Cowboy Candy Recipe
The history of Cowboy Candy is deeply rooted in Southern and Southwestern U.S. traditions, where preserving foods with sugar and vinegar has long been a way to extend the shelf life of fresh produce.
Equipment
- Medium saucepane spatula
- Cutting board
- Sharp knife
- Slotted spoon
- Sterilized jars with lids
- Wooden spoon or silicon
Ingredients
- 1 pound fresh jalapeños (about 15–20 jalapeños)
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground ginger
- ¼ teaspoon celery seed
- 1 tablespoon mustard seed
- ¼ teaspoon garlic powder
Instructions
- Prepare the JalapeñosWear gloves to protect your skin from the jalapeños’ oils.
- Rinse the jalapeños, then cut off the stems and slice them into thin rounds, about ¼ inch thick. Set aside.
- Make the Sweet-Spicy BrineIn a medium saucepan over medium heat, combine the sugar, apple cider vinegar, turmeric, ginger, celery seed, mustard seed, and garlic powder.
- Stir until the sugar completely dissolves and the mixture comes to a gentle boil.
- Reduce the heat to medium-low, letting the syrup simmer for 5 minutes to allow the spices to infuse.
- Cook the JalapeñosAdd the sliced jalapeños to the saucepan, gently stirring them into the brine.
- Let the jalapeños simmer for 4 minutes—just long enough for them to soften slightly without losing their vibrant green color.
- Using a slotted spoon, transfer the jalapeño slices into sterilized jars, filling each jar up to about ¾ of its capacity.
- Finish with the BrineContinue to simmer the brine for an additional 5 minutes to thicken it slightly.
- Carefully pour the hot brine over the jalapeños in the jars, leaving about ¼ inch of headspace at the top.
- Use a clean, dry cloth to wipe the rims of the jars, then tightly seal them with lids.
- Store and EnjoyAllow the jars to cool to room temperature, then refrigerate. For best flavor, let the Cowboy Candy sit for at least two weeks before eating to let the flavors meld.
- Cowboy Candy will stay fresh in the refrigerator for up to three months or can be processed in a water bath for longer shelf life.