboy Candy
- 1 pound fresh jalapeños sliced into rings
- 1 cup apple cider vinegar
- 3 cups granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Safe Canning Version
- 3 pounds fresh jalapeños sliced into rings
- 2 cups apple cider vinegar 5% acidity
- 6 cups granulated sugar
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
Instructions
- Quick Refrigerator Version: Slice jalapeños into rings.
- Boil vinegar, sugar, turmeric, celery seed, and garlic powder until sugar dissolves.
- Add jalapeños and simmer for 4-5 minutes.
- Cool for 10 minutes, then transfer to jars.
- Refrigerate and let sit for 2-3 days before using.
- Safe Canning Version: Prepare a boiling water bath canner and sterilize jars.
- Combine vinegar, sugar, turmeric, celery seed, and garlic powder in a large pot. Boil until sugar dissolves.
- Add sliced jalapeños and simmer exactly 4 minutes.
- Using a slotted spoon, pack hot peppers into sterilized jars. Add hot syrup, leaving 1/2-inch headspace.
- Wipe rims, apply lids, and process jars in boiling water for 15 minutes.
- Remove jars and let cool completely. Check seals after 24 hours.
Notes
Quick version is perfect for small batches and refrigeration. For long-term storage and food safety, follow the canning method with proper sterilization and boiling water bath processing.