Here is how to make cowboy candy, aka candied jalapeños. You do not need to be a master canner for this recipe. It’s quick and easy, and the jar lasts in your fridge for months. You will likely have leftover syrup, which you can use in marinades, dressings, cocktails, or toss with fruit (it’s very good with cut melon).
We highly recommend wearing disposable food-safe gloves when slicing this many peppers (you’ll need to cut around 20). The gloves will protect your hands from the oils in the peppers, which can sting and burn if you’re working with a lot of them.
You will need a 1 quart canning jar or a glass airtight container.
1 ½ pounds (680g) jalapeño peppers, about 20 jalapeños
5 garlic cloves, sliced
1/2 teaspoon fine sea salt
1 cup (236ml) apple cider vinegar
1 cup (236ml) distilled white vinegar
3 cups (600g) sugar
1/8 teaspoon ground turmeric
1Slice the peppers between 1/8″ and 1/4″ thick. Then, place them into a mixing bowl and add the sliced garlic.
2Sprinkle the salt over the peppers, toss well, and set aside on the counter for 20 minutes.
3Add apple cider vinegar, white vinegar, sugar, and turmeric to a small saucepan and bring to a boil. Boil the mixture for 3 minutes.
4Add the peppers and garlic, and boil for another 3 minutes.
5With a slotted spoon, scoop out the peppers and garlic and put them into a 1-quart jar.
6Simmer the vinegar mixture until it reduces to about 1 pint of liquid (2 cups), 5 to 8 minutes.
7Pour the reduced vinegar mixture over the peppers and garlic, then add a lid to the jar.
8Refrigerate overnight, but if you can wait, they are better on day 2 and even better after a week.