Candied Jalapenos
Prep Time
30m
Bake Time
20m
Yields
6 1/2 pintsAbout this Recipe
These Candied Jalapeños are out of this world – sweet, spicy and downright addictive! They’re incredible on cream cheese and crackers but their fiery-sweet crunch is also great as a garnish for tacos or soup, topped on a cheeseburger, or nestled in a turkey or ham sandwich. (Also known as Cowboy Candy.)
Candied Jalapenos
Prep Time
30mBake Time
20mYields
6 1/2 pintsAbout this Recipe
These Candied Jalapeños are out of this world – sweet, spicy and downright addictive! They’re incredible on cream cheese and crackers but their fiery-sweet crunch is also great as a garnish for tacos or soup, topped on a cheeseburger, or nestled in a turkey or ham sandwich. (Also known as Cowboy Candy.)
Share This Recipe
Ingredients
- 3 lb fresh, firm jalapeños, washed & dried
- 2 cups apple cider vinegar
- 6 cups Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon dried turmeric
- 1/2 teaspoon dried celery seed
- 1 tablespoon granulated garlic
Instructions
- Prepare a boiling water bath canner and 6 1/2-pint jars.
- Wearing gloves, slice a small disc off to remove the stem from each jalapeño; discard stems.
- Slice jalapeños into 1/8-inch rounds and place into a large bowl.
- In a large, heavy-bottomed pot, bring apple cider vinegar, granulated sugar, turmeric, celery seed, and granulated garlic to a boil. Reduce heat and simmer for 5 minutes. Add sliced jalapeños and simmer for 5 minutes more. Use a slotted spoon to transfer jalapeños to clean, sterile jars and fill up to 1/4-inch of the upper rim of the jar. Turn heat up under the pot and bring syrup to a full boil. Boil hard for 5 minutes.
- Ladle syrup into jars over the jalapeños. Using a clean knife or chopstick, insert into each jar 2-3 times to release any trapped air. Adjust syrup so each jar is filled to 1/4-inch of the top of the jar. Wipe rims of the jars with a clean, damp paper towel before topping with a new canning lid. Screw a lid band on each jar just until it’s finger-tip tight.
- Place jars in boiling water bath canner making sure jars are covered with water by at least 2-inches. Bring water to a full boil and then set timer for 10 minutes.
- Use tongs to transfer jars to a counter lined with a clean tea towel. Leave them to cool, undisturbed, for 24 hours.
- Label and store in a cool, dark place for up to a year.
Share This Recipe
Recipes for Making Memories
Baked Pistachio Doughnuts
These baked doughnuts are ultra-moist thanks to the addition of instant pudding mix in the batter. Pistachios are both b...
Thick Soft Baked Sugar Cookies
Everyone loves sugar cookies, especially the thick, soft ones. This soft baked sugar cookie recipe can be used with cook...
Turtle Cookie Cups
Easy, portable and delicious – these Turtle Cookie Cups are a dessert for any occasion. These delicious sugar cookie c...
Candied Jalapenos
Prep Time
30mBake Time
20mYields
6 1/2 pintsAbout this Recipe
These Candied Jalapeños are out of this world – sweet, spicy and downright addictive! They’re incredible on cream cheese and crackers but their fiery-sweet crunch is also great as a garnish for tacos or soup, topped on a cheeseburger, or nestled in a turkey or ham sandwich. (Also known as Cowboy Candy.)
Ingredients
- 3 lb fresh, firm jalapeños, washed & dried
- 2 cups apple cider vinegar
- 6 cups Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon dried turmeric
- 1/2 teaspoon dried celery seed
- 1 tablespoon granulated garlic
Instructions
- Prepare a boiling water bath canner and 6 1/2-pint jars.
- Wearing gloves, slice a small disc off to remove the stem from each jalapeño; discard stems.
- Slice jalapeños into 1/8-inch rounds and place into a large bowl.
- In a large, heavy-bottomed pot, bring apple cider vinegar, granulated sugar, turmeric, celery seed, and granulated garlic to a boil. Reduce heat and simmer for 5 minutes. Add sliced jalapeños and simmer for 5 minutes more. Use a slotted spoon to transfer jalapeños to clean, sterile jars and fill up to 1/4-inch of the upper rim of the jar. Turn heat up under the pot and bring syrup to a full boil. Boil hard for 5 minutes.
- Ladle syrup into jars over the jalapeños. Using a clean knife or chopstick, insert into each jar 2-3 times to release any trapped air. Adjust syrup so each jar is filled to 1/4-inch of the top of the jar. Wipe rims of the jars with a clean, damp paper towel before topping with a new canning lid. Screw a lid band on each jar just until it’s finger-tip tight.
- Place jars in boiling water bath canner making sure jars are covered with water by at least 2-inches. Bring water to a full boil and then set timer for 10 minutes.
- Use tongs to transfer jars to a counter lined with a clean tea towel. Leave them to cool, undisturbed, for 24 hours.
- Label and store in a cool, dark place for up to a year.
- All Recipes
- Bars
- Bars-bread-rolls
- Bars-brownies
- Bars-fun-for-kids
- Beauty
- Bread-and-rolls
- Bread-rolls
- Breakfast
- Brownies
- Cake
- Cake-heritage
- Cheesecake
- Cheesecake-cake
- Cookies
- Cookies-bars
- Cookies-bars-pie
- Cookies-heritage
- Dish-it-up
- Drinks
- Fun-for-kids
- Heritage
- Muffins
- No-bake
- No-bake-heritage-snacks
- No-bake-pie
- No-bake-quick-simple
- No-bake-quick-simple-topping
- Pie
- Quick-and-simple
- Quick-simple-fun-for-kids
- Quick-simple-topping
- Savory
- Savory-dish-it-up
- Savory-quick-simple
- Savory-quick-simple-topping
- Savory-topping
- Snacks
- Snacks-topping-fun-for-kids
- Topping
17 Minute Chocolate Cake With Silhouette Frosting
This 1940 vintage recipe requires only 17 minutes for measuring and mixing. Fluffy chocolate cake with a creamy chocola...
3 Chocolate Chip Cookies
The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...
Almond Amaretto Poundcake
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm ...
Almond Joy Cookies
These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on on...
Almond Joy Layer Cake
Chef Eddy took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake tha...
Applesauce Cake
If you like a moist cake, this recipe will become a favorite! The biggest issue with Applesauce Cake is that once you ha...
Apricot Jalapeno Jelly
With its beautiful golden color spiked with bits of red and green, Apricot Jalapeno Jelly makes a festive gift idea. Var...
Baked Pistachio Doughnuts
These baked doughnuts are ultra-moist thanks to the addition of instant pudding mix in the batter. Pistachios are both b...
Banana Pie Cookies
No monkeying around – these delicious Banana Pie Cookies are loaded with banana flavor! Plus, they are super soft ...
Banana Pudding Ice Cream
Cold, creamy, delicious homemade Banana Pudding Ice Cream is a tasty take on a classic dessert. Vanilla ice cream is inf...
Banana Pudding Layer Cake
Chef Eddy’s Banana Pudding Layer Cake takes all your favorite flavors from a traditional banana pudding and transf...
Biscoff Cookies Speculoos Cookies
This cookie has been loved in Belgium for hundreds of years. Famous chefs have it on their dessert menu, and a major Am...