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Water Bath Candied Jalapenos (Cowboy Candy)

Close-up of bright green, glossy candied jalapenos sliced and glistening in syrup on a white dish.
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A recipe for preserving fresh jalapenos in a sweet and spicy brine using a water bath canning method.

Ingredients

Scale
  • 2 cups sliced fresh jalapeno peppers (about 1 pound)
  • 2 cups white granulated sugar
  • 1 cup white vinegar (5% acidity)
  • 1/2 cup water
  • 1 teaspoon pickling salt
  • 1/2 teaspoon garlic powder

Instructions

  1. Prepare your water bath canner and sterilize pint or half-pint jars, lids, and bands.
  2. In a non-reactive saucepan, combine the sugar, vinegar, water, pickling salt, and garlic powder. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
  3. Add the sliced jalapenos to the boiling syrup. Reduce the heat to a simmer and cook for 15 to 20 minutes, stirring occasionally, until the peppers become translucent.
  4. Carefully pack the hot jalapenos into the sterilized jars, leaving 1/2 inch headspace.
  5. Ladle the hot syrup over the peppers in the jars, maintaining the 1/2 inch headspace. Remove air bubbles using a non-metallic utensil.
  6. Wipe the jar rims clean with a damp cloth. Center the lids and screw on the bands until fingertip tight.
  7. Process the filled jars in the boiling water bath canner for 10 minutes, adjusting for altitude if necessary.
  8. Remove jars and let them cool undisturbed on a towel-lined counter for 12 to 24 hours. Check seals. Store sealed jars in a cool, dark place.

Notes

  • For best flavor development, allow the canned peppers to cure for at least two weeks before eating.
  • Use pint jars for larger quantities or half-pint jars for smaller batches.
  • If you do not wish to can, this recipe can be made as refrigerator pickles and stored in the fridge for up to one month.

Nutrition

Find it online: https://tasteportfolio.com/candied-jalapenos-recipe-cowboy-candy/