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Get ready to spice up your kitchen with some Cowpoke Candy, otherwise known as Candied Jalapeños. These zesty treats not only add a kick of flavor to your favorite dishes, from barbecued pulled pork to deli-style salads, but they also come packed with health benefits. Jalapeños are natural antioxidants, promoting heart health and improving cholesterol levels. Making and sharing these spicy delights is not only fun but a great way to elevate your culinary adventures. We love having these in the fridge to make an easy flavor addition to sandwiches and ramen!

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Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 20 Oak Spring Farm jalapeños
 2 cups apple cider vinegar
 2 cups granulated sugar
 2 cups packed brown sugar
 1 tsp turmeric
 1 tsp garlic powder
 ¼ tsp celery seed
Equiptment
 latex gloves
 large pot
 jars, sterilized, approx 6 half-pint or 3 pint glass jars with sealing lid
 chopsticks

Directions

1

IMPORTANT NOTE: Jalapeños can have varying levels of capsaicin (the spicy molecule). The spicy oils in the pepper can absorb into your skin and cause irritation. It can also be transferred to other parts of your body. Trust me, you don't want it touching any sensitive parts of your body (eyes, nose, etc) unexpectedly. WEAR GLOVES when working with spicy peppers and err on the side of caution. If you think you may have touched the peppers with bare skin, wash THOROUGHLY with soap and hot water. Be careful not to touch your face while working with hot peppers. Be careful when smelling the cooking peppers, this can be VERY strong and spicy to your nose and eyes.

2

Wearing gloves, cut the stems from the peppers.

3

(Optional) If you want to reduce the spiciness, remove the seeds and membrane from the middle of the peppers. One way to do this is to use a vegetable peeler inserted and then rotated inside the pepper.

4

Slice the peppers into 1/4 inch thick rounds.

5

In a large pot over high heat, add the vinegar, sugars, and spices. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes. Keep an eye on this while it simmers. If it starts to foam up a lot, decrease the heat and stir it to get the foam to reduce.

6

Increase the heat back up to high. Once the mixture is boiling, add the sliced jalapeños and allow to come back to a boil. Reduce the heat to a low simmer for 4 minutes.

7

With a slotted spoon, transfer the peppers to sterilized jars.

NOTE: To sterilize jars,
wash them extra-well with soap and rinse with very hot water
-or-
sanitize in boiling water for 10 minutes.

Make sure to leave at least a 1/4 inch space empty at the top of the jar.

8

Increase the heat under the remaining liquid to bring it to a rolling boil for a further 6-7 minutes to reduce it to a syrup. Remove the pot from the heat and let cool for 5 minutes.

9

Using a ladle or heat resistant container with a spout (like a tempered glass measuring cup), carefully pour the hot liquid syrup into the jars. Make sure that the jalapeños are completely submerged. Use a chopstick to poke the bottom of the jars to release any air bubbles that may be trapped.

10

Wipe the rims of the jars with a clean, damp paper towel. Seal the jars with lids. When they are cool, place them in the refrigerator.

11

The longer they rest in the fridge the tastier they will be. You can eat them immediately, but they will taste best if left for 3-4 weeks and will keep for about 2 months in the fridge. If you want to store them for longer, you'll need to can them.

Here's a link to a canning guide: https://www.foodnetwork.com/how-to/packages/food-network-essentials/beginners-guide-to-canning

DifficultyBeginner

Ingredients

 20 Oak Spring Farm jalapeños
 2 cups apple cider vinegar
 2 cups granulated sugar
 2 cups packed brown sugar
 1 tsp turmeric
 1 tsp garlic powder
 ¼ tsp celery seed
Equiptment
 latex gloves
 large pot
 jars, sterilized, approx 6 half-pint or 3 pint glass jars with sealing lid
 chopsticks

Directions

1

IMPORTANT NOTE: Jalapeños can have varying levels of capsaicin (the spicy molecule). The spicy oils in the pepper can absorb into your skin and cause irritation. It can also be transferred to other parts of your body. Trust me, you don't want it touching any sensitive parts of your body (eyes, nose, etc) unexpectedly. WEAR GLOVES when working with spicy peppers and err on the side of caution. If you think you may have touched the peppers with bare skin, wash THOROUGHLY with soap and hot water. Be careful not to touch your face while working with hot peppers. Be careful when smelling the cooking peppers, this can be VERY strong and spicy to your nose and eyes.

2

Wearing gloves, cut the stems from the peppers.

3

(Optional) If you want to reduce the spiciness, remove the seeds and membrane from the middle of the peppers. One way to do this is to use a vegetable peeler inserted and then rotated inside the pepper.

4

Slice the peppers into 1/4 inch thick rounds.

5

In a large pot over high heat, add the vinegar, sugars, and spices. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes. Keep an eye on this while it simmers. If it starts to foam up a lot, decrease the heat and stir it to get the foam to reduce.

6

Increase the heat back up to high. Once the mixture is boiling, add the sliced jalapeños and allow to come back to a boil. Reduce the heat to a low simmer for 4 minutes.

7

With a slotted spoon, transfer the peppers to sterilized jars.

NOTE: To sterilize jars,
wash them extra-well with soap and rinse with very hot water
-or-
sanitize in boiling water for 10 minutes.

Make sure to leave at least a 1/4 inch space empty at the top of the jar.

8

Increase the heat under the remaining liquid to bring it to a rolling boil for a further 6-7 minutes to reduce it to a syrup. Remove the pot from the heat and let cool for 5 minutes.

9

Using a ladle or heat resistant container with a spout (like a tempered glass measuring cup), carefully pour the hot liquid syrup into the jars. Make sure that the jalapeños are completely submerged. Use a chopstick to poke the bottom of the jars to release any air bubbles that may be trapped.

10

Wipe the rims of the jars with a clean, damp paper towel. Seal the jars with lids. When they are cool, place them in the refrigerator.

11

The longer they rest in the fridge the tastier they will be. You can eat them immediately, but they will taste best if left for 3-4 weeks and will keep for about 2 months in the fridge. If you want to store them for longer, you'll need to can them.

Here's a link to a canning guide: https://www.foodnetwork.com/how-to/packages/food-network-essentials/beginners-guide-to-canning

Cowpoke Candy (Candied Jalapeños)