Cowboy Candy Candied Jalapeños Recipe
Cowboy Candy Candied Jalapeños are a sweet and spicy treat made by simmering sliced jalapeños in a flavorful syrup of apple cider vinegar, brown and granulated sugars, and warm spices. These glossy, tender jalapeños boast a perfect balance of heat and sweetness, making them an irresistible condiment for sandwiches, burgers, salads, or cheese boards. Easy to prepare and perfect for preserving, this recipe yields a spicy-sweet kick that can be enjoyed for months when refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus 48 hours refrigeration time)
- Yield: Approximately 500 millilitres (about 2 cups) 1x
- Category: Condiment, Pickled Jalapeños
- Method: Simmering and pickling
- Cuisine: American, Tex-Mex
- Diet: Halal
Ingredients
Scale
Syrup Ingredients
- 240 millilitres apple cider vinegar
- 220 grams packed light brown sugar
- 150 grams granulated sugar
- 2.5 millilitres Diamond Crystal kosher salt or 1.25 millilitres pickling salt
- 2.5 millilitres ground ginger
- 2.5 millilitres granulated garlic
- 1.25 millilitres ground coriander
- 1.25 millilitres ground turmeric
- 0.3 millilitres ground allspice
Main Ingredient
- 455 grams mixed green and red jalapeño chiles, stemmed, unseeded, sliced 6 millimetres thick (approx. 5 cups)
Instructions
- Prepare Syrup: Combine apple cider vinegar, light brown sugar, granulated sugar, salt, ground ginger, granulated garlic, ground coriander, turmeric, and allspice in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugars dissolve and the syrup thickens slightly, about 3 minutes.
- Cook Jalapeños: Add the sliced jalapeños to the syrup (they will not be fully submerged). Return to a boil over medium-high heat and cook, stirring often, until the chiles look glossy, are softened, slightly shrunken, and visibly deeper in color, about 5 to 6 minutes.
- Pack Chiles: Remove the pan from heat. Using a slotted spoon, transfer the jalapeños to a sanitized 500-millilitre canning jar, gently packing them tightly by tapping or pressing.
- Reduce Syrup: Return the remaining syrup to the saucepan and bring it back to a boil over high heat. Cook, stirring occasionally, until the syrup reduces and thickens to approximately 240 millilitres, about 8 minutes.
- Jar and Store: Pour the hot syrup over the packed chiles in the jar, leaving a 6 millimetres headspace. Discard any excess syrup. Secure the lid and let the jar cool at room temperature for 1 hour. Refrigerate for a minimum of 48 hours before serving. Store refrigerated for up to 2 months.
Notes
- For best flavor, allow the candied jalapeños to macerate and develop flavor for at least 2 days before serving.
- Be cautious when handling jalapeños—wear gloves to avoid skin irritation or transfer of heat to eyes.
- Adjust the sweetness or spice level by varying the amount of sugar or using more/less jalapeños according to preference.
- Use sanitized jars and lids to ensure safe preservation.
- Store the finished product in the refrigerator and consume within 2 months for optimal freshness.
- These candied jalapeños are great as a topping for burgers, sandwiches, salads, or as a sweet-spicy snack.
Nutrition
- Serving Size: 30 grams (approx. 2 tablespoons)
- Calories: 60
- Sugar: 14 grams
- Sodium: 120 mg
- Fat: 0.1 grams
- Saturated Fat: 0 grams
- Unsaturated Fat: 0.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 16 grams
- Fiber: 0.8 grams
- Protein: 0.3 grams
- Cholesterol: 0 milligrams
Keywords: cowboy candy, candied jalapeños, sweet and spicy pickled jalapeños, jalapeño relish, spicy condiment, preserved jalapeños
