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You may be tempted to taste the syrup during the cooking process. Melted sugar is super hot, so I wouldn’t recommend it. Your taste buds will thank you.
These candied jalapeños can be preserved using a traditional canning process.
When you’re done eating the candied jalapeños, don’t throw away the liquid. It’s great in homemade barbecue sauce or drizzled on meat or cheese.
These are delicious with smoked garlic cream cheese and crackers. Or even better use pork crackers AKA bacon.
Cowboy Candy – Candied Jalapenos
- 10 jalapenos
- 3/4 cup apple cider vinegar
- 2 cup white sugar
- 2 cloves garlic, roughly chopped
- Wearing plastic gloves, slice the stems off of the jalapenos. Core out the seeds. Slice each pepper into 1/8 to 1/4-inch slices.
- Stir the remaining ingredients together in a large saucepot. Heat over high heat stirring occasionally for about 7 minutes or until it comes to a frothy boil. Reduce heat, and simmer for 5 minutes.
- Stir in the jalapenos, and simmer for 8 more minutes, stirring occasionally. They will start to change color. That’s a good thing.
- Remove the peppers from the syrup using a slotted spoon. Spoon into a large glass jar.
- Bring the syrup to a boil and boil 5 more minutes. Carefully pour the syrup into the jar of peppers.
- Allow to cool at room temperature for at least 30 minutes, and then refrigerate.
Nutrition information is automatically calculated, so should only be used as an approximation.