Cowboy Candy

Cowboy Candy

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Submitted by
Credit: Brandon Ebert

From the Chef

Brandon M. Ebert

“Gardens usually yield an excess of Jalapenos. This is a cool recipe to help preserve the shelf life of your Jalapenos. This is a rural America treat. They go great on a burger. Enjoy and Cheers.”


3 lbs of Jalapenos
2 Cups Apple Cider Vinegar
6 Cups of Sugar
3 teaspoon of Chopped Garlic (rough is fine)
1/2 teaspoon of chopped ginger [Can be omitted]
1/2 teaspoon of Turmeric
1 teaspoon of Pepper Flakes [Can be omitted, it will reduce heat, *Note*this takes away an aesthetic]
1 teaspoon of ground Cayenne pepper [Can be omitted, it will reduce heat]


Prep cook time:~20 Minutes
Mandoline Jalapenos into 1/2 inch slices.
STOVE TOP Procedure-
High heat, add Apple Cider Vinegar, sugar, and aromatics into a stock pot. Stir. Wait for sugar to turn into a "gooey" consistency. Reduce heat to simmer. Add Jalapenos. Coat everything. Stir. Let simmer for 5 minutes. Jalapenos will darken, this means the jalapenos are soaking up the sugar. After 5 minutes, turn off heat, then transfer jalapenos with a slotted spoon to vessel. Add liquid into vessel(s), submerge Jalapenos, give proper headspace.

These save in the fridge environment for 3 months. But if you can them, they will save for over a year. If you do can, be sure to adhere to USDA guidelines.

Yield- 6-7 Cups
Or 16 small Ball jam jars


6-7 Cups Or 16 small Ball jam jars


Appetizer, Side, Vegetarian

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Association of Nutrition & Foodservice Professionals