Description
Candied Jalapeños, or Cowboy Candy, are a sweet and spicy homemade condiment perfect for sandwiches, burgers, charcuterie boards, and more. This canning recipe preserves the fiery flavor of fresh jalapeños in a tangy syrup that packs just the right punch. It is ideal for gifting or jazzing up everyday meals.
Ingredients
Scale
- 2½ pounds fresh jalapeños
- 2 cups apple cider vinegar
- 4 cups granulated sugar
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 4 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
- Prepare jalapeños: Wash and dry. Wearing gloves, slice into 1/8–1/4 inch rounds.
- To make syrup, combine vinegar, sugar, turmeric, celery seed, garlic, and cayenne in a large pot. Bring to a boil, then simmer for 5 minutes.
- Simmer peppers: Add jalapeño slices and simmer for 4 minutes.
- Fill jars: Use a slotted spoon to pack jalapeños into sterilized half-pint jars, leaving ½ inch headspace.
- Boil syrup: Bring syrup to a hard boil for 6 minutes. Carefully pour over peppers in jars.
- Seal and process: Wipe rims, add lids and bands, and process in a boiling water bath—10 minutes for half-pints, 15 for pints.
- Cool and store: Let jars rest 5 minutes in water, then transfer to a towel-lined surface. Cool overnight.
- Check seals: The next day, ensure jars are sealed. Store sealed jars in a pantry, and refrigerate unsealed ones.
Notes
Always wear gloves when handling jalapeños.
Use leftover syrup as a marinade or sweet-spicy drizzle.
Let jars sit for 2–3 months for the best flavor development.
Great as gifts or fridge staples for bold eaters.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Condiments
- Method: Canning
- Cuisine: Southern / American