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!
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.
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
- sugar
- turmeric
- celery seed
- granulated garlic
- ground cayenne pepper
How to make it
- Mix vinegar, sugar and spices, for brine in large pot. Bring to boil. Reduce and simmer until thickened, about 10 minutes.
- Meanwhile, wash and drain jalapenos.
- Wear gloves to cut up this quantity of peppers! Slice peppers into rings.
- Add the peppers to brine and simmer for 4 minutes.
- Use a slotted spoon to load jalapenos into washed and sterilized pint jars or half pint 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.
- Process 15 minutes for pints.
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!
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
DO NOT throw out the the remaining syrup! Place it in a jar and use it in a variety ways! Make aioli, brush it on meat, fish and poultry try it in coleslaw and potato 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
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!
How to Can Candied Jalapenos
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!!
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Notes
Nutrition
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Originally published January 23, 2018
Florence cipriani
After adding jalapenos the syrup became too liquidy .I thought it would thicken but didnt.what did I do wrong ?
Beth Neels
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!
Kristen
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.
Beth Neels
The cloves of garlic will be fine. Thanks for checking out the recipe!
Heid
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.
Beth Neels
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.
Jo
Can I make these with Splenda?
Beth Neels
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!
Linda
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.
Beth Neels
Sure, fresh garlic will work fine. I’m so glad you like them! You’re right the waiting is the hardest part. 🙂
Wendy Barton
Can you tell me how many cups of jalapeños you use?
Thank you!
Beth Neels
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!
Kathy
If they are sealed why do I need to keep them in the refrigerator?
Beth Neels
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.
April
These are really tasty but I didn’t have enough brine to leave a 1/4” headspace in all my jars.
Beth Neels
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!
Patty
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! 😢😢
Beth Neels
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!
Laurie
Can you use other peppers instead of jalapeños
Beth Neels
Absolutely. Any hot pepper will work. Thanks for checking out the recipe Laurie~
Jamie
I mix sweet banana peppers with the jalapeño or habanero peppers or just make with banana peppers.
Beth Neels
Sure. You can do that.
Jackie
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.
Beth Neels
They really are great for just about anything. Thanks Jackie!
Roxane Russell
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.
Beth Neels
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!
Sue
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!
Beth Neels
The aioli is killer. No kidding. Even my husband loves it and he is not crazy about super spicy foods!