Pickles | Preserving | Recipes
Cowboy Candy
Last year I’d already made pickled jalapeños and a few other preserves, but I wanted to try something new. While looking for inspiration, I came across a recipe for Cowboy Candy from The Chunky Chef. I didn’t have any celery seeds, so I substituted them with half a teaspoon of ground ginger instead.
These days, Cowboy Candy has become my go-to topping for chili dogs. The sweet and tangy flavour actually works even better than regular pickled jalapeños.
Since I then went and moved about 1,400 kilometres away from my taste-testing panel that happily emptied every single jar, you’ll just have to make your own.
The original recipe uses jalapeños, but it works just as well with other chilli varieties that have slightly thicker flesh.
Cowboy Candy
These sweet and tangy candied jalapeños have become my favourite topping for chili dogs. They're easy to make, keep for months, and are just as delicious on burgers, nachos, sandwiches, and cheese boards.
Ingredients
- 700 g fresh jalapeños
- 240 ml apple cider vinegar
- 600 g granulated sugar
- 1 tsp garlic powder
- ½ tsp ground ginger
Instructions
- Wash the jalapeños, remove the stems, and slice them into rounds about 5–6 mm (¼ inch) thick.
- Combine the apple cider vinegar, sugar, garlic powder, and ground ginger in a large saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Increase the heat until the syrup returns to a full boil. Add the sliced jalapeños and bring everything back to a boil. Reduce the heat and simmer for 4 minutes.
- Using a slotted spoon, transfer the jalapeños to clean, hot jars.
- Continue boiling the syrup vigorously for about 6 more minutes.
- Carefully pour the hot syrup over the jalapeños. Remove any trapped air bubbles and top up with more syrup if needed.
- Seal the jars immediately with clean lids.
Notes
For the best flavour, let the jars sit for at least one to two weeks before opening. This allows the flavours to fully develop.
Stored in the refrigerator, the jars will keep for several months. If processed in a water bath canner using a safe, tested canning method, they can be stored at room temperature for much longer. Once opened, always keep the jars refrigerated.
Don’t throw away the leftover syrup! It’s delicious in potato salad, coleslaw, salad dressings, on burgers, or brushed over bacon before cooking.
For the best flavour, let the jars rest for at least one to two weeks before opening. The recipe also works well with other chilli varieties that have slightly thicker flesh than jalapeños. Don’t discard the leftover syrup—it’s fantastic in potato salad, coleslaw, salad dressings, on burgers, or brushed over bacon before cooking.
