Cowboy Candy are sweet pickled jalapeno pepper slices put up in a syrup. They are wonderful on their own or as a condiment.
Cowboy Candy
By Sue Lau | Palatable Pastime
Cowboy Candy is my recipe of the day. No blogging group today. I am here all by my lonelies. *LOL*
This recipe is essentially sliced jalapenos in syrup. They are delicious. I love these on crackers with either soft cream cheese or soft goat cheese (chevre). You can peek at the photos.
They are also good on something where you might add sweet relish. Such as a hot dog- but want it to also be spicy.
How spicy these turn out depends on the jalapenos. Either way, I would cut out the seed core. I use a vegetable parer to poke in there and turn around. Makes easy work of it.
The first time I tried these years ago, I didn’t take out the seeds. And while the seeds are generally hotter, the seediness of that was just yuck. So since then I have removed those.
You might also see some of the peppers are thinner. That’s not really an issue. They are still good, thick or thin. Some peppers are just like that- and I think it has to do with rainfall in the growing season. Which can also affect the spice.
Some peppers will be thicker and/or fatter. It just depends on the pepper.
If you find your peppers too mild, you can always stir in some cayenne pepper or ground jalapeno later. But I find any batch to be at least somewhat spicy and I don’t mind them on the mild side.
Cowboy Candy
I made this up for just one jar since I can eat them right away. No wait required. When I run out I can just make another one, since fresh jalapenos are at the market all year long.
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Cowboy Candy
Cowboy Candy (Sweet Pickled Jalapenos)
Ingredients
- 1 pound fresh jalapenos (cored and seeded)
- 2 cups granulated sugar
- 2/3 cup apple cider vinegar
- 1 tablespoon garlic powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
Instructions
- Cut the tops off the jalapenos and remove seed cores (I use a vegetable peeler to poke in and twist, then rinse them out).
- Slice peppers into rings.
- Bring all the ingredients except the peppers to a boil; cook two minutes.
- Add the peppers and reduce heat; simmer gently for 6-8 minutes more.
- Cool and place in a canning jar and refrigerate.
- Ready to use pretty much right away.
Notes
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