You kitchen, yes. Yet, your title.suggested a recipe that you are not going to do. Im out at 1:24 and never coming back. Your title made me even waste more time with this comment.
I can't understand what this comment is trying to say. "You kitchen, yes." no idea "yet, your title suggested.. " title says cowboy candy. that's what was made. was it changed? what was the confusion? "your title made me waste even more time.." er.. no it didn't. Unfortunately they'll never be back so we'll never know.
my family makes these with Italian hot peppers, since thats what we grow, and they come out great. I've saved the leftover "brine" and used it as part of a wet rub for pork butt and its fantastic.
Peter Piper picked a PECK of pickled peppers. There’s an old song with the lyric "I love you a bushel and a peck”. Wikipedia says "A peck is an imperial and United States customary unit of dry volume,[1] equivalent to 2 dry gallons or 8 dry quarts or 16 dry pints. An imperial peck is equivalent to 9.09 liters and a US customary peck is equivalent to 8.81 liters. Two pecks make a kenning (obsolete), and four pecks make a bushel."
Hahahahaha!! We need a video of you two reading the mean comments 😂 "running through the neighborhood going through blue bins" hey...maybe some leftover marmalade mixed in with the cowboy candy would add another flavor note. People get so bent!
I make what I call candied jalapenos. They're in a much thicker syrup. I love bread and butter pickles - the candied jalapenos I make don't resemble bread and butter pickles. If I have leftover syrup, I'll add it to bbq sauce, salad dressings, and I've been known to put a drizzle on vanilla ice cream. They're also good with cream cheese and crackers.
Yeah. Cowboy candy tastes nothing like bread & butter pickles. The seasonings here are not appropriate for cowboy candy. Im sure they’re tasty, but not what I want.
Bwahahaha! I felt the same way about cowboy candy! I resisted trying it because the cutsie name irritated me, but now, my entire family is hooked on the stuff. I have to can up enough jars every year to have plenty on the shelves, plus extras for gift giving. This stuff is great as a topping on burgers, with a blue cheese/bit of mayo spread on toasted buns. It’s also great on pizza, especially a ham/Canadian bacon pizza. Or a bit of this inside a cheese omelet. Between the candied jalapeños, my grandmas recipe for zucchini bread and butter pickles, and the wonderful chili sauce I found on your TH-cam channel, my family always finds some jarred goodness to pull out at mealtime.
The blue bin comment hit me close to home. My husband does home distilling, mostly rum (it's legal in New Zealand), and he used to go through the neighbors' curbside bins on recycle day looking for suitable bottles (and yes, Sally Safety, he cleaned and sterilized them). I found it quite embarrassing, but we did know what all the neighbors liked to drink (and how much 😮😂).
Hey Glen -- I have been making bread & butter jalapenos for about 4 or 5 years, since I happened to see them as a condiment on some cooking show about a burger joint. A few comments: 1) I don't use fennel and cumin, but I have had very good results with both turmeric and Chinese five spice. 2) I have stopped adding the jalapeno slices to the boiling liquid. This cooks them slightly, and makes them a bit mushy and dull-coloured. Instead, I pack them into the jar, and just pour the pickling liquid over them. 3) Over time I have reduced the sugar and increased the salt. 4) I find that the slices float in the liquid, and the top ones are not covered. But the little "tripods" that come with take-out pizzas are perfect for keeping the slices immersed. Just invert them so the legs face up to the lid of the jar. 5) Now the most complex. One of the few things I dislike about these is that there is a high variability in heat level. The rings which include lots of seeds and pith are much hotter than the ones from the tip. I tried de-seeding the peppers first, but that was very bland. What I do now is to cut of the stem, then slice the first inch so of the tip normally, Then I used an apple corer to de-core the body. Continue to slice the body normally. Then, before adding the ring to the jar, add all of the stems and seeds to the jar first. Then add the rings. This will ensure that there is plenty of heat, but all of the rings will be about equally hot. 6) I have also tried this with other peppers (Thai, cubanelle, Italian) and the results were underwhelming. 7) I love your idea of making a cocktail. I'll give it a try. 8) Finely diced b&b jalapenos mixed about 1:1 with cream cheese makes a *killer* spread for fresh bagels.
We watch Glen at the end of a tasting and watch for him to step back and smile!!! Two of our favorite things, red onions and jalapeños! Both made a really great spaghetti sauce last evening. Also use vinegar and sugar for spaghetti sauce. Is that cheating to make an enhanced sauce. We both love you guys and Julie’s face when guessing what having.
I love pickled jalapenos, and I like bread and butter cucumber pickles. So I imagine I would like those too. And I really enjoyed the story that went along with them.
I haven't tried this yet, but based on the ingredients, "Texas sweet relish" or "southwestern pepper relish" would be a better name than the very stupid "cowboy candy" name it was given.
I can relate so much to tuning something out like a recipe for such a goofy name/idea. I have been wrong almost every time when I do it, and yet I never learn lol.
Get/make some really good cornbread muffins, slice them in half, toast the cut side, spread with some butter, drizzle some of the leftover pickling syrup, and top with some of the pickled jalapenos. Top tier breakfast food.
I make zanahorias en escabeche with equal amounts of carrots and jalapenos accompanied with onion and I use equal parts rice vinegar and lime juice, cumin and coriander seed for pickling spice. Que sabroso!
I have known about Cowboy Candy for years and eaten and enjoyed them....but I never made the connection to bread and butter pickles! Glen is going to love it!!!! Not Julies cup of tea.....I have used the juice in cooking a corn beef, made salad dressing with it.
I love the leftover syrup. When I’m canning this stuff, I always end up canning a jar of two of the leftover syrup simply because I can’t bear to pitch it. I use it as a glaze when grilling meat, and I brushed it over a focaccia when it was almost done baking, then added some sharp cheddar chunks and slivered onions, and finished baking. That was a treat.
I am so glad my wife and I found your video’s. We have learned and gotten so many ideas and techniques from you’ll. Ordered marmite, Hennessy sauce as well. Thanks . From New Orleans but retired in Biloxi.
Cowboy Candy is actually a recipe that's been around a while in the South and Southwest in the United States. We like our chiles down here and that can go tangy or sweet. There's a WHOLE bunch of chile jams out here. They're delicious on chicken, pork, over cream cheese and crackers. I have mostly seen only canning recipes that make a LOT. So, thank you Glen for the small, quick pickle version! I love a small batch quick pickle.
I make this and can several half pints every year. Those years that the jalapeños are sooo hot or I don’t have quite enough I mix in banana peppers or another milder pepper. Cream cheese and crackers, pizza, sandwiches……yum!
This is awesome. I just recently purchased a jar of bread and butter jalapeños. OMG, I didn't know what I was missing. They ate some of the best jalapeños I've ever had. I'm a jalapeños eating gal, love them any which way I can get them. Thanks for the recipe.
Greetings from North Wales, UK. I was massively late to finding your channel unfortunately... must be a year or so now I've been subbed. Just wanted to say that while I love all of your various recipes, old books etc the one thing I really like about your videos is you always go an extra mile and say "Oh, you might really like this or that in here instead". It's always nice to hear a chef not get too bogged down with "this is the recipe, make it exactly to spec". Looking forward to all the future content 😃
If you have a sinus headache go ahead and stick your head right in the vapor of the brine! LOL, have tissues ready because BOOM drained sinuses. I did that by total accident one year, and wow, instant drain and no more headache.
Last year I had one small jalapeño plant (in an outside container) that produced far more peppers than I could use. I hung them to dry and still have plenty left. I have a plant flowering like mad right now -- so glad to have a recipe to use them!! Wondering if they need to be picked when green.
great recipe. I've been doing this for a while now without knowing it was a thing. I just always have tons of jalapeno peppers available.. and didn't want to throw them away, so I'd just make bread and butter pickles using Chef John's recipe, which is pretty good. He adds a teaspoon of turmeric powder to the brine to give it the yellowish bread and butter color. I also add a few of red chili peppers to also give it some red and green.. very Christmasy pickles.
I made this for my husband with jalapenos from our garden. He said it's "really good". The only deviation I made was to use pickling spice instead of Glen's grouping. Highly recommend.
You can use any kind of pepper! When I make mine I use jalapeños But I remove all the seeds and the core. That’s where most of the heat is. They come out very mild and still delicious.
We call them candied jalapenos, my syrup appears to be a little thicker, but still a delicious treat. I hope you make that cocktail online so that we can enjoy it with you!
I didn't know it was called cowboy candy until this video - I always called them bread and butter peppers, because that's exactly what they are. I only discovered them a few years ago, but they are so good!
I'm a bit of a wimp when it comes to anything spicier than a stern glance, but I like the idea of this recipe. I kept thinking about another snack that I _do_ really enjoy, and that is "cowboy caviar," which is beans, chilies, onions, tomatoes, and corn in some kind of dressing, usually presented as something to eat with chips. I will eat an entire tub myself in an hour, and that's why I don't buy it very often.
Mt. Olive pickle company makes a very passable candied jalapeño. They’re sweet, salty, just a hint of tang. Mt. Olive is an employee owned company out of Mt. Olive, NC ( that would be North Carolina for those unfamiliar with the abbreviation ). Cheers! Always a pleasure Glenn and Jules!
Oh! I know!! Try it with Mezcal! That smokiness would probably really set something off. I am going to have to try that myself! There is a restaurant a few blocks from my house here in Portland, Oregon that makes Mezcal'ritas. They are so good.
Love to make cowboy candy. They freeze really well, I couldn’t stand the thought of wasting the syrup. So I saved it and used in other recipes. So good! Try it as a marinade for meat !
I can cowboy candy. My recipe has turmeric in it. Always have too much brine and can that too. I also do not do the salting step. Cowboy candy is great on a burger and the sauce is good on chicken.
How fun! I posted my Grammies recipie for Cowboy candy under a Sam the Cooking Guy video back in March when he was hosting a giveaway. It's interesting how different yours is from hers. There is a suggestion on her recipie to use the left over liquid to glaze meat.
...excellent ideas with left over syrup, as I like to make sweet and spicy chilli...that extra would not go to any waste whatsoever. Knowing me, I would be tempted to just drink it...maybe not a good idea??? LOL I am currently using different variety of peppers (wax and jalapeño) mix, and this is something different from usual pickled (straight hot, which I don't mind either way)...I have seen other recipes for "cowboy candy", and the results all look tasty. As I LOVE spicy food. Glad I took your video in and took notes, I have my GG grandmothers pickling recipes (etc), but I like to try new variations. Will try as a garnish over cream cheese with taco chips...my mouth is watering just thinking of this snack. And if I do "canning" for longer shelf life, I can also just throw them in any stew, chilli, pizza topping, or make a loaf (bread or meatloaf or meat balls)...or whatever...just being creative, as you said, "it's my kitchen"...so many ideas, just tasty all around! Thank you again for this idea...just doing the salt and refrigerate right now...why does 24 hours seem so long...LOL. Gonna try with a mixture of white/brown granule with a bit of molasses. I am sure maple syrup would be a wonderful additive...being Canadian eh, (myself also)? So many ideas...not enough time. Thanks again...sorry so long a message! But that's me.
Have you ever made Sweet and Sour Pickled Watermelon Rinds... I've never like pickles but pickled watermelon is heavenly... I also like both sweet and hot peppers... your Cowboy Candy has given me the idea of watermelon rind, Red and Green Bell peppers, and Jalapeno peppers... Call it Southern Bell Candy
Whenever I pickle anything now, I always make extra pickling liquid so I don't run out when filling the jars. Too many times being caught short by a recipe. In the case of Cowboy Candy, (which I make as a shelf stable pickle,) I can the leftover brine as well, and use as a marinade for chicken or pork. But I must say, I am intrigued to try it as an ingredient in Margaritas. ;-)
My MIL would make bread and butter pickled jalapeños and used the basic pickling spices., not the combo used here by Glen. I loved them from first bite. I'll have to try my hand at making Glen's version.
I found a recipe today for tropical cowboy candy, it has about a slice of pineapple in the bottom of the jar. I also make them chopped up and use like a relish, put in deviled eggs, chicken salad, tuna salad, on hamburgers, hotdogs
I’m a weirdo who doesn’t like sweet pickles or relishes but I do like pickled jalapeños and onion.Might make this tomorrow and cut out the sugar and add all the ingredients plus a few cloves of garlic.Def going try the cumin and maybe also do a jar of pickled eggs
I get these habanero sweet pickles from an Amish store and o dice them up and put them on sloppy joes, this would definitely be something I would love to try!😊
You kitchen, yes. Yet, your title.suggested a recipe that you are not going to do. Im out at 1:24 and never coming back. Your title made me even waste more time with this comment.
Here's the refund for the minute and 24 seconds you wasted...
Oh my , do you need a hug?
You might need to smoke less pipe.
I can't understand what this comment is trying to say.
"You kitchen, yes." no idea
"yet, your title suggested.. " title says cowboy candy. that's what was made. was it changed? what was the confusion?
"your title made me waste even more time.." er.. no it didn't.
Unfortunately they'll never be back so we'll never know.
Thumbs up for this video. Thumbs down for your comment, which was a waste to read.
my family makes these with Italian hot peppers, since thats what we grow, and they come out great. I've saved the leftover "brine" and used it as part of a wet rub for pork butt and its fantastic.
oooo...love the pork butt idea for the leftover "brine"
Mmm pepperoncini cowboy candy 😂
Great idea to brine meat.
...your family must be pretty good at growing that kind of things?
Use this same recipe for pickled eggs. Delicious!
YES! Do the Jalepeno Margarita with that syrup! 💯
OMG just realized you
PICKED A PACK OF PICKLED PEPPERS
Peter Piper picked a PECK of pickled peppers. There’s an old song with the lyric "I love you a bushel and a peck”. Wikipedia says "A peck is an imperial and United States customary unit of dry volume,[1] equivalent to 2 dry gallons or 8 dry quarts or 16 dry pints. An imperial peck is equivalent to 9.09 liters and a US customary peck is equivalent to 8.81 liters. Two pecks make a kenning (obsolete), and four pecks make a bushel."
😂
@@leslieherring381 Neerrrrrrrdddddd!
lol
@@Platypus2012 yep 🤓😊.
Just don't peck a pecker after popping those peppers, or you're gonna have to pack your bags.
Adore Glen's happy dance
Me too! Always makes me smile 😊
AND appreciate him doing that behind Julie's back, because she is still pondering
Can’t wait to see the Cowboy Candy Margarita.
The extra liquid makes a great addition to marinades or barbecue sauces.
Definitely would.
I was thinking barbecue sauce as well 😋👌
@@GlenAndFriendsCooking - you included onions in this. Do you think tomato slices would be okay to try too?
Hahahahaha!! We need a video of you two reading the mean comments 😂 "running through the neighborhood going through blue bins" hey...maybe some leftover marmalade mixed in with the cowboy candy would add another flavor note.
People get so bent!
Julie's face expresses how I feel about this. But I am glad you love them so much, Glen.
I make what I call candied jalapenos. They're in a much thicker syrup. I love bread and butter pickles - the candied jalapenos I make don't resemble bread and butter pickles. If I have leftover syrup, I'll add it to bbq sauce, salad dressings, and I've been known to put a drizzle on vanilla ice cream. They're also good with cream cheese and crackers.
Sounds wonderful!!
Soooooooooo.... What's the recipe? Can't leave us hanging!
Yeah. Cowboy candy tastes nothing like bread & butter pickles. The seasonings here are not appropriate for cowboy candy. Im sure they’re tasty, but not what I want.
I bought some at my local supermarket, and indeed they were amazing with cream cheese and crackers.
Sorry I'm just seeing your request I will get around to posting a recipe it's very simple to make. Stay tuned.
Bwahahaha! I felt the same way about cowboy candy! I resisted trying it because the cutsie name irritated me, but now, my entire family is hooked on the stuff. I have to can up enough jars every year to have plenty on the shelves, plus extras for gift giving.
This stuff is great as a topping on burgers, with a blue cheese/bit of mayo spread on toasted buns. It’s also great on pizza, especially a ham/Canadian bacon pizza. Or a bit of this inside a cheese omelet.
Between the candied jalapeños, my grandmas recipe for zucchini bread and butter pickles, and the wonderful chili sauce I found on your TH-cam channel, my family always finds some jarred goodness to pull out at mealtime.
Love the happy dance! Now, try Cowboy Caviar!
The blue bin comment hit me close to home. My husband does home distilling, mostly rum (it's legal in New Zealand), and he used to go through the neighbors' curbside bins on recycle day looking for suitable bottles (and yes, Sally Safety, he cleaned and sterilized them). I found it quite embarrassing, but we did know what all the neighbors liked to drink (and how much 😮😂).
😂👍🏻 Hé: recycle!
Love Julie's first thought "Glen is going to love this." That is a couple that has been married for years.
This is so good with hatch green chiles. It also makes a great sour cream / cream cheese dip.
This is great to just pour over a block of cream cheese and serve on crackers.
Yes, that would be good but you made me just think how good it would be with a round of roasted Brie…
Hey Glen -- I have been making bread & butter jalapenos for about 4 or 5 years, since I happened to see them as a condiment on some cooking show about a burger joint. A few comments:
1) I don't use fennel and cumin, but I have had very good results with both turmeric and Chinese five spice.
2) I have stopped adding the jalapeno slices to the boiling liquid. This cooks them slightly, and makes them a bit mushy and dull-coloured. Instead, I pack them into the jar, and just pour the pickling liquid over them.
3) Over time I have reduced the sugar and increased the salt.
4) I find that the slices float in the liquid, and the top ones are not covered. But the little "tripods" that come with take-out pizzas are perfect for keeping the slices immersed. Just invert them so the legs face up to the lid of the jar.
5) Now the most complex. One of the few things I dislike about these is that there is a high variability in heat level. The rings which include lots of seeds and pith are much hotter than the ones from the tip. I tried de-seeding the peppers first, but that was very bland. What I do now is to cut of the stem, then slice the first inch so of the tip normally, Then I used an apple corer to de-core the body. Continue to slice the body normally. Then, before adding the ring to the jar, add all of the stems and seeds to the jar first. Then add the rings. This will ensure that there is plenty of heat, but all of the rings will be about equally hot.
6) I have also tried this with other peppers (Thai, cubanelle, Italian) and the results were underwhelming.
7) I love your idea of making a cocktail. I'll give it a try.
8) Finely diced b&b jalapenos mixed about 1:1 with cream cheese makes a *killer* spread for fresh bagels.
We watch Glen at the end of a tasting and watch for him to step back and smile!!! Two of our favorite things, red onions and jalapeños! Both made a really great spaghetti sauce last evening. Also use vinegar and sugar for spaghetti sauce. Is that cheating to make an enhanced sauce. We both love you guys and Julie’s face when guessing what having.
mmm. I'm going to try this!
I love pickled jalapenos, and I like bread and butter cucumber pickles. So I imagine I would like those too. And I really enjoyed the story that went along with them.
Love the audio cut-off when Julie asks "What should they be called?" Right up there with The Sopranos
I haven't tried this yet, but based on the ingredients, "Texas sweet relish" or "southwestern pepper relish" would be a better name than the very stupid "cowboy candy" name it was given.
I can relate so much to tuning something out like a recipe for such a goofy name/idea. I have been wrong almost every time when I do it, and yet I never learn lol.
My wife always grows jalapeños. I end up making plenty of pickled jalapeños, now I’m going to split it making this as well. Thank you Glen!
Get/make some really good cornbread muffins, slice them in half, toast the cut side, spread with some butter, drizzle some of the leftover pickling syrup, and top with some of the pickled jalapenos. Top tier breakfast food.
Oeh.... and add cheese! (Sorry, I'm Dutch. 😊
I love love love cowboy candy.
Thank you for making this video.
I make zanahorias en escabeche with equal amounts of carrots and jalapenos accompanied with onion and I use equal parts rice vinegar and lime juice, cumin and coriander seed for pickling spice. Que sabroso!
Oeh! That sounds wonderful! I'm writing this down in my 'must try recipe' folder
I have known about Cowboy Candy for years and eaten and enjoyed them....but I never made the connection to bread and butter pickles!
Glen is going to love it!!!! Not Julies cup of tea.....I have used the juice in cooking a corn beef, made salad dressing with it.
I love the leftover syrup. When I’m canning this stuff, I always end up canning a jar of two of the leftover syrup simply because I can’t bear to pitch it. I use it as a glaze when grilling meat, and I brushed it over a focaccia when it was almost done baking, then added some sharp cheddar chunks and slivered onions, and finished baking. That was a treat.
I am so glad my wife and I found your video’s. We have learned and gotten so many ideas and techniques from you’ll. Ordered marmite, Hennessy sauce as well. Thanks . From New Orleans but retired in Biloxi.
Cowboy Candy is actually a recipe that's been around a while in the South and Southwest in the United States. We like our chiles down here and that can go tangy or sweet. There's a WHOLE bunch of chile jams out here. They're delicious on chicken, pork, over cream cheese and crackers. I have mostly seen only canning recipes that make a LOT. So, thank you Glen for the small, quick pickle version! I love a small batch quick pickle.
Thanks for the recipe and video! Just in time for fresh jalapenos!
I make this and can several half pints every year. Those years that the jalapeños are sooo hot or I don’t have quite enough I mix in banana peppers or another milder pepper. Cream cheese and crackers, pizza, sandwiches……yum!
I love cowboy candy - it can take a common meal and add some excitement to it.
This is awesome. I just recently purchased a jar of bread and butter jalapeños. OMG, I didn't know what I was missing. They ate some of the best jalapeños I've ever had. I'm a jalapeños eating gal, love them any which way I can get them. Thanks for the recipe.
Greetings from North Wales, UK. I was massively late to finding your channel unfortunately... must be a year or so now I've been subbed. Just wanted to say that while I love all of your various recipes, old books etc the one thing I really like about your videos is you always go an extra mile and say "Oh, you might really like this or that in here instead". It's always nice to hear a chef not get too bogged down with "this is the recipe, make it exactly to spec". Looking forward to all the future content 😃
What about using a few drops of the leftover liquid in a salad dressing?
Yes! That would be great.
If you have a sinus headache go ahead and stick your head right in the vapor of the brine! LOL, have tissues ready because BOOM drained sinuses. I did that by total accident one year, and wow, instant drain and no more headache.
Amazing! So grateful for the recipe.
I tossed chicken wings in the leftover syrup and they were awesome!
Great on burgers too...
I just made this yesterday, and it’s so addictive. I have gone through half a jar and will need to make more ASAP.
Thanks for the video, you are a gentleman and a scholar and I'm sure the jars are clean. Those are absolutely fantastic on big old sandwiches.
We keep a batch in the fridge all the time along with pickled red onion. I love them with pinto beans and cornbread!
You know when you see the happy jig that this is a good one! Making today!
Yep Made it,Your way.Love it!!!!! Going to try it with my ripe (red) Jalapenos for color lol Thank You so much for another great recipe.
Last year I had one small jalapeño plant (in an outside container) that produced far more peppers than I could use. I hung them to dry and still have plenty left. I have a plant flowering like mad right now -- so glad to have a recipe to use them!!
Wondering if they need to be picked when green.
Depends on how hot you like your peppers! 🌶️
great recipe. I've been doing this for a while now without knowing it was a thing.
I just always have tons of jalapeno peppers available.. and didn't want to throw them away, so I'd just make bread and butter pickles using Chef John's recipe, which is pretty good.
He adds a teaspoon of turmeric powder to the brine to give it the yellowish bread and butter color.
I also add a few of red chili peppers to also give it some red and green.. very Christmasy pickles.
Needed this video! Thank you from Oklahoma. 😊
I made this for my husband with jalapenos from our garden. He said it's "really good". The only deviation I made was to use pickling spice instead of Glen's grouping. Highly recommend.
I can't wait to see the cowboy candy in my kitchen it looks great thank you so much for the recipe. For sure it's in my recipe book.
I love Julie's haircut!! I would love to hear what Scoville of heat these pickles are. I am a heat wimp.
You can use any kind of pepper!
When I make mine I use jalapeños But I remove all the seeds and the core. That’s where most of the heat is. They come out very mild and still delicious.
We call them candied jalapenos, my syrup appears to be a little thicker, but still a delicious treat. I hope you make that cocktail online so that we can enjoy it with you!
These are delicious. I will make them my way but definitely this technique
I was with you on the Cowboy Candy sounding completely stupid and off-putting, but this looks amazing.
I didn't know it was called cowboy candy until this video - I always called them bread and butter peppers, because that's exactly what they are. I only discovered them a few years ago, but they are so good!
These would be so good in a simple cheese and pickle sandwich!
I'm a bit of a wimp when it comes to anything spicier than a stern glance, but I like the idea of this recipe.
I kept thinking about another snack that I _do_ really enjoy, and that is "cowboy caviar," which is beans, chilies, onions, tomatoes, and corn in some kind of dressing, usually presented as something to eat with chips. I will eat an entire tub myself in an hour, and that's why I don't buy it very often.
LOVE cowboy candy! I like your recipe.
This sounds FANTASTIC! Thank you
I make these using the Ball Canning Cowboy Candy recipe and can them for shelf stability. Recipe isn’t a lot different, and I love them!!
Thanks so much. I really love pickles and vinegar so this should be great. Your wife made me laugh lol.
Love cowboy candy been eating them for a long time my mom has been making it for years.
Absolutely going to make this!! Thank you so much for sharing 💕🙏🙏
I made it last fall? I just tried it in potato salad. Yum!!
This sounds yummy!
I have actually canned bread and butter jalapeños. They were amazing!!!
It is surprisingly delicious.
Call 'em Tortilla and Butter peppers!
Tortilla y Manteca Chiles
Glenn that tequila cocktail idea is fantastic!
Mt. Olive pickle company makes a very passable candied jalapeño. They’re sweet, salty, just a hint of tang. Mt. Olive is an employee owned company out of Mt. Olive, NC ( that would be North Carolina for those unfamiliar with the abbreviation ). Cheers! Always a pleasure Glenn and Jules!
Ok _this_ is getting made. I love jalapeno pickled in apple cider vinegar and this just adds more of what I like.
Too funny intro…. Took me 6 days of scrolling past this video solely because of the recipe’s title. Can’t wait to try this now. TFS😊
"about a month ago I'm somewhere - don't know where I was" is my mantra
Aaaaaaannnnndddd YEEEEESSSSSSSS!!!!!!
You better do the cocktail!!
First time viewer NOW subscriber . They are the cat's whiskers.
Oh! I know!! Try it with Mezcal! That smokiness would probably really set something off. I am going to have to try that myself! There is a restaurant a few blocks from my house here in Portland, Oregon that makes Mezcal'ritas. They are so good.
My daughter makes me margaritas (the only mixed drink I like) with mezcal. If I make these cowboy candy jalapeños, I'll save some of the syrup for her
Love to make cowboy candy. They freeze really well, I couldn’t stand the thought of wasting the syrup. So I saved it and used in other recipes. So good! Try it as a marinade for meat !
Almost a chutney, good on lots of things.
Every body's gut will love having this. Vinegar is God's medicine for us. Beautiful stuff ❤❤❤.
love anything pickled
These are great on a burger with cheddar
Thank you I may try this, sounds Nice !
Taste and wiggle. Good stuff
It's a memorable name. That makes it not dumb
I love the mortar and pestle. I just bought one so dunno that I can let myself buy another one, bur that one looked ace.
I can cowboy candy. My recipe has turmeric in it. Always have too much brine and can that too. I also do not do the salting step. Cowboy candy is great on a burger and the sauce is good on chicken.
How fun! I posted my Grammies recipie for Cowboy candy under a Sam the Cooking Guy video back in March when he was hosting a giveaway. It's interesting how different yours is from hers. There is a suggestion on her recipie to use the left over liquid to glaze meat.
...excellent ideas with left over syrup, as I like to make sweet and spicy chilli...that extra would not go to any waste whatsoever. Knowing me, I would be tempted to just drink it...maybe not a good idea??? LOL
I am currently using different variety of peppers (wax and jalapeño) mix, and this is something different from usual pickled (straight hot, which I don't mind either way)...I have seen other recipes for "cowboy candy", and the results all look tasty. As I LOVE spicy food.
Glad I took your video in and took notes, I have my GG grandmothers pickling recipes (etc), but I like to try new variations.
Will try as a garnish over cream cheese with taco chips...my mouth is watering just thinking of this snack.
And if I do "canning" for longer shelf life, I can also just throw them in any stew, chilli, pizza topping, or make a loaf (bread or meatloaf or meat balls)...or whatever...just being creative, as you said, "it's my kitchen"...so many ideas, just tasty all around!
Thank you again for this idea...just doing the salt and refrigerate right now...why does 24 hours seem so long...LOL.
Gonna try with a mixture of white/brown granule with a bit of molasses. I am sure maple syrup would be a wonderful additive...being Canadian eh, (myself also)? So many ideas...not enough time.
Thanks again...sorry so long a message! But that's me.
Have you ever made Sweet and Sour Pickled Watermelon Rinds... I've never like pickles but pickled watermelon is heavenly... I also like both sweet and hot peppers... your Cowboy Candy has given me the idea of watermelon rind, Red and Green Bell peppers, and Jalapeno peppers... Call it Southern Bell Candy
Thick white bread with a decent crumb, lots of butter, thinly sliced ham, and this pickle on top. Yummy!
I can buy those here, I'm not sure what brand, but I think they were store brand. Tasted just like bread and butter pickles but spicy.
Whenever I pickle anything now, I always make extra pickling liquid so I don't run out when filling the jars. Too many times being caught short by a recipe. In the case of Cowboy Candy, (which I make as a shelf stable pickle,) I can the leftover brine as well, and use as a marinade for chicken or pork. But I must say, I am intrigued to try it as an ingredient in Margaritas. ;-)
My MIL would make bread and butter pickled jalapeños and used the basic pickling spices., not the combo used here by Glen. I loved them from first bite. I'll have to try my hand at making Glen's version.
I found a recipe today for tropical cowboy candy, it has about a slice of pineapple in the bottom of the jar.
I also make them chopped up and use like a relish, put in deviled eggs, chicken salad, tuna salad, on hamburgers, hotdogs
I like them on a piece of toast with a fried egg or a bagel with cream cheese
I’m a weirdo who doesn’t like sweet pickles or relishes but I do like pickled jalapeños and onion.Might make this tomorrow and cut out the sugar and add all the ingredients plus a few cloves of garlic.Def going try the cumin and maybe also do a jar of pickled eggs
You're such a genius
Vinegar is a healing thing for a lot of ailments for our body. ❤❤❤
I get these habanero sweet pickles from an Amish store and o dice them up and put them on sloppy joes, this would definitely be something I would love to try!😊
My sister makes these with pitted cherries. Woohoo!!!!
I glazed my turkey last year with the extra syrup. It was a hit!
Now I need to go eat a spoonful of cowboy candy. I can some every year or two.
Plus it up with a mix of Fresno's with your jalapeños
love you guys!!!!
My husband would like these.
And I thought: Cowboy Candy, that sounds cool, let's give it a shot 🤣In my defense: I'm German.