How to make Candied Jalapeños (Cowboy Candy)~Canning Method or Refrigerator Version

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.

Cut the stems off 3 lbs of jalapenos and wash them.

Slice the jalapenos into rings about 1/4 inch thick while wearing mismatched gloves.

Prepare a water bath canner with warm water.

In a stock pot, combine 2 cups of apple cider vinegar, 5 cups of granulated sugar, and 1/2 teaspoon of turmeric over medium-high heat.

Stir the mixture until the sugar melts and bring it to a full rolling boil.

Add the sliced jalapenos to the boiling brine and reduce the heat to about number four.

Let the jalapenos simmer in the brine for 5 minutes, stirring occasionally.

Prepare canning jars, rings, and lids, ensuring they are washed and dried.

Use a slotted spoon to fill the jars with jalapeno slices, leaving appropriate headspace.

Return the brine to the stove and increase the heat to number six, allowing it to boil and thicken for 5 to 6 minutes.

Fill the jars with the thickened brine to 1/2 inch headspace and debubble with a chopstick.

Wipe the rims of the jars with a clean wet cloth to remove any debris.

Add the lids and screw on the rings fingertight, ensuring they are not too tight or too loose.

Place the jars in the canner, ensuring the water covers the jars by 1 to 2 inches.

Bring the water to a full rolling boil and process the jars for 10 minutes.

After processing, turn off the heat and let the jars sit in the canner for about 5 minutes.

Move the canner off the heat and let it sit for another 10 minutes to avoid temperature shock.

Remove the jars from the canner and place them on a tea towel without tilting them.

Let the jars sit undisturbed for 12 to 24 hours to seal.

Cooking Techniques

Equipment Needed

Spice Level: