If you’ve never heard of Cowgirl Candy before,
it’s basically sweet and spicy peppers soaked in a sugary vinegar syrup that somehow disappears faster than you can make it.
I mostly used jalapeños, added a few serranos for extra heat, and tossed in fresh pineapple because I had some that needed to be used. The result was sweet, spicy, tangy, and completely addictive.
Yield: Approximately 3–4 half-pint jars
Watch the full video version here.
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Ingredients
- 1⅛ cups apple cider vinegar
- 1½ cups brown sugar
- ¾ cup white sugar
- ⅜ tsp kosher salt
- ⅜ tsp turmeric
- ⅜ tsp garlic powder
- ¼ tsp crushed red pepper (or to taste)
- 12 jalapeños
- A few serrano peppers
- 1½ cups fresh pineapple chunks
Directions
- Slice your peppers into rings. I used my favorite kitchen knife for this recipe because you want the best of the best when slicing peppers. Click here to see the full set.
- Add vinegar, brown sugar, white sugar, salt, turmeric, garlic powder, and crushed red pepper to a saucepan.
- Bring to a boil, stirring until the sugar dissolves.
- Add peppers and simmer for about 5 minutes.
- Remove peppers and set aside.
- Continue simmering the syrup for another 5 minutes.
- Pack peppers and pineapple into clean jars. Click here for the half pint jars I used in the video.
- Pour the hot syrup over the peppers and pineapple.
- Allow to cool completely.
- Refrigerate.
The pineapple is what makes this cowgirl candy instead of cowboy candy. It soaks up all that sweet and spicy syrup and ends up being one of the best parts of the jar.
If you’re putting together a gift basket, these little jars are perfect for sharing with friends, family, neighbors, or that one person who’s always asking for your recipes.
Storage
This is a refrigerator recipe and should be stored in the refrigerator.
For best flavor, let it sit for 3–7 days before digging in.
Use within 1–3 months for best quality.
Kenya’s Note
A friend sent me the recipe, another friend brought me the peppers, and somehow this ended up becoming one of my favorite refrigerator recipes.
Also, I’m not saying I made this recipe partly because I wanted an excuse to use the CorningWare pot my mama got me…
But I’m not saying I didn’t.