Candied Hot Peppers

Also known as “Candied Jalapenos” or “Cowboy Candy,” this recipe for Candied Hot Peppers is one of our favorite ways to preserve our pepper harvest. Not only are the peppers spicy and delicious, but the vinegary syrup is full of flavor and fun to use as well. Frankly, we’re addicted to the flavor and love to use it on anything and everything we can think of. If you like spicy things, you’ll want to give this recipe a try.

Our favorite uses so far:

• Tacos and burritos

• Nachos

• Pizza

• Mixed with cream cheese and eaten with crackers

• Cocktails (syrup only)

• Mixed with sour cream to make it spicy (syrup only)

• As a marinade for chicken and onions

We’d love any other ideas you may have for using this recipe. And don’t forget to save your excess syrup! It’s infused with that peppery flavor and great to use on its own. Enjoy!

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Candied Hot Peppers

Author: A Wooden Nest

Also known as "Cowboy Candy," or "Candied Jalapenos," this recipe can utilize other hot pepper varieties as well. And remember to save any of the extra syrup/brine you have leftover. It can be used for all sorts of things, including spicy margaritas, cream cheese dip, or you can even use it to spice up your sour cream for tacos. Endless possibilities.

Ingredients

• 4 pounds fresh hot peppers, washed and sliced
• 3 cups cider vinegar
• 4 cups white granulated sugar
• 2 teaspoons non-iodized salt

Instructions

1. Slice your peppers into 1/4-inch rounds or run through a slicer in your food processor.
2. In a large stockpot, add your cider vinegar, sugar and salt. Bring to a boil, stirring occasionally.
3. Once your syrup has come to a boil, add your hot peppers, seeds and all, and reduce to a simmer. Cook for 10 minutes and then remove from heat.
4. Using a funnel, ladle your peppers into sterilized jars, leaving 1/2-inch headspace. Top with syrup, maintaining the same amount of headspace.
5. Top with sterilized lids and bands.
6. Store in the refrigerator or process in a boiling water bath for 10 minutes (or longer if you live at high elevation), fully submerged.
7. Remove from boiling water bath and place on a towel-lined counter. Let cool, remove bands and check seals. Store for up to one year in a cool, dark place.

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