Introduction

Candied jalapenos, also called Cowboy Candy, are a flavorful and spicy-sweet treat perfect for adding a kick to your meals year-round. They transform fresh jalapenos into a delicious topping that’s great on burgers, nachos, or even cheese plates.

A clear glass jar filled with several visible layers of green jalapeño pepper slices soaked in a golden-yellow liquid, with many small yellow seeds floating both inside the jar and scattered near the jar’s rim. The top layer of jalapeño slices is thick and glossy, showing their soft, pickled texture, while the jar rests on a white marbled surface. The green jalapeños have varied shades of darker and lighter green with a shiny, wet look, and the seeds add small pops of yellow color throughout the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ pounds jalapenos
2 cups cider vinegar
4 cups sugar
1 teaspoon turmeric
1 teaspoon celery seed
4 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Instructions

Step 1: Wash and drain the jalapenos. Wearing gloves, slice the peppers into ⅛- to ¼-inch rings to avoid skin irritation.
Step 2: In a large stockpot, combine the cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne pepper.
Step 3: Bring the mixture to a boil, then reduce the heat and simmer gently for about 5 minutes.
Step 4: Add the sliced jalapenos to the syrup and simmer for an additional 4 minutes.
Step 5: Using a slotted spoon, pack the jalapenos into washed and sterilized jars, leaving ½-inch headspace at the top.
Step 6: Turn the heat back up and boil the syrup hard for 6 more minutes.
Step 7: Ladle the hot syrup over the jalapenos in the jars, maintaining the ½-inch headspace.
Step 8: Wipe the rims of the jars with a damp paper towel to ensure a clean seal.
Step 9: Place lids and bands on the jars and tighten them fingertip snug.
Step 10: Pour any remaining syrup into a separate jar, refrigerate, and save for other uses such as dressings or marinades.
Step 11: Place the jars in a water canner filled with hot water. Bring to a full rolling boil, then process for 10 minutes if using half-pint jars or 15 minutes for pint jars. Turn off the heat and let the jars remain in the hot water for 5 minutes before removing them.
Step 12: Let the jars cool completely overnight on the counter. Check the seals the next day — if the lid flexes up and down, refrigerate the jar.
Step 13: Store sealed jars in a cool, dry place. For best flavor, wait at least 2 months before opening; 3 months allows the flavors to fully develop.

Tips & Variations

Always wear gloves when handling jalapenos to protect your skin from irritation.
Adjust the cayenne pepper amount to control the heat level of your candied jalapenos.
Try adding a cinnamon stick to the syrup for a warm, spicy twist.
Use apple cider vinegar for a milder tang or white vinegar for a sharper flavor.

Storage

Store sealed jars in a cool, dry place away from direct sunlight. Properly canned, these candied jalapenos will keep for up to one year. Once opened, refrigerate and consume within a few months. The leftover syrup can be refrigerated for up to 2 weeks and used as a glaze, salad dressing base, or cocktail ingredient.

How to Serve

A clear glass jar filled with sliced pickled green jalapeños layered closely inside, showing yellow seeds and small bits floating in light brown pickling liquid, with the jar placed on a white marbled textured surface covered partially by a light green textured cloth, and a blurred background containing other similar jars, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to sterilize the jars before canning?

Yes, sterilizing jars is important to prevent bacteria and ensure a safe, long-lasting seal when canning candied jalapenos.

Can I use other types of peppers instead of jalapenos?

Absolutely. You can substitute serrano or banana peppers for a different heat level and flavor, but adjust cooking times slightly to avoid over-softening.