Candied Jalapeños
Published
Published
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!
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
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!
Helpful Tips
- 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.
Candied Jalapeños (Cowboy Candy)
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!
Step-by-step photos can be seen below the recipe card.
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 (the longer they sit, the better they will taste.)
Video
Notes
Storage. Keep stored in the fridge and eat within 2 months.
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.
Leftover syrup. Don’t get rid of any leftover syrup! It’s great used as a simple syrup in margaritas, as a glaze for grilled ribs, or added to potato salad, etc.
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.
Did you make this? Leave a rating below!How to Make Candied Jalapeños Step By Step
- Prepare the jalapeños. Wearing gloves, slice and discard stems from 20 large jalapeños, then slice into 1/4-inch thick rounds. Transfer to a bowl and set aside.
- Make the brine. In a large pot over high heat add 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, and 1/2 teaspoon cayenne pepper. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
- Simmer jalapeños in the brine. Add in the sliced jalapeños, bring the heat back up to high and simmer for exactly 4 minutes.
- Transfer cooked jalapeños to clean jars. 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.
- Reduce brine to syrupy consistency. 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.
- Pour liquid syrup over jalapeños. 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.)
- Seal the jars. Wipe the rims of the jars with a clean, damp paper towel. Seal with two-piece lids. Place in the fridge.
- Chill and enjoy. 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.)
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:
- On a hot dog, chili dog, shrimp po boy, and hawaiian grilled chicken sandwiches.
- As a topping for tacos, especially shrimp tacos or beef tacos.
- In taco soup.
- On BBQ chicken pizza.
- Chopped up and mixed into baked beans.
- On nachos and totchos!
- Added to macaroni salad or potato salad.
- On top of some cream cheese and crackers as a snack or appetizer. So good!
- Use any leftover syrup as a simple syrup in margaritas, as a glaze for grilled ribs, or added to potato salad, etc.
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.
More Condiment Recipes:
- Pickle de Gallo
- Restaurant Style Salsa
- Pickled Beets
- Pickled Red Onions
- Bread and Butter Pickles
- Homemade Giardiniera
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
wow, I need to try this
Dammit!!! I cleaned out my jalapeño bed yesterday and made a large batch, and threw away 3 cups of syrup! :( wish I would have seen the save the syrup for Margaritas! hahahahahaha! next year I’ll know. x0x0
I’ve done 2 batches with this recipe and only get 3 or 4 1/2 pint jars of peppers (about 4oz per jar) and 2-3 jars of syrup (that i use as a pork marinade for bbq’ing). I may double the peppers for the next batch.
BTW, I can it all, Cowboy Candy and the left over syrup. I use it as a marinade for pork and chicken.
This recipe is awesome …. Closest thing to my grandmas I could find . I doubled my batch and put in pint jars- as I take one and open it I put it in the blender and make it into a relish. We put this in just about everything we eat. Thank you!
Can I make these in smaller jars? 125 ml? If so how long would i can them for? I am the only person in my house who loves jalapeños so 1/2 a pint would be too much opened at a time
Yes, you can can them in smaller jars. All canning instructions are included in the recipe card and article.
I made these last year and they didn’t last. Have you ever made them with frozen then thawed peppers?
For best results, use fresh. Frozen thawed peppers will be too mushy. Canning instructions for longer term storage is included in the article.
Just made a batch… I added sliced onions, garlic, and ginger slices and am super excited to try this! Planning on using it to baste my smoked salmon:) I’ll post an update after it’s all processed. Thank you ?? for sharing your recipe.
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
Just wonderful!! We can’t stop eating them! Going to make more and give them away for holiday gifts.
I’m going to be making this in the future. Sounds delicious.
I always use this recipe and always always can my leftover syrup! so good to have in the fridge for marinades and dressings and whatever else!
I used purple onions with this recipe and it was delicious.
Can you give me the approximate weight of 20 large jalapeños?
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.
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?
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!
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.
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!
I have made different versions of this recipe and its amazing. You can’t mess it up.
Outstanding recipe
I’ve made this recipe 4 times already! Friends and family love it, thanks for sharing!
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.
I’d love the recipe you made for the brittle!
My family loves this & keeps asking for more!