🌶️ Trefoil Gardens Cowboy Candy
Sweet, spicy, tangy, and ridiculously good.
If you've never made Cowboy Candy, prepare yourself: these sweet-and-spicy candied jalapeños have a way of disappearing much faster than you'd expect.
Fresh jalapeños are sliced into tender little rings and simmered in a sweet, tangy vinegar syrup seasoned with garlic and mustard seed. The result is spicy enough to be interesting, sweet enough to keep you coming back, and incredibly versatile in the kitchen.
It's also one of our favorite ways to put a bumper crop of jalapeños to work.
At Trefoil Gardens, we believe one of the best parts of growing food is learning how to enjoy every bit of the harvest. Cowboy Candy turns a pile of fresh summer peppers into something you can spoon over cream cheese, pile onto tacos, tuck into sandwiches, or eat straight from the jar.
And if you've got fresh jalapeños growing in your garden right now, this is your sign to make a batch.
Ingredients
Makes about 2½–3 cups
1 pound fresh Trefoil Gardens jalapeños
1 cup apple cider vinegar
1 cup granulated sugar
½ cup packed brown sugar
2 cloves garlic, thinly sliced
½ teaspoon mustard seeds (optional)
½ teaspoon kosher salt
¼ teaspoon turmeric powder (optional)
Pinch of red pepper flakes, optional
Instructions
1. Slice the jalapeños.
Wash the peppers and remove the stems. Slice into thin rounds, about ¼ inch thick. You’ll want to wear gloves here. (I speak from experience!)
Wear gloves while handling the peppers and avoid touching your face or eyes. Wash your hands and utensils thoroughly afterward. This is especially important with hot peppers.
2. Make the sweet-hot syrup.
Combine the vinegar, sugars, garlic, mustard seeds, salt, turmeric, and red pepper flakes in a saucepan. Bring to a boil, stirring until the sugar dissolves.
3. Add the peppers.
Stir in the sliced jalapeños. Return to a gentle boil, then reduce the heat and simmer for about 5 minutes. The peppers should soften slightly but still have some bite.
4. Pack the jars.
Use a slotted spoon to transfer the peppers into clean jars or containers. Pour the hot syrup over the peppers.
5. Cool and refrigerate.
Let cool, then cover and refrigerate. Give the peppers at least 24 hours for the flavors to mingle. They'll get even better after a few days.
Keep refrigerated.
How to Eat Cowboy Candy
Spoon over cream cheese with crackers for an instant appetizer
On burgers or pulled pork sandwiches
Chopped into chicken or tuna salad
Over tacos or nachos (Melanie’s favorite)
Alongside grilled cheese
On a charcuterie board
With fried eggs
Straight from the jar when nobody's looking
And don't throw away that syrup. It's sweet, spicy, tangy, and fantastic drizzled over grilled meats, roasted vegetables, or even pizza.
Looking for a canning recipe? Try the Official Ball Recipe