This cowboy candy recipe features jalapeño slices that simmer in a sticky, spiced vinegar syrup until they’re glossy, tender, and completely addictive. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This cowboy candy is incredible on burgers, hot dogs, tacos, nachos, grilled cheese, pizza, charcuterie boards, or straight from the jar if you’re like me.
Slice the jalapeños into even rounds and set them aside. For less heat, you can remove some of the seeds.
STEP 1: SLICE THE JALAPEÑOS
STEP 2: MAKE THE SYRUP
In a saucepan over high heat, combine the apple cider vinegar, granulated sugar, brown sugar, turmeric, garlic powder, and Aleppo pepper. Stir to combine.
STEP 3: BOIL AND SIMMER
Bring the mixture to a strong boil. Once boiling, reduce the heat and let it simmer for 5 minutes, allowing the sugars to fully dissolve and the syrup to thicken.
STEP 4: COOK THE JALAPEÑOS
Add the sliced jalapeños to the syrup, then increase the heat back to high. Cook for another 5 minutes, stirring gently so all slices are coated.
STEP 5: REMOVE THE PEPPERS
Using a slotted spoon, carefully remove the jalapeño slices and set them aside.
STEP 6: REDUCE THE SYRUP
Keep the remaining syrup over high heat and boil for about 7 minutes, until thickened and glossy. Remove from the heat and let it cool slightly.
STEP 7: COMBINE AND STORE
Return the jalapeños to the syrup or spoon both into jars. Let cool completely before sealing and refrigerating.
PRO TIPS
- Wear gloves while slicing jalapeños to protect from the oils
- Adjust the spiciness by adding or reducing jalapeño seeds
- Add pineapple juice for a fruity twist
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.