I make a relish version of it. Good to mix in things like tuna or chicken salad, or even potato salad.

https://homesteadandchill.com/cowboy-candy-recipe-candied-jalapenos/

I used this recipe, but flipped the sugars (used 2 cups brown and one cup white). I did the refrigerator method, not the water bath for shelf life…I had a feeling they wouldn’t last long if they turned out good. I also skipped the red pepper flakes. I think this is one of those things you can very easily tweak the recipe to your specific tastes….

I tried a recipe this year but it came out really hot. We'll see how it is after a month. I was trying to approximate the Mount Olive candied jalapenos that Safeway carries. I love those. They are just the right amount of heat for me. I'm kind of a delicate, panty waist when it comes to hot stuff. I like a little warmth but not too hot. I did a batch of cowgirl candy with pineapple added to the jalapenos. It came out really good.

I did make a batch of jalapeno jelly and it came out so well I bought 10 more pounds of jalapenos to make a few more batches.

I finished up my third double batch of zucchini salsa yesterday. It can be varied from mild to dragons breath. Mine is slightly warm and everybody raves about it.

I may have to give this a try using habanero peppers.

Marty, I had a hard time waiting the full month, so I decided to crack a jar at two weeks. Not gonna lie, the peppers lit me up pretty good and I thought next time I may have to take the seeds and vein out prior to slicing. Fast forward to yesterday and cracked them back open at one month and couldn't believe the difference. Tamed them right down to a great pepper taste with some heat....but not the kind of heat from two weeks prior. Guess what im trying to say is, let them sit in the fridge for the whole month and Ill think youre gonna like em a lot more....as someone mentioned earlier, great on a cracker with cream cheese....heck, great on everything