Description
These Candied Jalapeños (Cowboy Candy) are spicy-sweet pickled jalapeño slices simmered in a flavorful syrup of vinegar, sugar, garlic, and spices. Perfect for canning, this recipe yields irresistibly bold condiments that brighten burgers, sandwiches, salads, and more. Easy to make and shelf-stable for a year, they only get better with time.
Ingredients
1.13 kg (2½ pounds) fresh jalapeños
480 ml (2 cups) apple cider vinegar
800 g (4 cups) granulated sugar
1 tsp turmeric
1 tsp celery seed
4 tsp granulated garlic
1 tsp ground cayenne pepper
Instructions
Wash jalapeños, wear gloves, and slice into 3–6 mm rounds.
In a stockpot, combine vinegar, sugar, turmeric, celery seed, garlic, and cayenne. Bring to a boil, then simmer for 5 minutes.
Add jalapeños, simmer for 4 minutes.
Transfer jalapeños to sterilized jars using a slotted spoon, leaving 1.3 cm (½ inch) headspace.
Boil the syrup hard for 6 minutes, then ladle over jalapeños, maintaining headspace.
Wipe jar rims, apply lids, and tighten fingertip-firm.
Process jars in a boiling water bath:
10 minutes for half-pints
15 minutes for pints
Turn off heat, let jars rest in water for 5 minutes, then cool on a towel overnight.
Check seals the next day; store sealed jars in a cool, dark place. Refrigerate any unsealed ones.
Wait 2–3 months before opening for best flavor.
Notes
Use gloves while slicing peppers to avoid irritation.
A mandoline ensures even cuts.
Wait at least 2 months before eating for peak flavor.
Syrup can be doubled to save for marinades or cocktails.
Adjust spice level with extra cayenne or spicier peppers.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Condiment, Canning
- Method: Boiling Water Bath Canning
- Cuisine: American