Cowboy Candy – Pickled Jalapeno Canning Recipe
It’s canning day once again, and today we’re making up a batch of candied jalapeño. This pickled pepper recipe, nicknamed “cowboy candy” is a bold, sweet, and delicious way to preserve fresh jalapenos. Condiment or snack, these pepper rings are perfect on sandwiches, tacos, pizza, or just all by themselves.
Cowboy Candy – Pickled Jalapeno Canning Recipe
Course: Food Preservation & StorageCuisine: Mexican, AmericanDifficulty: MediumServings
3
PintsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
4 Lbs fresh jalapenos
1.5 Cups white vinegar
1.5 Cups apple cider vinegar
4 Cups sugar
6 Cloves garlic, sliced
2 teaspoons Kosher salt
2 teaspoons celery seed
2 teaspoons turmeric
1/2 teaspoon ground cayenne pepper
Directions
- Cut jalapenos into 1/4 inch slices. Discard stems.
- In a stock pot, combine vinegar, sugar, garlic, and spices. Bring to a boil on high heat, stirring until sugar dissolves completely.
- Add jalapeno slices to pot. Lower heat to a simmer and cook for 15-20 minutes, stirring occasionally.
- Carefully strain the jalapeno slices from the brine liquid using a colander or slotted spoon.
- Prepare jars. Fill jars with jalapeno slices and then pour hot brine over top, leaving 1/2 inch of headspace.
- De-bubble jars and wipe the rims. Put on lids and rings.
- Process in hot water bath canner – 10 minutes for pints, 15 minutes for quarts (Note: At high altitudes, processing times may need to be increased).
- Remove jars from canner and set jars on towel or cutting board until completely cool.
- Any un-sealed (failed) jars should be refrigerated, as they are not shelf-stable. Store sealed jars in a cool, dark place with the rings off.
- Jalapenos can be eaten right away, but the flavor will be much better after 1-2 weeks.
Recipe Video
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