Candied Jalapeños, also called Cowboy Candy, are sweet, spicy, and perfect on nachos, burgers, crackers with cream cheese, or anything you like. They’re simple to prepare and easy to can for later enjoyment.
We grow jalapeños every year just for this recipe. My husband loves spicy food and eats these like potato chips. He first tasted candied jalapeños on a spicy burger and we’ve been making them ever since.
Candied jalapeños are thinly sliced jalapeños preserved in a sweet pickling syrup of sugar and vinegar with warming spices. The result is a bright balance of sugar and heat; many people call them Cowboy Candy because they’re addictive and versatile.
Use them on burgers, nachos, sandwiches, or spread over cream cheese on a cracker. If you like spicy-sweet flavors, these will quickly become a favorite.
Candied Jalapeños
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Ingredients
- 1 ½ lbs fresh jalapeños, washed, stems removed, sliced (see instructions)
- 1 cup apple cider vinegar, (white vinegar works too)
- 3 cups granulated sugar
- ¼ tsp ground turmeric
- ¼ tsp celery seed
- 1 ½ tsp garlic powder
- ½ tsp ground cayenne pepper
Instructions
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Wear gloves or wash hands thoroughly after handling jalapeños and avoid touching your face or eyes. Trim and discard stems. Depending on how much heat you want, remove seeds or leave some for extra spice. Slice peppers into uniform 1/8–1/4 inch rounds and set aside.
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In a large pot, combine the apple cider vinegar, granulated sugar, turmeric, celery seed, garlic powder, and cayenne. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes. Add the sliced jalapeños and simmer for 4 minutes. Using a slotted spoon, pack the peppers into clean, sterile half-pint jars, leaving about 1/4 inch of headspace.
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Increase heat and bring the syrup to a full rolling boil. Boil vigorously for 6 minutes. Ladle the boiling syrup over the packed peppers, running a plastic knife down the inside of each jar a couple of times to release trapped air bubbles. Top up the syrup if needed. Wipe the jar rims with a clean, damp cloth and place new two-piece lids on, tightened fingertip snug.
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If you prefer refrigerated preserves rather than shelf-stable canning, let jars cool at room temperature for about an hour, then store them in the refrigerator.
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To process for shelf stability: place jars in a water bath canner and cover with at least 2 inches of water. Bring to a full rolling boil and process for 10 minutes for half-pints or 15 minutes for pints (adjust for altitude if necessary). Remove jars and let cool undisturbed for 24 hours. Once cooled, check seals, wipe jars clean, label, and store in a cool, dark place.
Notes
- Makes 4 half-pint jars.
- Leftover syrup makes a flavorful marinade for meats—save and reuse if desired.
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