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    Home » Farm To Table » Candied Jalapenos – Cowboy Candy Recipe

    Candied Jalapenos – Cowboy Candy Recipe

    Posted on December 10, 2021 By Beth Neels

    19.4K shares
    Jump to Recipe Jump to Video Print Recipe
    Candied jalapenos Pinterest image with text overlay.
    Candied jalapenos Pinterest image with text overlay.
    Candied jalapenos Pinterest image with text overlay.
    Candied jalapenos Pinterest image with text overlay.
    Candied jalapenos Pinterest image with text overlay.
    Candied jalapenos Pinterest image with text overlay.

    These Candied Jalapenos, otherwise known as Cowboy Candy, are such a great treat any time of the year! Candied jalepeños are a great way to use up all of those jalapeños from your garden next summer!

    candied jalapenos in an opened jar with jars in background

    What is Cowboy Candy?

    Candied jalapenos, aka cowboy candy, are basically sliced jalapeno peppers that are quickly blanched in a flavorful simple syrup.

    About Growing Jalapeño Peppers

    Peppers plants are easy to grow. Either in your home garden, or even in large pots, they are foolproof, even if you have a black thumb!.

    Peppers prefer hot, dry weather, and the flavor of the pepper will be hotter, the dryer the season is. Here is a helpful article regarding growing peppers.

    Jarred cowboy candy

    I usually plant about 30 mixed pepper plants. So by the end of September, even after picking all of the ripe ones all summer, I have about 1/2 a ton of jalapeños! Which is fine by me!

    I make a plethora of salsas and pickled peppers! This recipe is very loosely based on my hot pepper relish, zucchini relish and sweet pickle relish.

    What you need

    • sliced jalapenos
    • apple cider vinegar
    • white sugar
    • turmeric
    • celery seed
    • granulated garlic
    • ground cayenne pepper
    Ingredients for candied jalapenos, sugar celery seed, vinegar, cayenne, garlic, turmeric.

    How to make it

    Prepare jars, lids and bands. No need to use sterile canning jars since these peppers will be processed for over 10 minutes.

    1. Mix vinegar, sugar and spices, for brine in large pot. Bring to boil. Reduce and simmer until thickened, about 10 minutes.
    2. Meanwhile, wash and drain jalapenos.
    3. Wear gloves to cut up this quantity of peppers! Slice peppers into uniform rings, about ¼ inch rounds. You can also use a mandolin or food processor for more even slices. (use the stem-end when slicing to make them easier to hold.)
    4. Add the peppers to brine and simmer for 4 minutes.
    5. Use a slotted spoon to load jalapenos into washed and sterilized pint jars or half pint jars. Leave 1/4 inch headspace (the space between the rim of the jar and the product).
    6. Once peppers are loaded into jars, turn heat up under the syrup again and boil hard for 6 more minutes. Ladle additional boiling syrup over top of peppers in jars, leaving the head space. Remove trapped pockets of air with a wooden or plastic chopstick or bubble removal tool.
    7. Wipe rims of jars with damp paper towel. Place two-piece lids, center lids and then screw on bands fingertip tight.
    8. Load jars in hot water bath canning pot with canning tongs. Make sure jars are covered with 2-inches of water above the jar. Process 15 minutes for pints.

    Always date and label jars before storing.

    If you would prefer not to water bath can them, you can just put them in sterile jars and store in the refrigerator, for at least 6 months, if not longer.

    You can remove the seeds if ribs, if you would prefer a less hot pepper. Most of the heat lives in the seeds and ribs.

    There are a few things that will make your life easier, when canning fruits and vegetables.

    The first is good set of canning tools. The second is a large enough canning pot.

    It is possible to use tools that you already have in your kitchen, but take my word for it, I have saved myself more burns, since I bought the right tools!

    candied jalapenos on white plate with silver spoon

    Pro tips for success

    • Seeds and ribs can be removed for peppers that are less hot. Most of the heat lives in the seeds and ribs.
    • Use proper canning techniques when canning peppers to ensure food safety. Details above.
    • Do not cook the peppers too long, or they will get soggy.
    • Brine can be cooked down more, before peppers are added, to thicken it more.
    • Do not throw away extra brine! It is great in lots of different foods. Add to sauces, stews and chilies, make spicy aioli for burgers, fish, tacos. Brush fish, poultry, beef or pork, while cooking for an extra zip. 
    • Always wear gloves when cutting up large quantities of hot peppers.
    • Never touch eyes, mouth or nose with gloves! Can cause serious irritation!
    • Any hot pepper can be used to candy, such as Hungarian wax, hot cherry, serrano, habanero, and more.
    • Some of the sugar and spices may fall out of solution as the peppers sit in the pantry. This will not affect the flavor of the brine, or the peppers. If you cook down the brine further, to make it thicker, that should reduce this.
    • This cowboy candy can be quick canned. Store in clean, sterilized jars. Let sit on counter until room temperature, then store jars in the refrigerator for 3-6 months, if not longer.

    Saving the Brine From Candied Jalapeños

    Brine for canning in jar.

    DO NOT throw out the the remaining syrup!

    Place it in a jar and use it in a variety ways! Brush it on meat, fish and poultry on the grill or roasted.

    Make an aioli. Try it in coleslaw and potato salad or macaroni salads! Deviled eggs are great too. Anything you can think of!

    It is amazing on these Cornish Game Hens, mixed with mayo to make a quick and tasty, spicy aioli or mixed with cream cheese or sour cream for a quick, tasty dip for veges! The possibilities are endless, really!

    The worse part of this recipe? You have to try to keep everyone away from them for at least 2-3 months, if you can manage it, 4 is even better, so that they can age!

    It’s torture, really, waiting for these babies to be ready to eat!

    If you can’t wait, they are still tasty right after they are done. The flavor is just better with the wait.

    In the meantime, do yourself a favor and buy a jar from your local grocer. They are readily available, but certainly not as good!

    Recipes Using Cowboy Candy

    • sandwiches like these Candied Jalapeño Grilled Cheese
    • Chicken or poultry like these Spicy Cornish Game Hens
    • Spicy Cornbread Stuffing
    • As an appetizer with a cracker topped with cream cheese and cowboy candy
    • Spicy deviled eggs
    • non top of nachos

    Tools Needed to Make Cowboy Candy

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • Chef’s Knife
    • Food Grade Gloves
    • Pint Jars
    • Half Pint Jars
    • Canning Pot
    • Canning Utensil Set
    whole jar of candied jalapenos

    Love Gardening? If you lov growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!

    The first section is Planning Your Garden. Second is Preparing the Garden Site.

    The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance.

    The last is Harvesting a Garden and Preserving the Harvest, this article has over 100 FREE recipes for preserving your harvest!

    I hope you like the post today for this Cowboy Candy Recipe! Do you can fresh produce in the fall? Leave me a comment below!

    Enjoy! And have fun cooking!

    Binky’s Signature

    How to Can Candied Jalapenos

    These Candied Jalapenos, otherwise known as Cowboy Candy, are such a great treat any time of the year! Candied jalepeños are a great way to use up all of those jalapeños from your garden next summer!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    4.93 from 28 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 7 half pints
    Calories: 100kcal
    Author: Beth Neels
    Cost: $4

    Ingredients

    • 2.5 lbs jalapenos
    • 2 cups cider vinegar
    • 4 cups Sugar
    • 1 tsp turmeric
    • 1 tsp celery seed
    • 4 tsp granulated garlic
    • 1 tsp ground cayenne pepper

    Instructions

    • Wash and drain peppers. Wear gloves to cut up this quantity of peppers!! Cut into 1/8 – 1/4" slices.
    • Add the vinegar, sugar and spices to a large stock pot.
    • Bring to a boil. Then reduce heat and simmer for about 5 minutes.
    • Add the peppers and simmer for 4 minutes.
    • Use a slotted spoon to load jalapenos into washed and sterilized jars. Leave 1/4 inch head space. 
    • Once peppers are loaded into jars, turn heat up under the syrup again and boil hard for 6 more minutes.
    • Ladle additional syrup over top of peppers in jars, leaving the head space. 
    • Wipe edges of jars.
    • Place lids and bands on jars. Finger-tip tighten.
    • DO NOT throw out the the remaining syrup! Place it in a jar and use it in a variety ways! Aioli, brush it on meat, fish and poultry try it in cole slaw and potato or macaroni salads! Anything you can think of!
    • Place the jars in the canner with hot water in it. Bring to a full rolling boil. Boil for 10 minutes for half pints, 15 minutes for pints. Turn off burner and let stand in hot water for 5 more minutes. Then remove and leave stand on counter overnight.
    • The next day check for seal. If center of lid flexes up and down, they must be stored in the refrigerator. Place sealed jars in a cool, dry place.
    • Try to resist the temptation to open them for at least 2 months! I like waiting 3 for the flavors to develop! In the meantime, console yourself with the syrup!!
    canning jars- Pint
    canning tool set
    knife, chef’s knife
    cutting board, bamboo
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    Jalapeños can range in heat from 2500-8000 Scoville units which is huge difference. These Candied Jalapeños can be really hot some years and not hot at all in other years.
    Seeds and ribs can be removed from peppers so that are less hot. Most of the heat lives in the seeds and ribs.
    There is no problem cooking the brine down more, just be aware that the more that you cook it down, the less you will have to fill the jars, so you may want to add a bit more of everything to ensure you have enough to leave the headspace that you need.
    Having said that, the brine doesn’t really have to be thick. It is more for preserving the product and not used as a sauce.
    Use proper canning techniques when canning peppers to ensure food safety. Details above.
    Do not cook the peppers too long, or they will get soggy.
    Brine can be cooked down more, before peppers are added, to thicken it more.
    Do not throw away extra brine! It is great in lots of different foods. Add to sauces, stews and chilies, make spicy aioli for burgers, fish, tacos. Brush fish, poultry, beef or pork, while cooking for an extra zip. 
    Always wear gloves when cutting up large quantities of hot peppers.
    Never touch eyes, mouth or nose with gloves! Can cause serious irritation!
    Some of the sugar and spices may fall out of solution as the peppers sit in the pantry. This will not affect the flavor of the brine, or the peppers. If you cook down the brine further, to make it thicker, that should reduce this.
    This cowboy candy can be quick canned. Store in clean, sterilized jars. Let sit on counter until room temperature, then store jars in the refrigerator for 3-6 months, if not longer.
    Any hot pepper can be used to candy, such as Hungarian wax, hot cherry, serrano, habanero, and more.

    Nutrition

    Calories: 100kcal | Carbohydrates: 127g | Protein: 1g | Sodium: 11mg | Potassium: 485mg | Fiber: 4g | Sugar: 121g | Vitamin A: 1855IU | Vitamin C: 192.3mg | Calcium: 29mg | Iron: 1mg
    Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

    This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

    Originally published January 23, 2018

    « Pickled Peppers, hot – sweet
    Venison Teriyaki Stir Fry »
    19.4K shares

    Reader Interactions

    Comments

    1. Jacqueline

      April 10, 2022 at 4:47 pm

      5 stars
      Just made 30 pint size jars!!!! Awesome recipe! I wore gloves because I’m extremely sensitive to hot peppers…but love eating them😋

      Reply
      • Beth Neels

        April 10, 2022 at 5:54 pm

        I’m so glad you liked them Jacqueline. Thanks for letting me know.

        Reply
    2. Linda Bishop

      March 29, 2022 at 6:55 pm

      I have tried your recipe yet but plan to very soon. It has less sugar than the previous ones I made, can’t wait to try yours!!! (some I have made are just a little too sweet for my taste)On another note, I don’t understand the comments about the syrup being too thin. What possible difference does it make? Cowboy candy is about the peppers

      Reply
      • Beth Neels

        March 30, 2022 at 9:55 am

        It really doesn’t make a difference. Having said that, I use the brine to make other condiments. Try mixing it with ketchup or mayonnaise. You’ll love it! Let me know how you like them Linda!

        Reply
        • Linda Bishop

          April 05, 2022 at 1:18 am

          5 stars
          Made them today, best recipe I have tried! I did see a similar one, same amount of vinegar but only 3 cups of sugar, which is what used and for me it is perfect, but each to their own for the sweetness

          Reply
          • Beth Neels

            April 05, 2022 at 10:16 am

            I’m so glad you like them Linda! Yes, the sugar content is not crucial to the safety of the product, so lowering it is fine.

            Reply
    3. Don Williams

      January 11, 2022 at 9:07 am

      5 stars
      My entire family LOVES candied jalapenos! I have never processed them for long-term storage so we are trying your recipe. Looking forward to the tasty results!

      Reply
      • Beth Neels

        January 11, 2022 at 9:42 am

        They store well Don. (Although, they never last too long around here). I hope you all enjoy them!

        Reply
    4. Cynthia L Dise

      October 14, 2021 at 10:16 pm

      5 stars
      had to try this one My Husband and everyone that has tried them Just love this one. Thanks For Sharing.

      Reply
      • Beth Neels

        October 26, 2021 at 3:53 pm

        Thanks so much Cynthia! I’m so glad you all like them!

        Reply
    5. Carolan

      October 02, 2021 at 11:56 pm

      I use cowboy candy the following way; put cream cheese on a Keebler cracker and spoon Cowboy Candy on the top of cream cheese

      Reply
      • Beth Neels

        October 03, 2021 at 11:08 am

        We just love them with cream cheese too. You can also mince some up and add to softened cream cheese to make a spread. Thanks for checking out the recipe Carolan!

        Reply
      • Jacqueline

        April 10, 2022 at 4:39 pm

        5 stars
        Yum😋 Carolan! That sound Delicious! Going to try that for sure!

        Reply
    6. Cheryl

      October 02, 2021 at 7:19 pm

      5 stars
      Hi Beth! I just made a half batch test recipe. They’re in the canner now. After tasting the syrup I am sure I would like to make more. However I’d prefer not to wait a few more months until tasting this batch to make adjustments. While we like hot, the syrup is very hot. What can I expect in 2-3 months when this batch is ready to eat? Does it stay hot or does the flavor mellow out? Just trying to figure out if I want to remove pepper membrane and seeds. Although I do understand the heat of peppers does vary. I’m confident I will be making these often once I get the heat level to our liking. Thanks so much!

      Reply
      • Beth Neels

        October 03, 2021 at 11:07 am

        As you said, the heat of levels of jalapeños varies widely. In hot, dry years the peppers are usually hotter too. If they are hot for you now, they will be hot in 2 months. I would suggest removing the ribs and seeds and see if they are more to your liking. Also, you don’t have to wait the 2-3 months. They just tend to be better. Thanks for checking out the recipe Cheryl!

        Reply
    7. Florence cipriani

      September 07, 2021 at 8:15 am

      After adding jalapenos the syrup became too liquidy .I thought it would thicken but didnt.what did I do wrong ?

      Reply
      • Beth Neels

        September 15, 2021 at 11:02 am

        The syrup isn’t really a thick one. It is just to impart flavor. That will not affect the taste of the peppers. Give them as long as wait to taste because the flavor gets better. Thanks for trying the recipe Florence!

        Reply
        • Kristen

          September 15, 2021 at 12:43 pm

          Do you know if I would be able to use cloves of garlic instead of granulated garlic? I’m just concerned about canning safety and wasn’t sure if the cloves would still be safe.

          Reply
          • Beth Neels

            September 19, 2021 at 8:36 am

            The cloves of garlic will be fine. Thanks for checking out the recipe!

            Reply
    8. Heid

      August 30, 2021 at 8:04 am

      Wow these are way too hot. Didn’t need the cayenne at all. Wish I’d have read the reviews for the tip to cook down the brine more. Mine turned out pretty watery.

      Reply
      • Beth Neels

        August 30, 2021 at 10:46 am

        The heat level is going to depend on the heat of your peppers. Jalapeños can range in heat from 2500-8000 Scoville units which is huge difference. There is no problem cooking the brine down more, just be aware that the more that you cook it down, the less you will have to fill the jars, so you may want to add a bit more of everything to ensure you have enough to leave the headspace that you need. Having said that, the brine doesn’t really have to be thick.

        Reply
    9. Jo

      February 04, 2021 at 8:32 am

      Can I make these with Splenda?

      Reply
      • Beth Neels

        February 04, 2021 at 11:58 am

        I have not personally tried them with sugar substitutes but I think it should work fine. Let me know if you try it! Thanks Jo!

        Reply
    10. Linda

      November 30, 2020 at 8:13 pm

      5 stars
      Totally addicting! It was hard waiting 2.5 months before opening a jar.
      I look forward to making many pints of Candied Jalapenos next year.
      FYI – I used fresh garlic instead of granulated garlic.

      Reply
      • Beth Neels

        December 01, 2020 at 10:58 am

        Sure, fresh garlic will work fine. I’m so glad you like them! You’re right the waiting is the hardest part. 🙂

        Reply
    11. Wendy Barton

      November 09, 2020 at 7:58 am

      Can you tell me how many cups of jalapeños you use?

      Thank you!

      Reply
      • Beth Neels

        November 09, 2020 at 9:23 am

        I haven’t really measured it in cups but I would guesstimate that each half pint takes a bit over 1 cup, if packed. Thanks for checking out the recipe!

        Reply
    12. Kathy

      October 04, 2020 at 12:28 pm

      If they are sealed why do I need to keep them in the refrigerator?

      Reply
      • Beth Neels

        October 05, 2020 at 1:26 pm

        If they are processed and they sealed, they don’t have to be kept in refrigerator. They can be quick canned without processing, then they need to be stored in the refrigerator.

        Reply
    13. April

      September 10, 2020 at 2:01 pm

      These are really tasty but I didn’t have enough brine to leave a 1/4” headspace in all my jars.

      Reply
      • Beth Neels

        September 10, 2020 at 4:53 pm

        That’s odd. I always have a lot of brine left over. I’m not sure why that happened to you. Glad you like them! Thanks April!

        Reply
    14. Patty

      August 19, 2020 at 1:40 pm

      These are sooo HOT.. saved a bit in a smaller jar and not tasty at all… the syrup did not thicken and looks watery in the jar after canning… What may have happened?? I followed the directions to a tee! 😢😢

      Reply
      • Beth Neels

        August 22, 2020 at 1:37 pm

        If the brine wasn’t as thick you like, you could have just cooked it down more. The peppers will be better if you let them sit for a couple months, as the recipe states. As far as the heat level goes, that is solely dependent on the pepper itself. This is one of my most popular recipes. I’m sorry it didn’t work well for you!

        Reply
    15. Laurie

      August 05, 2020 at 12:55 pm

      Can you use other peppers instead of jalapeños

      Reply
      • Beth Neels

        August 05, 2020 at 1:08 pm

        Absolutely. Any hot pepper will work. Thanks for checking out the recipe Laurie~

        Reply
      • Jamie

        July 18, 2021 at 6:37 pm

        I mix sweet banana peppers with the jalapeño or habanero peppers or just make with banana peppers.

        Reply
        • Beth Neels

          July 22, 2021 at 1:08 pm

          Sure. You can do that.

          Reply
    16. Jackie

      July 28, 2020 at 3:00 pm

      5 stars
      I have a jar of these in my refrigerator right now. I have a hard time not snacking on them all day. Definitely a favorite snack of mine.

      Reply
      • Beth Neels

        July 30, 2020 at 12:12 pm

        They really are great for just about anything. Thanks Jackie!

        Reply
      • Roxane Russell

        October 19, 2020 at 4:50 pm

        Two questions:
        1. Is sterilizing jars really necessary, considering the processing time?
        2. I don’t have granulated garkuc, but l do have some Penzy’s Roasted Garlic. Do you think this would be an OK substitution?
        Thanks for your input.

        Reply
        • Beth Neels

          October 20, 2020 at 3:29 pm

          Yes, the roasted garlic will be good. The new theory on jars is that they do not need to be sterilized, just hot when you add the liquid. I always get them hot in the water bath because I need to have the water hot anyway. Thanks Roxane!

          Reply
    17. Sue

      July 28, 2020 at 12:44 pm

      5 stars
      There are several members of my family who would LOVE these. I’ll be trying for sure! And I’m super intrigued to use the syrup to make aioli!

      Reply
      • Beth Neels

        July 28, 2020 at 1:26 pm

        The aioli is killer. No kidding. Even my husband loves it and he is not crazy about super spicy foods!

        Reply
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