The pairing of sweet and heat comes to absolute life in cowboy candy, a.k.a. candied jalapeños. It’s the two flavors in their simplest form, while pairing them with a little tang to boot. Cowboy candy is a go-to when you have those extra jalapeño peppers sitting around at the end of a growing season. But once you try them, you won’t stop there.
Pick up a pound at your local grocer and make them throughout the year. They are a delicious snack or appetizer with crackers, cheeses, and fruits. Try them, too on sandwiches, especially paired with salty meats. Or pop a few on their own to experience that sweet-heat in its purest form.
- In a small pot, add all ingredients except for the jalapeños. Bring the pot to a quick boil, then lower the heat to simmer the mix for 5 minutes.
- Add the jalapeño pepper rings and simmer for 5 additional minutes.
- Scoop the jalapeños out of the liquid and place them evenly across two pint-sized canning jars. Top the jars with the sugar-vinegar, leaving 1/4 inch of head space in each jar. Cover with airtight lids.
- Place the jars in a large pot and fill the pot with hot water. Cover the two pint jars by two inches.
- Turn the oven heat to high and bring the hot water bath to a boil, then allow the jars to sit in the bath for 10 minutes.
- Carefully remove the jars from the hot water bath and set them to the side to cool. Refrigerate the candied jalapeños once the jars reach room temperature.
- Eat once chilled, or for best flavor allow the cowboy candy to sit at least overnight.