Candied Jalapeños (Cowboy Candy)
This easy small batch recipe for candied jalapeños, also known as cowboy candy, delivers the perfect mix of sweet, spicy, and tangy. Made with just one pound of peppers and a few pantry staples, it’s a flavorful Southern favorite. Great for topping crackers, burgers, or deviled eggs—and perfect for gifting or keeping in the fridge!
Servings: 2 cups
Calories: 1tablespoon
Equipment
- 8 quart stock pot (or medium size canning pot)
Ingredients
- 1 pound jalapeno peppers 16 to 18 small to medium (4 cups sliced)
- 1 ½ cups sugar
- ½ cup apple cider vinegar 5% acidity
- ½ teaspoon garlic powder
- ½ teaspoon ground turmeric
- ½ teaspoon mustard seeds or ¼ teaspoon celery seeds (optional)
Instructions
Water Bath Canning Prep:
- If you’re going to water-bath can the jars to make them shelf stable, put your 8 quart (or taller for a pint jar) pot of water on to boil with the trivet/small rack in the bottom. Place your jars in the boiling hot water so they can be sterilizing while you prepare your jalapeños and syrup.
- Wash and dry two half pint jars or one pint jar.*
Refrigerator Method Prep and Canning Method Prep:
- Rinse the jalapenos well. Remove the stem ends. Using latex or vinyl gloves cut the peppers into ¼ -inch-thick slices. No need to remove the seeds. You should have about 4 cups of sliced peppers.
- In a 3 quart saucepan, combine the sugar, vinegar, garlic powder, turmeric and, if using, mustard or celery seeds. Bring to a boil over medium heat, stirring often. Let it boil, without stirring 3 minutes.
- Tip: It will look like it’s not much syrup, but the peppers will release plenty of liquid when added.
- Add the sliced jalapeno peppers and bring up to a rolling boil, stirring once or twice. Boil for 2 minutes. Remove from heat.
- If you are water-bath canning, during this time (if you haven’t already), carefully remove the sterilized jars from the boiling water with a canning jar lifter and drain out all the water from the jars.
- With a slotted spoon, spoon the jalapeno slices evenly into the jars.
- Return the syrup to a boil in the pan and boil 2 to 3 minutes or until it is reduced slightly, stirring twice. Mine measured ⅓ cup. Carefully pour the hot syrup over the jalapeño slices. Wipe the rims clean and screw on the rings… not too tight.
Refrigerator Method:
- That’s it! Let your Cowboy Candy cool completely at room temperature, then store in the fridge for up to 2 months.
Water-Bath Canning Method:
- To make your jars of candied jalapenos shelf stable, carefully lower the jars into the pot of boiling water onto a small metal rack so the jars do not directly contact the bottom of the pan. The top of the jars should be covered by 1 inch of water. Bring the water back to a boil and boil 10 minutes for half pint jars and 15 minutes for a pint jar. Carefully remove the jars with a canning jar lifter and place them on a kitchen towel. Let the jars cool to room temperature, then store in a cabinet for up to one year.
- Yield: two half pint jars or one pint jar (2 cups)
Notes
Not-So-Spicy Candied Jalapeños Tip: If you prefer your candied jalapenos less spicy, take half of the jalapeno peppers, cut them in half lengthwise and scoop and the seeds and membrane and discard them. Then, slice that half of the peppers into ¼ -inch-thick half moon slices.
Canning Rack: I use the rack that comes with my Instant Pot or a small wire cooling rack. You can also purchase canning racks specifically used for water bath canning from Walmart or Amazon.
*Quarter pint jars: You can also can the cowboy candy in four ½ cup-size canning jars. You can use a smaller pot, but the water still has to cover the jars by 1 inch. Boil these jars in the water bath for 5 minutes.
