Introduction

Candied jalapeños, also known as “cowboy candy,” are a sweet and spicy treat perfect for snacking or adding a kick to your favorite dishes. This recipe transforms fresh jalapeños into shimmering, sugary slices packed with bold flavor. They’re easy to make and a great way to preserve jalapeños for months.

The image shows a small pan with a silver handle holding a thick layer of white cream cheese topped with a generous amount of sliced green pickled jalapeños covered in oil, creating a shiny texture. Behind the pan is a clear glass jar filled with the same green jalapeños and oil. To the left, there is a white bowl filled with light tan crackers with visible seeds. In the foreground on a round wooden board, a single cracker with a layer of white cream cheese is topped with a few slices of pickled jalapeño. All items are set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds fresh, firm jalapeño peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Instructions

Step 1: Wearing gloves, remove the stems from all of the jalapeño peppers by slicing a small disc off the stem end along with the stem. Discard the stems.
Step 2: Slice the peppers into uniform 1/8 to 1/4 inch rounds and set aside.
Step 3: In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
Step 4: Raise the heat to boiling again, add the sliced peppers, return to a hard boil, then reduce heat and simmer for exactly 4 minutes.
Step 5: Use a slotted spoon to transfer the peppers into clean, sterile canning jars, filling to within 1/4 inch of the top.
Step 6: Increase heat under the pot to bring the syrup to a full rolling boil. Boil hard for 6 minutes.
Step 7: Ladle the boiling syrup into the jars over the peppers. Use a cooking chopstick to release any trapped air pockets by inserting it to the bottom of the jar a few times. Adjust the syrup level if needed.
Step 8: Wipe jar rims with a clean, damp paper towel and secure two-piece lids finger-tight.
Step 9: If syrup remains, consider canning it separately; it’s great for grilling or dressing dishes.
Step 10: Place jars in a canner and cover with water by 2 inches. Bring to a full rolling boil and process for 10 minutes for half-pints or 15 minutes for pints.
Step 11: Remove jars carefully with canning tongs and place on a cooling rack. Leave undisturbed for 24 hours.
Step 12: When cooled, wipe jars with a clean, damp cloth and label.
Step 13: Allow to mellow for at least two weeks, preferably a month, before eating for best flavor. Or enjoy sooner if you can’t wait!

Tips & Variations

Wear gloves when handling jalapeños to protect your skin from the heat and avoid irritation.
Adjust the amount of cayenne pepper for more or less spiciness according to your taste.
Try different types of vinegar, like white vinegar, for a slightly different flavor.
Use the leftover syrup as a glaze for grilled meats or as a tangy addition to salads and sandwiches.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within a month. Reheat gently if using the peppers as a glaze or topping.

How to Serve

The image shows a glass jar filled with sliced green jalapeño peppers covered in a shiny, oily liquid, with visible small yellow seeds scattered throughout. The jalapeño slices are thick and packed tightly inside the jar, creating a rich green, slightly translucent texture. The jar is placed on a soft white marbled surface with warm tones around the edge. The photo focuses on the top view of the jar, showing the layers of jalapeño slices floating in the clear oily liquid, giving a fresh and spicy visual. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to remove the seeds from the jalapeños?

No, the seeds add some extra heat and texture. If you prefer less spice, you can remove them when slicing.

Can I make this recipe without canning?

Yes, you can store the jalapeños and syrup in an airtight container in the refrigerator and consume within a few weeks, but proper canning ensures longer shelf life.