Candied Jalapeños | COWBOY CANDY | Savory, Spicy, & Sweet | RAW PACK METHOD | Recipe Below

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: distilled vinegar

Distilled vinegar is often less expensive and works well.

Wash and slice 6 lbs of fresh jalapeno peppers into 1/4 inch thick slices.

In a large stainless steel pot, combine 4 cups of apple cider vinegar, 6 cups of sugar, 2 tablespoons of garlic powder, and 1 teaspoon of ground cayenne pepper, and 2 tablespoons of celery seed.

Stir the mixture together and heat it to dissolve the sugar, stirring occasionally to prevent burning.

While the syrup is heating, rinse the jalapeno peppers and cut off the stems.

Pack the raw jalapeno slices into clean, room temperature pint mason jars, pressing them down firmly but not cramming them.

Leave about 1/2 to 1/4 inch of headspace in the jars with the packed jalapenos.

Pour the heated syrup into the jars over the jalapenos, leaving about 1/4 inch of headspace.

Wipe the jar rims with a damp cloth to remove any sticky syrup, then apply the lids and bands fingertip tight.

Process the jars in a water bath canner for 10 minutes, ensuring the jars are covered by 1 to 2 inches of water.

After processing, remove the lid, turn off the heat, and let the jars sit in the hot water for 5 to 8 minutes to prevent siphoning.

Remove the jars onto a towel or cloth, and allow them to cool for 12 to 24 hours.

After cooling, remove the bands, wash if needed, label, and store the jars.

Cooking Techniques

Equipment Needed

Spice Level: