Candied Jalapenos – Cowboy Candy Recipe
These Candied Jalapenos, otherwise known as Cowboy Candy, are such a great treat any time of the year. They’re a great way to use up all of those jalapeños from your garden this summer.
What is Cowboy Candy?
Candied jalapenos, also known as cowboy candy, are essentially sliced jalapeno peppers that are quickly blanched in a flavorful, simple syrup.
About Growing Jalapeño Peppers
Pepper 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 drier 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 ½ a ton of jalapeños, which is fine by me since we love them.
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.
Canning Candied Jalapeños
If you’re looking for the easiest way to preserve jalapeños, canning candied jalapeños is your best bet. These peppers can last for a year or more (if they last that long) and add bold flavor to everything from burgers to appetizers.
You’ll simmer sliced peppers in a vinegar-sugar brine, pack them into jars, and process them in a water bath canner. The result is sweet, spicy, and shelf-stable.
See the full canning instructions below. Don’t forget, leftover syrup is liquid gold!
What you Need
- Jalapenos: Use either green (immature), or red (mature) jalapeños.
- Apple Cider Vinegar: Vinegar adds that signature tart flavor that you look for in a pickle.
- White Sugar: White sugar adds the sweetness that is reminiscent of sweet pickles.
- Turmeric: This delicious spice adds more than color to this recipe. It adds a subtle earthy bitterness that balances out the sweetness of the sugar and the spiciness of the peppers.
- Celery Seed: Celery seed is the quintessential spice in all pickles. It adds a fresh, bright leafy flavor.
- Granulated Garlic: Garlic, as in most recipes, adds the umami that so many dishes require.
- Ground Cayenne Pepper: Adds more heat. If your peppers are very hot, you may want to eliminate the ground pepper. It won’t hurt.
How to Make it
Prepare the jars, lids and bands. There is no need to use sterile canning jars, as these peppers will be processed for over 10 minutes.
Mix the vinegar, sugar and spices for the brine in a large pot. Bring the mixture to a boil. Reduce the heat and simmer until the mixture has thickened, about 10 minutes.
Meanwhile, wash and drain jalapenos.
Wear gloves to cut up this quantity of peppers! Slice the peppers into uniform rings, approximately ¼ inch thick. You can also use a mandolin or food processor for more evenly sliced pieces. (Hold the stem-end when cutting to make them easier to hold.)
Add the peppers to the brine and simmer for 4 minutes.
Use a slotted spoon to load jalapenos into washed and pint jars or half-pint jars. Leave ½-inch headspace (the space between the rim of the jar and the product).
Once the peppers are loaded into jars, turn the heat up under the syrup again and boil vigorously for an additional six minutes. Ladle additional boiling syrup over the top of the peppers in jars, leaving the headspace. Remove trapped pockets of air with a wooden or plastic chopstick or bubble removal tool.
Wipe the rims of the jars with a damp paper towel. Place two-piece lids, center lids, and then screw on the bands fingertip-tight. Load jars in a hot water bath canning pot with canning tongs. Be sure the jars are covered with 2 inches of water above the jars. Process 15 minutes for pints, adjust for altitude. (See recipe notes below for details.)
Processing the Jars
Get the canner water hot. Wash the jars and lids. Add the clean jars to the canning pot to heat. Once the jars are filled, add them to the canning pot. Bring the water in the pot to a boil. Once the water is boiling, set the timer.
When the processing time is complete, remove the pot from the heat, carefully open the lid, and partially lift it off the top of the canning pot. Let it rest like that for 5 minutes.
Then, remove the lid and let the jars rest in the canning pot for an additional 5 to 10 minutes.
After resting, remove the jars onto a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed. You may hear the lids pinging sometime in the next hour. This is music to a canner’s ears. It is due to the reaction of the lids being sealed to the jar.
Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
Then, remove the bands. Gently pick up the jar by the lid to check the seal further. Again, if it is not sealed, use it first.
Label jars with contents and the date. Store in a cool, dark place for at least a year. Avoid areas with large temperature fluctuations.
Do not stack jars on top of each other. This can compromise the seals. If you run out of room on your shelf, use a sheet of cardboard or a thin piece of wood and place that on top of a row of jars. Then you can put jars on top of that. This will distribute the weight evenly.
Before using any canned goods, always inspect the packaging and the food itself. Make sure that it looks and smells as it should. If it doesn’t, it’s best to err on the side of caution and discard it.
Pro Tips for Success
- Seeds and ribs can be removed for less hot peppers. 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.
- Do not throw away extra brine! It is great in lots of different foods. Store it in a sterilized jar in the refrigerator. Add to sauces, stews, and chilies, and make spicy aioli for burgers, fish, and 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 your eyes, mouth or nose with gloves! It can cause severe irritation.
- Any hot pepper can be used for candy, such as Hungarian wax, hot cherry, serrano, habanero, and more.
- Some of the sugar and spices may fall out of the solution as the peppers sit in the pantry. This will not affect the flavor of the brine or the peppers.
- This cowboy candy can be quick-canned. In other words, not processed in the water bath canner. Store in clean, sterilized jars. Let them sit on the counter until room temperature, then store the jars in the refrigerator for 3-6 months, or possibly longer.
Saving the Brine From Candied Jalapeños
DO NOT throw out the remaining syrup!
Place it in a jar and use it in a variety of ways! Brush it on meat, fish and poultry on the grill or roasted. See more recipe suggestions below.
It is fantastic on these Cornish Game Hens, mixed with cream cheese or sour cream for a quick, tasty dip for veggies. The possibilities are endless.
The worst part of this recipe? You have to try to keep everyone away from them for at least 2-3 months, if possible, 4 months is even better, so that they can age naturally.
It’s torture 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.
Frequently Asked Questions
When appropriately processed in a water bath canner, cowboy candy will keep for up to a year in a cool, dry pantry. With new canning lids from Ball, they can last 18 months. For best flavor, wait 2–3 months before opening a jar.
Yes! You can store them in clean, sterilized jars in the refrigerator for 3 to 6 months. Just be sure the syrup completely covers the peppers.
It depends on the heat level of your peppers. To reduce spiciness, remove the seeds and ribs before cooking. The syrup helps mellow the heat, but the flavor still has a kick.
They’re great on burgers, grilled cheese, nachos, deviled eggs, and cream cheese-topped crackers, but that isn’t all. Check out the list below. You can also mix the syrup into sauces or slaws for an extra flavor boost.
Slice them into uniform ⅛ to ¼-inch rings. You can use a chef’s knife, mandoline, or food processor slicing blade. Always wear gloves when handling large quantities of hot peppers.
You can remove the seeds and ribs if you would prefer a less hot pepper. Most of the heat lives in the seeds and ribs.
Recipes Using Cowboy Candy
- Sandwiches like these, Candied Jalapeño Grilled Cheese, Spicy Fish Sandwiches.
- Chicken or poultry like these Spicy Cornish Game Hens
- Spicy Cornbread Stuffing
- In salads like Spicy Coleslaw, macaroni salad or potato salad.
- The brine also makes delicious spicy mayonnaise or ketchup.
- As an appetizer, with a cracker topped with cream cheese, cheddar cheese and cowboy candy
- Spicy deviled eggs
- Top of nachos with cowboy candy instead of pickled peppers.
Tools Needed to Make Cowboy Candy
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These sweet and spicy jalapeños are the perfect way to preserve your summer harvest. Whether you’re topping burgers, stirring the syrup into sauces, or sneaking bites straight from the jar, cowboy candy never disappoints.
Have you tried canning candied jalapeños? Let me know in the comments or tag me if you share your batch!
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
How to Can Candied Jalapenos
Ingredients
- 2½ pounds jalapenos
- 2 cups cider vinegar
- 4 cups Sugar
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 4 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
- Wash and drain peppers. Wear gloves to cut up this quantity of peppers!! Cut them into ⅛- ¼" slices.
- Add the vinegar, sugar and spices to a large stock pot.
- Bring the mixture to a boil. Then reduce the 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 ½-inch headspace.
- Once the peppers are loaded into the jars, turn the heat up under the syrup again and boil hard for six more minutes.
- Ladle additional syrup over the top of the peppers in the jars, leaving the headspace.
- Wipe the edges of the jars with a damp paper towel.
- Place the lids and bands on jars. Finger-tip tighten.
- DO NOT throw out the remaining syrup! Pour it into a jar, refrigerate, and use it in a variety of ways. See the article above for suggestions.
- Place the pepper jars in the canner filled with hot water. Bring it to a full rolling boil. Boil for 10 minutes for half pints, 15 minutes for pints. Turn off the burner and let them stay in the hot water for five more minutes. Then remove the jars tot the counter and let them thoroughly cool 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
- 0–1,000 ft: 10 minutes for half-pint jars, 15 minutes for pint jars
- 1,001–3,000 ft: Add 5 minutes
- 3,001–6,000 ft: Add 10 minutes
- 6,001–8,000 ft: Add 15 minutes
- 8,001–10,000 ft: Add 20 minutes
Nutrition
Originally published January 23, 2018. Updated July 5, 2025.
- Recipe Name: Cowboy Candy (Candied Jalapeños)
- Type: Condiment / Preserve
- Main Ingredients: Jalapeños, sugar, vinegar, garlic, turmeric
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 7 half-pint jars
- Special Equipment: Water bath canner, canning jars, canning tool set
- Great For: Preserving garden jalapeños, holiday gifts, spicy condiments
would changing the sugar to brown sugar affect the safety of the canning? I like the flavor better. also would swapping out spices (like pepper/bay leaves etc) affect the safety?
Neither of those swaps would affect the safety. Let me know how you like them with your swaps, Claudia.
How many cups of slices jalapeños is this? I don’t have a way to weigh mine!
It should be 6.5-7 cups of sliced jalapeños.
So, each 1/2 pint will have about I cup of jalapeno’s? This recipes seems like it would make lot more than 7 1/2 pints?
I guess I nevered measured the number of cups of peppers. The weight is whole peppers, without the stems and seeds. I’ve made them a hundred times. I generally have an extra pint jar clean, just in case, but it should be close.
I have tried a lot of cowboy candy recipes over the years and this one is hands down my favorite. I get a consistent, and wonderful result every time. Thank you for sharing!
Thanks so much for letting us know KT. It means a lot to have loyal viewers like you.
Are the carbohydrate count for an entire jar?
The counts are for half pints, yes.
Ugh. I forgot to boil the brine for 6 minutes after jarring the peppers… I water bathed them for 20 minutes instead of 15. Think they’re safe to eat?
Yes. Boiling the brine just reduces the brine a bit to make it thicker but has nothing to do with food safety.
Thank so much!
You’re very welcome, Barb!
Excellent!
Thanks so much Joyce! We’re glad you liked them!
I’ve canned sweet jalapeño peppers a handful of times and became concerned on your suggestion of cooking the brine longer to thicken if desired. Cooking of brine longer than standard recipes call for is dangerous because it lessens the acetic acid level in the vinegar used. Less acetic acid can lead to botulism. To double check, I googled my concern. The University of Minnesota Extension Service says: ” Make pickling brine according to recipe. Heat on the stove top to boiling just before needed. Don’t overcook the brine as overcooking can change the acetic acid level and lose its ability to keep stored pickles safe.”
That’s fair. We’ve removed that statement. Thanks for your comment.
This is wonderful!!! I started making poppers out of my peppers and had enough frozen for a year at a time. This year I wanted to try something new and found this recipe. I can’t tell you how glad my husband and I are about Cowboy Candy. I made extra juice and canned that as well in the water bath with the peppers. We use that on our grilled cheese sandwiches, pizzas and basically any thing we have for lunch or dinner. I leave in the veins and seeds for extra spice. Thank you for this recipe ❣️
We’re so glad that you like it. We do the same thing with the juice. It make amazing aioli, grilled cheese, brush it on chicken and pork. Too yummy!
Great recipe. One question, how long will a unsealed jar of sauce last in the fridge?
Thanks and Peace, Roxanne
The brine lasts a long time in the fridge. I haven’t had one go bad yet.
Has anyone pressure canned this recipe ? If so what pressure and for how long? Any other shared details would be appreciated!
We’ve done a lot of research on this and can’t find a reliable source for the answer. I assume the answer is yes, but can’t find it. If you have a pressure canner, remove the plug and use it as a water bath.