Miss Carroll’s Cowboy Candy Jalapeno Peppers

Miss Carroll's Kitchen - August 2023

Miss Carroll’s Cowboy Candy Jalapeno Peppers

Sweet and spicy Cowboy Candy Jalapeno Peppers are the perfect condiment to liven up your favorite foods. Enjoy them with tacos, beans, cream cheese, and crackers. Top your burgers and hot dogs with Cowboy Candy Jalapeno Peppers and you will become a huge fan like me!

I love the sweet and spicy flavor and the tender texture of the jalapenos. The sugar balances out the heat nicely and they are truly addictive.

Make a big batch - they won’t last long! Enjoy!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: Approximately 5 half pints

Cooking Tools

Gloves
Mask
Bowl
Knife
Large saucepan
5 half-pint jars

Cowboy Candy Jalapeno Peppers Ingredients

20 large jalapenos
2 cups apple cider vinegar
2 cups granulated sugar
2 cups packed brown sugar
1 teaspoon turmeric
1 teaspoon garlic powder
¼ teaspoon celery seed
½ teaspoon cayenne pepper (optional)

Cowboy Candy Jalapeno Peppers Directions

Wearing gloves and a mask, slice and discard stems from peppers, then slice into ¼-inch thick rounds. Transfer to a bowl and set aside.
NOTE: Tame the heat! If you want to tame the heat a bit, you can remove the seeds and membrane from the peppers. After cutting off the stems, stick a long peeler inside each jalapeno, twist, and pull out the seeds. Then, slice into ¼-inch rounds.
In a large saucepan/pot over high heat, add all the other ingredients. Bring to a boil, then reduce the heat to a gentle simmer for 5 minutes. Set the timer.
Add in the sliced jalapenos, bring the heat back up to high, and simmer for exactly 4 minutes. Set the timer.
Using a slotted spoon, transfer the peppers to clean, sterile canning jars to within a ¼-inch of the upper rim of the jar.
Put the pot with the remaining liquid back on the burner on high heat and boil for 7 minutes. Set the timer.
Then remove the pot from the heat and let cool for 3 minutes. Set the timer.
Ladle, carefully, the liquid syrup into the jars, making sure all the jalapenos are completely submerged. Use a chopstick and poke it into the bottom of the jars a few times to release any pockets of air.
Wipe the rims of the jars with a clean, damp paper towel. Seal with two-piece lids. Place in the fridge.
Let the jars chill for at least 2 weeks. Keep stored in the fridge and eat within 2 months.
Share with your friends - they will love you always!