Cowboy Candy
Cowboy Candy is a sweet and tangy condiment made from jalapeños that adds a crunchy, bold flavor to dishes. Perfect for burgers, snack boards, and more!
Ingredients
Main Ingredients
- 12 each Jalapeño peppers Sliced into rings
- 2 cups Granulated sugar Can substitute with white sugar or light brown sugar
- 1 cup Apple cider vinegar Use 5% acidity for safe pickling
- 3 cloves Garlic Smashed
- 1 small Onion Sliced into rings
- 1 tablespoon Mustard seeds
- 1 teaspoon Turmeric
- 1 teaspoon Red pepper flakes Adjust to taste
- 1 teaspoon Salt Pinch added to syrup
Instructions
Preparation
- Wash the jalapeños and trim the stems.
- Slice jalapeños into uniform 1/8–1/4-inch rings.
Cooking
- In a medium saucepan, combine sugar, apple cider vinegar, a pinch of salt, mustard seeds, turmeric, and red pepper flakes. Stir to combine.
- Bring the mixture to a rolling boil over medium-high heat, stirring until sugar fully dissolves and syrup is glossy.
- Add the sliced jalapeños, sliced onion, and smashed garlic to the pot.
- Reduce heat and simmer for 5–10 minutes, until jalapeños are slightly translucent but still hold some crunch.
Jarring
- Place clean, sterilized jars on a towel. Use a funnel to pack peppers, onions, and garlic into jars.
- Pour the hot syrup over them, leaving about 1/4 inch headspace.
- Seal jars with lids and let sit at room temperature until cool to the touch, then refrigerate.
- Allow to pickle for at least 24 hours before using; flavor improves after 48–72 hours.
Notes
Store sealed jars in the refrigerator for best quality. Will keep for 6–8 weeks. Option to can for shelf stability following USDA guidelines.