Candied Jalapeños (Cowboy Candy)

5 from 110
Read 110 Reviews
Prep 10 minutes
Cook 20 minutes
Servings 20 (approx. 5 half pints)

Spicy jalapeño slices in a sugary glaze, these Candied Jalapeños (aka Cowboy Candy) are the perfect sweet-and-spicy condiment to liven up your favorite foods. Enjoy with cream cheese and crackers, as a topping on burgers, hot dogs, or even in your baked beans and salads!

A fork with a candied jalapeno over a jar of cowboy candy

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5 STAR REVIEW

Candied jalapeños have been a huge favorite here in our house. Every time I make a batch, I find myself fielding almost daily questions of “can we eat them yet?!” And once a jar is opened…well, let’s just say they disappear quickly!

I love the sweet and spicy flavor and tender texture of these jalapeños. The sugar balances out the heat nicely and one of the things that makes cowboy candy truly addictive. They’re a condiment that can be added to so many dishes, from tacos and nachos to baked beans and salads. Or enjoy them straight from the jar with a fork or on a cracker with cream cheese!

Tips for Success

  • Vinegar and Sugar. Apple cider vinegar provides a tart flavor and helps tenderize the peppers, while granulated sugar and brown sugar add sweetness and balance out the vinegar. For optimal results, don’t omit or cut back on any of them.
  • Tame the heat. These are sweet and spicy – if you want to tame the heat a bit, you can remove the seeds and membrane from the peppers. After cutting off the stems, stick a long peeler inside each jalapeño, twist, and pull out the seeds. Then slice into rounds.
  • Don’t burn your eyes/nose. We highly recommend using gloves when cutting the jalapeños and also when transferring jalapeños from the liquid to the jars, be careful of the fumes going in your nose – they’re strong!
  • Don’t worry if the peppers appear shriveled. The peppers will shrivel after simmering in the hot syrup but will plump back up after spending a few weeks chilling in the sealed jars.
  • Be patient. It’s hard, I know! For best results, let them chill for at least 2 weeks (preferably a month.) The longer they sit, the better they will taste.
  • How to use leftover syrup. If you have leftover syrup, and it’s likely you will, you may can it in half-pint or pint jars, too. It’s wonderful used as a simple syrup in margaritas, as a glaze for grilled ribs, or added to potato salad, etc.
5 from 110

Candied Jalapeños (Cowboy Candy)

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 20 (approx. 5 half pints)
Spicy jalapeño slices in a sugary glaze, these Candied Jalapeños (aka Cowboy Candy) are the perfect sweet-and-spicy condiment to liven up your favorite foods. Enjoy with cream cheese and crackers, as a topping on burgers, hot dogs, or even in your baked beans and salads!

Ingredients 

  • 20 large jalapeños
  • 2 cups apple cider vinegar
  • 2 cups granulated sugar
  • 2 cups packed brown sugar
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon cayenne pepper

Instructions 

  • Wearing gloves, slice and discard stems from peppers, then slice into 1/4-inch thick rounds. Transfer to a bowl and set aside.
  • In a large pot over high heat add all the other ingredients. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
  • Add in the sliced jalapeños, bring the heat back up to high and simmer for exactly 4 minutes.
  • With a slotted spoon, transfer the peppers to clean, sterile canning jars to within a 1/4-inch of the upper rim of the jar.
  • Put the heat back on under the pot to high and boil the liquid for about 6-7 minutes. Then remove pot from the heat and let cool for about 3 minutes.
  • Using a ladle (or pitcher with a spout), carefully pour the liquid syrup into the jars, making sure all the jalapeños are completely submerged. (Take a chopstick and poke it into the bottom of the jars a few times to release any pockets of air.)
  • Wipe the rims of the jars with a clean, damp paper towel. Seal with two-piece lids. Place in the fridge.
  • Let chill for at least 2 weeks (preferably a month.) The longer they sit, the better they will taste.
  • Keep stored in the fridge and eat within 2 months. (For canning info, see notes below.)

Notes

Canning. For longer shelf life, you can take the additional step of canning cowboy candy. To do this, place the filled sealed jars in a canner, covered with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label. They’ll last in the pantry for up to a year.

Nutrition

Calories: 171kcal | Carbohydrates: 43g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 87mg | Fiber: 1g | Sugar: 42g | Vitamin A: 172IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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A jar of candied jalapenos with the lid on

Serving Suggestions

Wondering what exactly to do with cowboy candy? There are so many ways to use these candied jalapeños as they make a great topping for any dish that needs a burst of flavor. Here are a few of my favorite ways to use them:

Proper Storage

  • Store in the fridge. Prepared as directed, cowboy candy will last for up to 2 months in the fridge.
  • Canning. For longer shelf life, you can take the additional step of canning cowboy candy. To do this, place the filled sealed jars in a canner, covered with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label. They’ll last in the pantry for up to a year.
Cowboy candy on crackers with cream cheese

More Condiment Recipes:

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place.

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165 Comments

  1. Justin says:

    5 stars
    I’ve made this recipe multiple times. I use it for jalapenos, serranos, garlic, onions, habaneros, and most recently carolina reapers. You can pour directly over cream cheese and serve with crackers. Reapers will be done tomorrow but I’m certain they’ll be fantastic. Great recipe! Best on the internet. 10/10

  2. Anna H says:

    How many pint jars does this recipe make ?

  3. Kathy Schuld says:

    I’m going to be making this in the future. Sounds delicious. So with the leftover syrup if I put it in pint jars, should I
    then can it so it will last longer?

    1. Amy@BellyFull says:

      I’ve never tried canning the leftover syrup

  4. SHollis says:

    5 stars
    I used purple onions with this recipe and it was delicious.

  5. Gina Horton says:

    Can you give me the approximate weight of 20 large jalapeños?

  6. Melanie says:

    Thank you, I love this! If the jalapeños aren’t completely submerged, what do I need to do? Did I do something wrong? Thank you.

  7. Tammie says:

    5 stars
    I have made this recipe a couple of times now and can them. Everyone we give them to love them as much as we do.
    But I am out of apple cider vinegar, can I use white canning vinegar instead and have them turn out as good?

    1. Amy@BellyFull says:

      Hi Tammie – without further testing, I can’t vouch for the results. I don’t think they’ll taste quite as good, but perhaps the amount of sugar balanced with the vinegar negates what kind. Try it? Glad you love them!

  8. B.Rose. says:

    I was so excited to make these today. I did a double batch. I had made cowboy candy only once before and so today I was a bit surprised that my liquid in the jars after canning didn’t seem as thick as last time. I thought maybe it was just the different recipe or maybe this was correct while the first batch was a mistake. Laying in bed that night it suddenly hit me that I didn’t double the sugar!!! I canned them and everything! Is this large batch ruined?? Will it be safe for canning? Or should I just throw them in the fridge?? Can I dump them all in a pot and add the sugar in until hot and blended and re-can?? Please advise. I’m so frustrated… this is what happens when you try to can with toddlers running around.

    1. Amy@BellyFull says:

      Oh dear. Hm. I can’t say for sure. I think they’ll be safe, but definitely not the texture or taste that’s intended. You might be able to put them back in the pot and add more sugar. I honestly don’t know. Try it? Worst case, you have to toss the batch and start over. But maybe it will work out!

  9. Milena says:

    5 stars
    I have made different versions of this recipe and its amazing. You can’t mess it up.

  10. GR says:

    5 stars
    Outstanding recipe

  11. Donna H says:

    5 stars
    I’ve made this recipe 4 times already! Friends and family love it, thanks for sharing!

  12. Debbie M. says:

    5 stars
    I made this recipe a couple times last year. It was far better than I ever expected. My family was skeptical at first because of the smell while cooking, but loved them once complete. I then made brittle out of the syrup based on another recipe I found on Pinterest…OMG!!! The candided jalapeños and the brittle were given to coworkers as gifts and were a huge hit. I’ve planted extra giant jalapeños this year just to make this recipe! Thank you so much for sharing it.

    1. Janet says:

      I’d love the recipe you made for the brittle!

  13. Jo W. says:

    5 stars
    My family loves this & keeps asking for more!

  14. Allison D. says:

    5 stars
    We can’t wait to try these in 2 weeks. I used 25 small jalapenos and 6 big chilli peppers from our raised bed.

  15. Allisa says:

    5 stars
    Outstanding recipe – we LOVED them. Thanks so much for sharing this gem with us.

  16. Dawn Smith says:

    5 stars
    I’ve made these countless times now. Absolutely love them on everything!! Even right out of the jar. Perfect recipe, perfect instructions – no changes needed!

  17. Eric says:

    Interesting, do you sprinkle the jalapenos on top of the cheese and top it with bread – then grill, or simply use them as a side dish?

  18. Lyz E says:

    5 stars
    So. So. Good!
    I subbed honey for the sugar and it was just as delicious. I will be making more of these!

    1. Kayla says:

      Is it recommend to use plain apple cider vinegar or apple cider vinegar with the mother? Does it make a difference?

    2. Kayla says:

      How much honey did you use in place of sugar? I’d love to try it with honey!!

  19. Stephan Way says:

    5 stars
    I gust made and bottled this recipe today. I’ll see how we like it in a month. It smells great. The leftover syrup makes a great sweet and spicy syrup that I’m thinking of using in a stir fry.

  20. Gloria says:

    5 stars
    This is life changing according to a co-worker. We use this on grilled cheese, tuna melts and of course burgers and hot dogs.

  21. Dave says:

    5 stars
    So good!! I also used the same recipe but used sliced cucumbers..man the best

  22. Kathryn says:

    5 stars
    Wowza are these GOOD! Was planning on giving a few jars away as gifts, but my hubby said no he doesn’t want to share! LOL.

  23. Donna says:

    5 stars
    This really was an easy recipe to follow. Everything came out to plan. I am very happy.

  24. Sofie D says:

    5 stars
    Love them, so good on a piece of chees.

  25. Karen says:

    5 stars
    Easy and tastes delicious. I grow some very hot jalapenos and they are on the small side. Halved the marinade/sauce and was perfect for 20 small jalapenos. Used red and green so it looks beautiful in jar

  26. Susan says:

    Can I substitute jalapeños with Habeniros?

    1. Lala says:

      5 stars
      Can I double the recipe?

  27. whidbey says:

    5 stars
    I used jalapenos, a fruity variety of cayenne, sliced onions, fresh garlic and carrots – all out of my garden. Just outstanding flavors! Makes great presents at the holidays.

    1. Andy says:

      5 stars
      This is a great recipe and I made it last year. Everyone loved it!! I’m going to double the recipe this time. I’m going to can them in half pints and a few quarts. Can I put all the jars in the water bath the same time? If so, how long should they remain in the the hot water bath?

  28. Kim sullivan says:

    Wondering how does 20 large jalapeños differ from small ones about how Many cups with 20 jalapeños view

  29. Wendy says:

    5 stars
    They are like candy. Couldn’t stop eating them.

  30. Lisa S. says:

    5 stars
    This is an amazing recipe! My family loves this Cowboy Candy! I can’t make enough!

  31. Sunitha says:

    5 stars
    I loved this recipe so much!

  32. Tricia schepers says:

    What an awesome idea. Thx

  33. Ron says:

    5 stars
    This recipe is awesome. I’ve already made two batches. We take some with us camping. Love it mixed into hash and scrambled eggs.

  34. Laura says:

    I’m wondering, I did this recipe with 20 large jalapeños last night, I did the 5 1/2 pints, but there was a lot of room in the jar. Should I pack the jars like you do other veggies. Thanks.

    1. Amy@BellyFull says:

      I wouldn’t pack the jars so full that the pepper slices don’t have room to “breath”, but you could definitely add more to fill the jars better.

  35. Laurene says:

    Can you use banana peppers for this recipe

    1. Amy@BellyFull says:

      I haven’t personally tested this recipe with banana peppers, but I can’t see why not. Try it!

    2. L Tomcho says:

      Tried this with banana peppers kinda mushy gonna try dehydrating an make into salt wish me luck

  36. Jebster says:

    I’m going to try this one this weekend. Can the peppers be finely chopped or minced with this recipe?

    1. Amy@BellyFull says:

      I haven’t tested this recipe with chopped peppers. My concern would be that the peppers would break down too much during the simmering process. But you could try it!

      1. Jebster says:

        5 stars
        Ok, I did try it, chopping them down just short of mincing. Turned out quite well. The peppers (home grown jalapeno and Anaheim) cooked down fine and still remaining quite firm. But I didn’t account for the fewer jars needed with chopped vs sliced. They pack together much more. DUH!! I packed them in 1/4 pint jars as well, because I do share with family and friends. But the flavor! Wow! Sweet with a bit of a bite. Can’t wait to try a jar in a few weeks and use the leftover sauce as a marinade. Great recipe Amy! Thank you.

  37. Fred Voigt/ Rexene Plagman says:

    5 stars
    Great recipe we used 4 lbs jalapenos from daughter inlaw garden. We got 7 pints of jalapenos and 3 pints of candy juice. We used the water bath caning method. We will use the candy juice as a meronade for pork ribs and the jalapenos for everything.

  38. Lynnette says:

    Can you use jarred jalapeño peppers to start from or do they need to be fresh ones from the produce section of the store?

    1. Amy@BellyFull says:

      I’ve never tested this recipe with jarred peppers, so I can’t vouch for results. It might be fine, For optimal results, use fresh jalapenos.

  39. Trina says:

    5 stars
    This is such an amazing recipe. We’ve been enjoying them on everything – pulled pork sandwiches are a favorite.

  40. Karen says:

    5 stars
    Awesome recipe!! They are also good on top of pimento cheese and crackers.

  41. Morgan says:

    5 stars
    My family is obsessed with this recipe – made a batch at the very beginning of summer and canned them thinking it will get us through until next summer. No such luck – we’ve eaten all of them!! We followed on the suggested ways to eat them…on burgers, hot dogs, in our macaroni salad, eggs, mixed with cream cheese for a dip. I’m making more today! Thank you thank you thank you so much for sharing this. I would give it 100 stars if I could.

  42. Andrew says:

    5 stars
    Made this exactly as written but added some pineapple chunks to the jars. Outstanding recipe – thanks so much for sharing.

    1. Joanie Vaughn says:

      5 stars
      Great idea!

  43. Becky says:

    5 stars
    I’ve made this recipe twice – first time we waited about 3 weeks to test. The second time we had no patience and waited a few days. LOL. Definitely better if you wait (as suggested in the article) BUT so good either way. My husband said “don’t you ever lose this recipe!” LOL. Just awesome.

  44. Diane Atkinson says:

    5 stars
    These go great on a burger. A nice medium rare burger, cream cheese and candied jalapeños!!! Mmmm try it, it’s great!

  45. Wendi H says:

    If you plan to hot water bath the Cowboy candy, Do you still need to Refridge prior for 2 months??????

    1. Amy@BellyFull says:

      No, they should go straight to the pantry.

  46. Holly says:

    5 stars
    I loved this recipe. Easy to make. I saved some brine to make hot yellow bean pickles

  47. Robert says:

    5 stars
    This recipe is fantastic. Exceeded our expectations.

  48. Gary Snyder says:

    5 stars
    Loved this, the second time I made it I sliced some cucumbers and put them in a couple of pint jars and then poured the extra syrup over them and sealed with the the cowboy candy. After two weeks I had the best spicy sweet pickles ever…

  49. Stella Fagan says:

    5 stars
    We have made this several times in the last few years. I bring the finished product to parties and it and the cream cheese and crackers go like hotcakes! We also eat them with grilled cheese, on hotdogs, hamburgers, even in chicken salad too! Use only fresh peppers! It will not be as good with canned items. Trust me!

  50. Wes Wilson says:

    5 stars
    This was a perfect recipe for an abundance of jalapeños. Made BBQ sauce with leftover syrup too. I’m very happy ?

  51. Pamela says:

    I want to try this recipe today. What can I use in place of the Turmeric? Tia…

    1. Amy@BellyFull says:

      Turmeric has a pretty unique flavor, but the closest substitution would probably be saffron or dry mustard powder.

    2. Missy says:

      Wondering if I could use Splenda sugars?

  52. Tammie says:

    5 stars
    We did this recipe last year to make a version of Famous Dave’s pickles. We added jalapeños and syrup in the sliced pickles and had excess peppers to can also. We used a mix of jalapeños and serranos. Turned out awesome. But we have frozen peppers (only the stem removed) left from last year that were vacuum sealed. Will these work since we will be canning the jars.

  53. Josh says:

    My Sugars settled and solidified in the bottom of the Jar. There is still a liquid covering the Jalapenos but there is a definite separation. Did I do something wrong?

    1. Amy@BellyFull says:

      Hi Josh – I don’t think you did anything wrong. It’s normal for oils and vinegar to separate during storage in dressings – just shake the jar to incorporate everything again. It’s also normal for it to solidify a bit (store-bought dressings add emulsifiers to prevent that from happening.) Let it sit at room temperature for about 30 minutes and then shake to incorporate again.

  54. Cathy says:

    Hi,
    Looking forward to making this.
    Wondering if it’s okay to use monkfruit and Splenda brown sugar?
    Thanks

    1. Amy@BellyFull says:

      Hi Cathy – I’ve never tested this recipe with sugar substitutes and can’t vouch for the results.

  55. Lori Crow says:

    5 stars
    Who doesn’t love sweet and spicy ? I’m going to try some atop my Mac and cheese .

  56. Melinda Killingsworth says:

    5 stars
    Made a few days ago. Family loves them. We couldn’t wait the 2 to 4 weeks. Tonight, I’m doing a triple batch. Thanks for an awesome recipe!!

  57. Margaret says:

    5 stars
    This recipe is one of the best I’ve made in years. We’ve been putting them on everything – hot dogs, burgers, bagel and cream cheese. Amazing. Thank you so much for sharing with us!

  58. Kayla says:

    So I think I messed up on the syrup. It turned into Carmel almost. What did I do wrong!?

  59. Dawn Smith says:

    5 stars
    My husband absolutely loves these. I wind up buying more jalapenos even though I grow them as he eats them on everything. Simply outstanding on hamburgers.

  60. Don Humphries says:

    5 stars
    Absolutely delicious. Goes great on a tuna sandwich!

  61. Riki H. says:

    5 stars
    This recipe was super easy and was delicious. While the jalapenos sat for two weeks we took the left over syrup and mixed it with sour cream for a great dip! We’re going to mix it with cream cheese to spread inside stuffed chicken breasts that we add green chilies to and wrap with bacon…the recipe that keeps on giving!

  62. Jennifer Crist says:

    5 stars
    Our whole family is hooked on this recipe. I’m first batch I doubled the receipe….all gone in a week. This is a keeper for sure. Thank you so much for sharing!!

  63. WindyLou says:

    5 stars
    I saw a recipe before this one. It didn’t say anything about cooking the jalapeños in the brine mixture before the jar…. :( gonna try this one n scrape the other .

  64. Lynn says:

    5 stars
    Loved so much by my son in WI that I have to can it to be shipped there. Grandkids who live closer to us, in MI, love this too!

  65. Anita says:

    5 stars
    This is dangerous stuff, very addictive. I gave a few jars as gifts, needless to say they have asked for more. This year I planted 16 jumbo jalapeños plants. I think I will be canning foe a while.

  66. Bethany says:

    5 stars
    My family is obsessed with this recipe!! Made it and couldn’t wait to taste…we ended up eating it all within a week. Put them on all of our BBQ and snacking with cream cheese/crackers as suggested. Also using the leftover syrup in marinades. This recipe is amazing..off to make another batch.

  67. Chris Gilluley says:

    5 stars
    I used the leftover syrup for jalapeno candied bacon. Everyone loved it all!

    1. Brenda says:

      This sounds interesting, did you just put cooked bacon in the jar with the syrup? How long before eating?

    2. Dina says:

      How did you go about making the candy bacon?

  68. Lori Clemens says:

    5 stars
    I just made this for the 1st time. I don’t have canning jars so is it okay to just cover tightly & place in refrigerator? The juice tastes amazing!

  69. Laurie says:

    5 stars
    Just made this today on a whim. I removed the core because I’m a wimp, and followed the directions and tasted that syrup before put them in the fridge and OMG that syrup was to.die.for. I felt it could use a dash of salt, so I added that but even though I haven’t tasted the actual jalapenos I’m giving it 5 stars based on that syrup. Bet it would taste delish on chicken & waffles! Thanks Amy!

    1. Lisa says:

      Could I dice the jalapeños instead of slicing?

  70. Chef G says:

    5 stars
    Our family grows 40-45 pepper plants each season. Yellow wax to Reapers. Including jalapeños Your recipe sounds interesting. I’m going to check this out
    Retired exec Chef

    1. Jenny says:

      5 stars
      I’ve put reapers and scorpions along with the jalapeños in this recipe. Not for the weak. I’m sure you already know to do this outside or with the windows open and vent on lol

  71. Nancy says:

    5 stars
    OMG loooooved this recipe so much!! Thank you for sharing!

  72. Tina says:

    5 stars
    I love this and I also like to add fresh pineapple to make it sweet and spicy.

  73. Nancy says:

    5 stars
    I made several batches. Good stuff!

  74. Crystal says:

    5 stars
    Outstanding recipe! I’ve made these a few times since you first shared and I can’t say enough good things – we all love them. Going to serve them for game day with crackers/cream cheese and chili. Thank you so much for this!

  75. Linda says:

    Can this recipe use fresh frozen jalapeños?

    1. Amy@BellyFull says:

      You need fresh jalapenos.

  76. Ray H. says:

    I have made these last week and have left over syrup from my last batch about a week ago. Can i add that syrup to my new batch?

    1. Amy@BellyFull says:

      Hi Ray. I *think* it would be ok. However, the quality of the next batch might not taste quite as good. If you do want to give it a try, I recommend bringing the syrup to a boil, and straining it through a cheese cloth so that it is just juice/syrup (no floating particles) prior to using it.

  77. joyce johnson says:

    5 stars
    I love love love this! I received it from a neighbor and they suggested eating it mixed with cream cheese and its good but actually like its better plain with tortilla chips. I am definitely making this but cure how much does it make?

    1. Krystal says:

      I love this recipe so much! But how do you cook this down the fumes always gets me and my family we have to open the doors.

    2. Misty says:

      Could these be used with white and brown sugar substitute?

  78. Jana says:

    Can you skip the celery seed? Or should I run to the store? It’s the only ingredient I do not have on hand.

    1. Amy @Belly Full says:

      Hi Jana! You can skip it but just keep in mind that each seasoning adds additional flavor, so it is recommended.

  79. Eric Mathews says:

    5 stars
    Excellent recipe.

  80. Dan Speck says:

    5 stars
    this was so good !

  81. Gary McCutchen says:

    5 stars
    I’m about to make my 3rd batch, this is delicious! Given the fact that there’s quite a bit of syrup leftover from a single batch, how much do you think the syrup ingredients could be decreased for a double batch? Also, we want to add onion, do you think the process would stay the same?

    1. Amy @Belly Full says:

      Hi Gary! You really need all the liquid in order for the jalapenos to cook properly. The good news is there’s many things you can do with the leftover syrup (mentioned in the article.) And I think the addition of onions would be delish!

  82. Sally martinez says:

    5 stars
    I have tripled this recipe several times and give as gifts. Everyone loves them

  83. Jerry says:

    I have not made these yet, but a coworker challenged me to make some. I have made pepper jelly a few times and I had success using jarred pickled jalapenos. I think I could do the same thing with recipe. Drain the brine and use the amount the recipe calls for (minus maybe 2 Tbsps to account for the liquid trapped in the peppers). Any thoughts folks?

    1. Cathy says:

      5 stars
      Wow. I didn’t know what to expect, but we loved this recipe so much. I would give it 100 stars if I could. Thank you!!

  84. Karen B says:

    5 stars
    This recipe was amazing. I can’t wait to serve it to friends. Just a pro tip. I was uncertain what to do with the leftover brine. 2/3 cup brine, 1/4 cup ketchup, 2 tbl Siracha , 1tbl cornstarch, 1tbl soy sauce makes EXCELLENT sauces for sweet and sour pork or chicken

    1. Christina M says:

      5 stars
      You are my hero for that tip! Delicious!

  85. Angie says:

    5 stars
    My husband puts these on everything. Watch out when boiling as this will boil over easily. Enjoy!

  86. Kathleen Howell says:

    5 stars
    I LOVED these! Definitely planting more jalapenos in the spring to make more. Thanks for sharing this recipe!

  87. Sharon Price says:

    5 stars
    Thought this looked really good. So at the season end I decided to try it. We love it. I had given three half pints to friends before the two week open date. After we opened one for us my husband said not to give anymore away. So today I made a batch with my final peppers so we are set for this year

  88. Ken says:

    5 stars
    This recipe exceeded all my expectations. My pantry will never be without these now.

    1. Laura says:

      5 stars
      We couldn’t wait the full 2 weeks to take a bite. LOL. So good. I can only imagine how amazing these are if we had waited. Going to make another batch and can them. Such a great recipe, thanks!

  89. Michael Ruppert says:

    5 stars
    I made these and they are my Favorite Recipe ever

    1. Amy @Belly Full says:

      I love that! We’re pretty obsessed with them.

  90. Perry McDaniel says:

    5 stars
    This has been the most popular recipe I’ve ever made; everybody that tries the treat on cream cheese raves about it. Ty!

  91. Chris says:

    5 stars
    I really enjoyed this simple recipe. I mixed up the peppers and did jalapeño, red pepper chili, and habanero. My wife likes to put this on top of her pizza when it is baking and it’s super good. I’ve made this for a ton of co workers and passed on the recipe to them. Thanks for the recipe!

  92. Maggie says:

    5 stars
    A FANTASTIC Mocktail is as follows: Add ~2 tsp of the syrup, with a few candied jalapeno slices, ~2 tsp of lime juice, and a small can (~5-7.5 oz) of light tonic. The burn of the jalapenos is reminiscent of the burn of alcohol; I’ve been alcohol free for nearly a month and hardly miss it with this yummy mocktail to drink when friends are over having drinks!

  93. Lorri Ryan says:

    5 stars
    Second time making the candied jalapeños we love them! My son suggested I make it into a relish and it turned out amazing.

  94. Laura says:

    5 stars
    Turned out amazing! Love this recipe

  95. Jeff B says:

    5 stars
    Made two years in a row now. Really the best way to can all my peppers. Gifts personal holiday. They are perfect. Save the extra syrup for margaritas or add to hard apple cider- amazing flavor.

  96. Thomas says:

    5 stars
    Hello, this year I made it the first time and me and my family fell in love to this recipe.
    Thanks a lot for sharing!!!
    Greez from Bavaria!

  97. Andrea says:

    5 stars
    Wow. This is my new favorite way to use jalapenos. Possibly my new favorite recipe. We enjoyed it with cream cheese and crackers but I am totally going down the listed suggestions. SO GOOD.

  98. Ted says:

    5 stars
    This recipe was excellent. Easily our new favorite.

  99. Leslie says:

    5 stars
    Just made these tonight & canned them. They look delicious. I do hope that after sitting for a few weeks the heat lessens! I tasted a little of the syrup & wowza! It was good, but definitely HOT!

  100. R Deal says:

    5 stars
    Whole crowd Loved it on block of cream cheese and burgers and hot dogs!

  101. Paul Chartier says:

    5 stars
    Great Recipe

  102. Jess says:

    5 stars
    Excellent recipe, I am hooked!! Thank you!

    1. Greg says:

      I pickle my boiled eggs after the peppers are gone, leave them in there for about two weeks or more, they are delicious

    2. Bella says:

      Do you think you could eat them earlier than the two weeks

  103. Tom Cortis says:

    5 stars
    I made these a few weeks ago yeee hawww but because I’m an outlaw cowboy I am making some outlaw candied banaro’s

  104. Andy says:

    5 stars
    Outstanding.

  105. Leslie says:

    5 stars
    Love love love this recipe! We enjoyed some with cream cheese and crackers and chopped a bunch up to mix into egg salad. OMG.

  106. Kaley says:

    5 stars
    This recipe did not disappoint!! LOVED IT. I set a couple jars in the fridge and canned the rest so we can enjoy them through the winter.

  107. Don says:

    5 stars
    This recipe is excellent. Thanks for sharing.

  108. Brenda says:

    5 stars
    GREAT recipe!! Had to test a couple right away and so good! Can’t wait until they chill for a while, will be even better. We ate them with cream cheese and crackers as suggested, but definitely going to enjoy them in all the other ways listed! THANK YOU!

  109. G8grdnr says:

    5 stars
    It’s a huge success! Will be made every jalapeño season!

  110. G8grdnr says:

    5 stars
    A great jalapeño treat! A big hit!

  111. Mary says:

    5 stars
    Thank you for the amazing recipe! Just completed a batch. Success!

  112. Sarah T. says:

    5 stars
    This an AWESOME recipe, thanks for sharing!

  113. Debra says:

    5 stars
    Omg, so good!! We can’t stop eating them. Thank you for sharing this recipe!

  114. Cindy says:

    5 stars
    I have 10 jalapeno plants so I made a double batch. Love these!

  115. Shelley says:

    5 stars
    I know they’re supposed to chill for a couple weeks, but we couldn’t wait. LOL. So so so good.

  116. Melissa says:

    5 stars
    These were EXCELLENT!

    1. Phyllis Howard says:

      Can jalapenos that have turned red be used?

      1. JC says:

        Yes you can, the red ones are hotter than the green ones, though.

  117. Von Cornelius says:

    5 stars
    Can I use jalapeno peppers in the jar purchased at the store?

    1. Amy @Belly Full says:

      Hi Von! We’ve never tested this so I can’t say for sure, but I guess if the canned peppers aren’t pickled and don’t have any added seasonings, it would be fine. Try it!

  118. Shelley says:

    5 stars
    This recipe is AWESOME. Just made a double batch…tested a couple and delish!! Can’t wait for a couple weeks after chilling when they’re even more amazing. Thank you for sharing!

    1. Nina Collums says:

      I use Splenda brown sugar all the time and was wondering if granulated Splenda would substitute in this recipe?

  119. Jan C says:

    5 stars
    I just made these and I had to try them immediately. So delicious! Can’t wait to try them again after they rest for a couple of weeks.

  120. Christina says:

    5 stars
    This is a GREAT recipe!! We have fresh jalapenos from our garden and I make 2 batches every year. So good!

    1. Cher R says:

      What process did you use? Do.you refrigerate or can? If canning, can you share the process you used and how long you let them sit before opening?

      1. Jennifer says:

        5 stars
        I loved this recipe. It is so easy to follow. It is a big hit. The only change I made is I added somw Fresno chili’s to it for color spark and smokey sweetness with the heat. Thank you for sharing.

    2. Lynne says:

      5 stars
      This is a fantastic recipe!! I canned mine so we can enjoy them for months to come. Thanks for sharing!

  121. Sue H. says:

    5 stars
    OH! I’ve always wondered how to make these!! Thank you so much for sharing!

    1. Heather says:

      5 stars
      My family loves this recipe so much. Really good in quesadillas and of course with cream cheese and crackers. Can’t get enough of them!