Cowboy Candy

You don’t have to be a Cowboy to enjoy these Candied Jalapeno Peppers. They are a combination of sweet and spicy so be ready for something extraordinary. I can only eat a few since my tolerance for hot foods is very low, but the heat eaters I share them with absolutely .. Love them!


Cowboy Candy

3 lbs. Jalapeno peppers *note

2 cups cider vinegar .. I actually added another cup

1 cup water

6 cups sugar

1/2 teaspoon turmeric

1/2 teaspoon celery seed

1 clove garlic per jar

*note – I also added mini sweet red & yellow peppers for color and variety


Slice peppers and remove seeds if you desire a less spicy result. Use gloves when handling hot peppers to protect from the heat of the peppers.

Add the cider vinegar, water and sugar to a large sauce pan and heat to a boil. You will then add all the sliced peppers to this brine and stir. Let this heat up again to a boil. Ladle the peppers into your canning jars, top off with brine to within a 1/4″ of the top of the jar. Add your canning seal and process for 10 minutes in heated water canner.


Makes approximately 1 quart and 3 pints

If you don’t choose to can, you can refrigerate for several weeks.


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