Best 3 Cowboy Candy Sweet Pickled Jalapenos Recipes
Step into the captivating realm of flavors with cowboy candy sweet pickled jalapenos, where sweet, tangy, and spicy notes dance harmoniously on your palate. This quintessential Southern delicacy, also known as candied jalapenos or pickled pepper candy, is a delightful concoction that combines the fiery heat of jalapenos with a symphony of sweet flavors. Whether you're a seasoned chilihead seeking a thrilling taste adventure or a culinary enthusiast willing to explore the tantalizing crossroads of flavors, discover the secrets behind crafting the perfect cowboy candy sweet pickled jalapenos, a culinary masterpiece that will leave you craving more.
Here are our top 3 tried and tested recipes!
CANDIED JALAPENOS
There aren't words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You'll need more and more! This recipe yields between 4 and 6 half pints.
Provided by Rebecca Lindamood
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
- Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
- In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
- Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
- *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or... In short, don't toss it out!
- Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
- Allow to mellow for at least two weeks, but preferably a month before eating. Or don't. I won't tell!
Nutrition Facts : Calories 88 kcal, Carbohydrate 22 g, Sodium 2 mg, Sugar 21 g, ServingSize 1 serving
CANDIED JALAPENO OR COWBOY CANDY
This recipe keeps the jalapenos in better looking slices in the jar. Recipe courtesy of http://www.foodiewithfamily.com/2010/05/23/candied-jalapenos/
Provided by Ambervim
Categories < 4 Hours
Time 1h5m
Yield 9 Half Pints
Number Of Ingredients 7
Steps:
- Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
- Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
- In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
- Add the pepper slices and simmer for exactly 4 minutes.
- Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
- Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
- Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
- *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or... In short, don't toss it out!
- Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
- When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
- Allow to mellow for at least two weeks, but preferably a month before eating. Or don't.
COWBOY CANDY | CANNING CANDIED JALAPENO PEPPERS
Steps:
- Wearing gloves, slice jalapeno peppers into 1/4-inch rounds, set aside. For even cuts use a mandolin.
- In a large non-reactive stockpot bring to boil apple cider vinegar, sugar, turmeric powder, celery seed, and garlic.
- Reduce heat and simmer for 5 minutes. Add jalapeno peppers and allow to simmer for an additional 5 minutes.
- Using a slotted spoon, scoop jalapeno peppers into half-pint jars.
- Bring the remaining brine to a hard boil for another 5 minutes. Using a ladle, add hot brine to the jars, leaving a 1/4-inch headspace.
- Remove air bubbles, wipe jar rim, add warmed lids and rings.
- Process in a hot water bath or steam canner for 15 minutes. Adjust the processing time for altitudes above 1,001 feet in elevation.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
Tips:
- To make the cowboy candy, you will need pickling salt, white vinegar, granulated sugar, brown sugar, and hot or mild jalapeño peppers. You can also add spices like garlic, ginger, and mustard seeds for extra flavor.
- Wear gloves when handling the peppers to protect your hands from the capsaicin. Use a sharp knife to slice the peppers thinly, removing the stems and seeds.
- Bring the vinegar, sugar, salt, and spices to a boil in a large saucepan. Reduce heat and simmer for 5 minutes, or until the sugar has dissolved.
- Add the jalapeño slices to the saucepan and bring to a boil again. Reduce heat and simmer for 5 minutes, or until the peppers have softened slightly.
- Remove the saucepan from the heat and let it cool slightly. Transfer the cowboy candy to a clean jar or container and seal tightly.
- Let the cowboy candy rest for at least 24 hours before eating, to allow the flavors to meld.
- Cowboy candy can be stored in the refrigerator for up to 2 months, or in the freezer for up to 6 months.
Conclusion:
Cowboy candy is a sweet and spicy pickled jalapeño pepper that is a popular snack food and condiment. It is easy to make at home with just a few simple ingredients, and it can be enjoyed in a variety of ways. Serve cowboy candy as an appetizer, on sandwiches and burgers, or as a topping for tacos and salads. You can also use it as a glaze for grilled meats or fish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love