Candied Jalapenos – Cowboy Candy Recipe
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
- white sugar
- turmeric
- celery seed
- granulated garlic
- ground cayenne pepper
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.
- 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 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.)
- 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 headspace (the space between the rim of the jar and the product).
- 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.
- Wipe rims of jars with damp paper towel. Place two-piece lids, center lids and then screw on bands fingertip tight.
- 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 them in the refrigerator for at least six 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 a 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 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 serious 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 sit on the 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! 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
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Love Gardening? If you love 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!
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!!
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Video
Notes
Nutrition
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
Now this is my kind of candy! Does that make me a cowgirl now? Well, Yiiiihaaa! I am so trying this
Haha! Let me know how you like them!
Candy, for sure! This is a summer family favorite! We love it, thank you!
Thanks so much Tracy! I’m so glad you like them!
These sound so good. I can’t wait to try these out. I will have to hide them from my husband or I will never get any.
I feel your pain! I have to make tons of jars, because everyone begs for them! Thanks Shanna!
Can I use sugar substitute?
Yes. A sugar substitute should work just fine.
Hello can I use my ninja foodi for canning on the pressure or on steam cycle and for how many minutes . Also I want to do some whole peppers is this possible. So many peppers I can’t keep up. Also green tomatoes any recipes on canning them . Also my watermelons will be in do you have a candied recipe for the rind.Thank you Linda
Hi Linda. Lot’s of questions. 🙂 I don’t have a ninja foodie, but it is a pressure cooker, so you can not use that to process. They can definitely be pressure canned, in a pressure canner but the texture suffers.. Whole peppers will be fine to do. I also have a pickled pepper recipe that works well for an excess of peppers. So far, the only recipe I have on the blog for green tomatoes is this green tomato salsa, which we love. As far as the watermelon rind, I have never candied them, but the recipe for these jalapenos should work well. Just substitute the watermelon. Thanks for stopping by and checking out the recipe!
Hi there! Quick question: do these need to be processed in a water-bath, or is the finger-tightening enough to seal them? THanks for the great recipe and the fun website!
Hey Amy! For long term storage, they should be water bath canned. If you store them in the refrigerator, after they cool. They will last quite a long time though (about 3 months). If they last that long! Thanks for your kind words!
I made this yesterday, but it is not thick. Followed your recipe and processed for 10 minutes. Should I start over or just be patient. Will it thicken up??
Without seeing it is difficult to answer your question. The brine is not supposed to be thick, per se. The jalapenos should brine for at least 2 months for the flavors to develop! Did you try them already? And when did you can them?
Hi
My son is a paramedic he and his work work partner love these. I didn’t have granulated garlic so I used 2 teaspoons of garlic powder I understand powder is a little stronger than granulated,does that sound about right? Are use 2 1/2 pounds of jalapeños but I only came out with 5 1/2 half pints next time I’m going to use 3 pounds and I still had juice left over . Thank you my son and his partner will love these little too hot for me but the recipe is great thank you . Yes
Hi Peggy!
I’m so glad they like them! How many pints you end up with, will have a lot to do with the size of your jalapenos. I always have a little brine leftover. I save it and use it for various different items, including an aioli! It is great on fish and chicken too, and not to spicy either! I guess 2 or 3 tsp of garlic would be fine!
I have four 2quart jars of jalapeños I bought at the store already sliced. They are in a clear liquid. Can I use these jalapeños?
No, the clear liquid they are in is a pickling liquid, as well. Probably just not candied, unless it is labeled as such. It is best to use fresh, raw peppers! Thanks for the question Gwenda! Happy New Year!
I don’t let mine age at all! EAT them right away. And I am making a batch today. It’s my limited edition Christmas Cowboy Candy recipe! I use 3 lbs. green jalapenos and 3 lbs. red jalapeno (AKA Fresno Chilies)
Put them up in a 1/2 pint jar with a nice bow on top and they are great gifts!!
I find they are better if they age a bit. Thanks, Jack! I appreciate your comment! Have a great weekend!
Hi have you tried to add cucumbers slices to the peppers to make a sweet hot pickle? Wondering if this would wor? Thank you.
I haven’t tried that Steve. I have done sliced sweet pickles with some of the same spices in the brine. I would give it a try! How bad could they be?? Thanks for your comment!
I attempted this recipe after an aunt gifted me a couple of delicious jars. I unfortunately don’t feel as though I got the same result. The peppers are still very hot and i’m Cautious about giving them out if they don’t mellow in a couple of months. The spices are also all separating and congealing at the base of the jar which my aunt’s jar she gave me did not. Is there a common mistake I may have made to fix when I try this recipe again?
Hi Emilee! Depending on the pepper you choose, the heat will vary. The Scoville score for jalapeños ranges from 2500-8000. There is a big difference between those numbers! How fresh the peppers are will affect the heat of the peppers. Growing season can play a huge role too. The hotter and drier the weather, the hotter the pepper.
The only thing you could do to affect the heat of them is to remove the ribs and seeds. That is where a lot of the heat lives. There are only a few peppers that are not as hot as jalapeños, poblano, ancho and Anaheim. You could substitute one of those.
As far as the sugars and spices dropping out of solution, (I had to go down to my pantry and look 🙂 ) they do drop out of solution. It doesn’t affect the flavor. They may mellow a bit with time, but not to any large extent. I hope that helps and thanks for your questions.
I don’t have any granulated garlic, can I replace it with milk need garlic. I have everything except that. I am so Anxious to make this candy!
Do have any garlic cloves, you can certainly substitute that! Or even garlic salt. I’m not sure about your question. You can not add milk, for sure! If you don’t have any of the garlic, it will NOT ruin the flavor. Just omit it.
I make these every year. Great with so many foods.
I agree they are delicious with so many things. Did you try the recipe and find something wrong with it? Just wondering about the 4 star review. Thanks so much for the comment!
This look so delicious – I may or may not eat these right out of the jar! 😉
They are totally good to eat right out of the jar, for sure!! Thanks, Jillian!!
I am so jealous you grow your own peppers….these candied jalapeños look so fun to eat.
They are easy to grow! Even in pots they do very well! Thanks, Sandi!
Super interesting! I have never had or attempted to candy jalapenos. Sounds like a great way to top a salad or just to snack on.
They are good on just about anything! IMHO! Thanks, Heather!
I need to share this recipe with my Mum, she loves jalapeños and I bet that she’s gonna love this!
Thanks Diana! Let me know how Mum likes them!
Oh I’ve been wanting to can peppers for a long time but couldn’t find the right recipe, will try your way Beth! Wish I could grow my own peppers but I can buy them at the farmers’ market here 🙂
If you have a balcony in your apartment they grow very well in pots, Patty! Thank you my friend!
Wow, this looks fantastic! First of all, your haul makes me want to plant peppers next spring/summer, and second, how incredibly fun to have access to these all through the winter. So many good ideas for using them, too!
Peppers are really easy to grow and don’t take a lot of room! They just don’t do great in a very wet summer! Thanks so much for your comment, Monica!