I don’t have much history with canning, but I have learned so much about this craft and the crazy names people have for some of the canning concoctions they have come up with. Cowboy Candy was interesting since I had never heard of them as sweet pickled jalapenos. I picked up a pound of fresh jalapenos at the local market and followed the recipe. They are still working their magic in the jar but will post their taste when I open them the end of October. Update: Thousands of people have enjoyed their flavor and many of my followers consider this a “go to” recipe wither not only their jalapenos but also other peppers such as banana, serano, and yes I have seen someone do it with habaneros!
Small Batch Cowboy Candy
Small Batch Cowboy Candy
Ingredients
- 1 lb fresh jalapenos
- 2/3 cup cider vinegar
- 2 cups sugar
- 2 tablespoons mustard seed
- 1/4 teaspoon tumeric
- 1/4 teaspoon celery seed
- 1 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper
Instructions
- Slice jalapenos. Mix cider vinegar, sugar, tumeric, celery and mustard seed, garlic, and cayenne to boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more.
- Load sterilized jars with jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Process in a water bath for 15 minutes.
- Makes 2 pints
- Eat with cream cheese on crackers or on a juicy hamburger!
5 Comments
Linda
Posted on: September 23, 2019I made this & they turned out excellent! Friends and Family love them! I would prefer if the juice were a little thicker, any suggestions on this?
Josh
Posted on: September 23, 2019We love this recipe but when compared to Ball’s recipe, this one has double the sugar. Has this recipe been tested and is certain to be shelf safe after water bathing? I hope so because we do like this recipe the most!
Jason R Kovarovic
Posted on: September 23, 2019Followed the recipe to the letter. Made one pint. Haven’t tasted yet.
T.W.
Posted on: September 23, 2019I think it is turmeric, not tumeric. Thanks for sharing!
Liz
Posted on: September 23, 2019Good recipe, but your wording on the last two sentences of #1 of the instructions is very confusing: “Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more.” I’m a long time canner, so I know how to proceed, but others may not get it. Do you want them to add the jalapenos once it reduces to a simmer, or after 5 minutes of simmering and simmer for an additional 5 minutes with the peppers in the brine? Me I added them after letting the brine boil 1 full minute, added the peppers and let them simmer 5 minutes. I think 10 minutes would reduce the brine too much with all that sugar and make it too thick.