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Sweet and Spicy Candied Jalapeños Recipe (Cowboy Candy)

Sweet and Spicy Candied Jalapeños (Cowboy Candy)

Fresh jalapeño rings simmer briefly in a sweet, tangy, warmly spiced vinegar syrup until glossy and slightly softened. Enjoy them refrigerated after the flavor rests for 1–2 days, or use a tested boiling-water canning procedure for shelf-stable storage.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Fresh jalapeño peppers, thinly sliced into 1/4-inch rings
  • 2 cups Granulated sugar
  • 1 cup Apple cider vinegar, preferably 5% acidity
Seasonings
  • 1/2 teaspoon Ground turmeric
  • 1/2 teaspoon Celery seed
  • 1 teaspoon Granulated garlic or garlic powder
  • 1/4–1/2 teaspoon Cayenne pepper, optional
Optional Seasoning
  • 1/2 teaspoon Mustard seed

Method
 

Step-by-Step
  1. Wear food-safe gloves before handling the jalapeños. Wash and dry the peppers, remove the stems, and slice them into uniform 1/4-inch rings; leave the seeds and membranes for more heat, or remove some or all for a milder batch.
  2. Add the sugar, apple cider vinegar, turmeric, celery seed, garlic powder, and cayenne to a wide saucepan. If using it, add the mustard seed, then stir the mixture over medium-high heat until the sugar dissolves.
  3. Bring the syrup to a boil and continue boiling for about 5 minutes. This gives the vinegar mixture time to become slightly thicker and allows the spices to bloom.
  4. Add the sliced jalapeños and return the mixture to a boil. Reduce the heat and simmer for approximately 4 minutes, just until the peppers are slightly softened while retaining some texture.
  5. Use a slotted spoon to transfer the hot jalapeño rings into clean, hot jars. Ladle the hot syrup over the peppers, leaving approximately 1/4 inch of headspace for pint or half-pint jars.
  6. For refrigerated storage, let the jars cool, cover them, and refrigerate. The flavor generally improves after 1–2 days as the peppers absorb the sweet, spiced syrup.
  7. For shelf-stable storage, process the filled jars in a boiling-water canner using a tested canning procedure and current altitude guidelines. Let the jars cool undisturbed before checking the seals.

Notes

Do not overcook the jalapeños, because a short simmer keeps them glossy and pleasantly crisp. Reserve extra syrup for cream cheese, grilled meats, or barbecue sauce. For canning, use vinegar labeled at 5% acidity and do not reduce the vinegar or sugar; store any non-tested variation in the refrigerator.