Cowboy candy is a spicy-sweet canned condiment of sliced jalapenos and garlic in a vinegar-sugar syrup, versatile enough to glaze meats, dress salads, or gift in jars.
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Pack jalapenos and garlic into three hot 1-pint jars to within 1/2 in. of the top. In a large saucepan, bring sugar, vinegar, seasonings and, if desired, cayenne pepper to a boil. Reduce heat; simmer, uncovered, 5 minutes.
Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Store sealed jars in a cool, dark pantry for up to 1 year; refrigerate after opening and use within 3–4 weeks.
water-bath canner · three 1-pint glass jars with lids and bands · large saucepan · ladle
Properly canned and sealed jars keep for up to 1 year in a cool, dark pantry. Refrigerate after opening and use within 3–4 weeks.
Yes, a water-bath canner is required to safely process and seal the jars for shelf-stable storage.
Yes, skip the boiling step, cool the jars, and refrigerate. Use within 2–3 weeks.
The recipe is moderately spicy from jalapenos; add the optional minced cayenne pepper for more heat.
Yes, maintain the same ratio of sugar to vinegar (2.8:1) and seasonings when doubling or halving.
