We had a bumper crop of jalapeños this year, and with all the gorgeous heirloom peppers coming in, this Cowboy Candy recipe is the perfect way to preserve the flavor. Sweet, tangy, and just the right amount of heat, this makes about 12 quarter-pint jars.
Ingredients 🌶️
9 cups mixed heirloom peppers and jalapeños, sliced into rings
4½ cups sugar
3 cups apple cider vinegar
1 cup honey (optional but recommended)
2 tsp kosher salt
1 tsp turmeric
2 tsp garlic powder or 4 cloves minced
1 tsp celery seed (optional)
½ tsp smoked paprika (optional)
Instructions
1️⃣ Wash, dry, and slice peppers into thin rings.
2️⃣ In a large pot, combine sugar, vinegar, honey, salt, turmeric, garlic, celery seed, and paprika. Bring to a boil, then simmer 5 minutes.
3️⃣ Add peppers and simmer 4 to 5 minutes until slightly softened.
4️⃣ Use a slotted spoon to fill sterilized quarter-pint jars with peppers.
5️⃣ Boil the syrup for 5 minutes more, then pour over peppers, leaving ¼ inch headspace.
6️⃣ Wipe rims, seal jars, and process in a boiling water bath for 10 minutes.
Let jars sit 2 weeks before opening for the best flavor. Cowboy Candy is perfect over cream cheese with crackers, on sandwiches, or as a glaze for grilled meats. 🌶️
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