Candied Jalapeños (Cowboy Candy)

• 1 pint fresh jalapeños, sliced
• 1 cup white sugar
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/2 teaspoon celery seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon ground turmeric

Steps

1. 1 Slice the jalapeños into thin rounds, leaving stems intact if desired.
2. 2 Combine sugar, vinegar, water, celery seeds, mustard seeds, and turmeric in a medium saucepan.
3. 3 Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.
4. 4 Add the jalapeño slices to the boiling mixture and return to a boil.
5. 5 Reduce heat and simmer for 15 minutes.
6. 6 Remove from heat and let cool to room temperature.
7. 7 Transfer the jalapeños and syrup to a clean pint jar.
8. 8 Seal and refrigerate for at least 24 hours before serving.

Nutrition

Tips

• Use gloves when handling jalapeños to avoid skin irritation.
• For less heat, remove the seeds and membranes before slicing.
• These jalapeños will keep in the refrigerator for up to 2 weeks.

Storage

Store in the refrigerator for up to 2 weeks. Reheat gently in a microwave if desired.

Serving Suggestions

• Serve with cream cheese on crackers.
• Pair with charcuterie boards.
• Add a pop to your favorite burgers or hot dogs.

FAQ