Ingredients
Scale
- 2 pounds jalapeno peppers, stems removed and sliced into 1/4-inch thick rounds
- 1 cup apple cider vinegar
- 6 cups granulated sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon celery seed
Instructions
- Step 1: In a large pot, combine the apple cider vinegar, sugar, garlic powder, onion powder, cayenne pepper, turmeric, and celery seed. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
- Step 2: Reduce the heat to medium-low and carefully add the sliced jalapenos to the pot. Stir gently to ensure the jalapenos are coated in the syrup.
- Step 3: Simmer the jalapenos in the syrup for approximately 5-7 minutes, stirring occasionally, until the peppers have softened slightly but still retain some firmness. Be careful not to overcook them.
- Step 4: Using a slotted spoon, transfer the jalapeno slices to a wire rack lined with parchment paper. Spread them out in a single layer, ensuring they are not touching.
- Step 5: Allow the jalapeno slices to dry for several hours, or preferably overnight, until they are slightly tacky but not wet. You can optionally dehydrate them at low temperature in a dehydrator for quicker drying.
- Step 6: Once dried, store the Texas Cowboy Candy in airtight containers at room temperature. They can last for several weeks if properly stored.
Notes
- Store your Texas Cowboy Candy in a cool, dark place to maintain its vibrant color and spicy kick for longer.
- For a warm, gooey treat, microwave a few slices of Cowboy Candy for just a few seconds and serve over cream cheese with crackers.
- These candied jalapenos are fantastic as a sweet-and-spicy topping for burgers, tacos, or even pizza!
- Don't discard the leftover syrup from the pot; it's delicious drizzled over grilled meats or mixed into cocktails for a unique flavor boost.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American