Candied jalapeños, also known as Cowboy Candy, add a spicy-sweet kick to tons of your favorite recipes! Made like a quick pickle, with a good bit of sugar added to the brine, this condiment is sweet, surprisingly versatile, and a great way to use up all of jalapeños from a summer garden. They make the perfect garnish for party dips or use a splash of the syrup from the jar to spice up a glass of homemade lemonade (if you’re feeling daring!) or your favorite cocktail. You can even chop up some to stir into baked beans or tuna salad. Of course, it’ll be hard to resist eating them straight from the jar, too. They’re called candy for a reason! 
Ingredients
- 1 lb jalapeño peppers
- 1 cup apple cider vinegar
- 1 1/2 cups granulated sugar
- 1 tsp KOSHER salt1 tsp pickling spice (optional)
1 Remove and discard the jalapeño stems before cutting the peppers into 1/4-inch thick coins.
2 In a medium saucepan, combine the vinegar, sugar, salt, and pickling spices, if using. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes.
3 Add the jalapeños and return to a boil. Reduce the heat to medium-low and simmer until the peppers look slightly shrunken and glossy, about 5 to 6 minutes.
4 Using a slotted spoon, transfer the jalapeños to a pint-sized mason jar or heat-proof container. Bring the liquid back to a boil and cook until it is syrupy and has reduced to about 1 1/2 cups, 8 to 10 minutes.
5 Pour the syrup over the jalapeños, pressing the peppers down so that they remain submerged. Cool to room temperature before sealing and refrigerating.
The candied jalapeños can be stored up to one month in the refrigerator.
