Candied Jalapenos (Cowboy Candy)

From topping salads or wraps to adding flair to tacos or burgers, these sweet and spicy candied jalapenos (cowboy candy) are a unique way to add some zing and freshness to your meals. Not only are they packed with flavor, but they’re also healthy and vegetarian-friendly.

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How to Make Candied Jalapenos

1. Combine the ingredients. Add the apple cider vinegar, sugar, turmeric, garlic powder, cayenne pepper and celery seed to a pot and stir to combine.
   
2. Boil. Bring to a boil over medium heat.
3. Simmer. Reduce the heat and simmer for 5 minutes.
4. Boil again. Raise the heat to the boiling again. Add the jalapeno peppers and bring to a boil.
   
5. Simmer. Reduce the heat and simmer for 5 minutes.
6. Transfer the peppers. Using a slotted spoon, transfer the peppers into sterile canning jars.
7. Continue boiling. Bring the syrup to the boiling again.
8. Boil. Boil for 6 minutes.
9. Add the syrup. Top the peppers with the boiling sirup.
10. Seal. Wipe the rims and put the lids on.
11. Store. Store in the refrigerator for up to 3 months.

Is Canning Recommended for Candied Jalapenos?

Canning involves sealing food in airtight containers and then heating the containers to destroy any bacteria or other harmful organisms. What’s great about canning is that the canned fruits and vegetables retain their nutrients and vitamins, so they’re a great option for making homemade healthy meals and snacks.

You have the option of canning these Candied Jalapenos to preserve them longer than 3 months in the refrigerator.

3 Tips for Making the Best Homemade Candied Jalapenos

If you’re new to making Candied Jalapenos or simply want to make the most out of your supply, here are some tips:

1. Select the right peppers. Make sure you’re selecting jalapenos that are just ripe and the same size. This will help the jalapenos cook evenly.
2. Remove the seeds and inner membrane. If you want less heat, make sure to remove the seeds and inner membrane. However, if you prefer more heat, simply leave the seeds and inner membrane as is.
3. Label the cans properly. There’s nothing worse than having a stockpile of unlabeled Candied Jalapenos. Even if they can last for months when sealed and canned properly, it’s best to know when they were canned to ensure that you can manage your supplies.

Why Are My Candied Jalapenos So Sweet?

The sugar in the syrup is what helps preserve the jalapenos. As such, it’s impossible to not make the jalapenos sweet, hence why they are called Candied Jalapenos. However, you may slightly reduce the granulated sugar to 1 ½ cups.

If you’re interested in an alternate way to preserve jalapenos, you may want to explore pickling instead. Pickled jalapenos, by contrast, are quite sour and not sweet at all.

Why Are My Candied Jalapenos Not As Spicy?

Candying jalapenos is a popular way to balance out the heat of these spicy peppers with a sweet and tangy flavor. However, if you find that your candied peppers are not as spicy as you expected, it’s perfectly normal as a result of the cooking process.

Removing the seeds and membranes from the jalapenos before candying them can significantly reduce their spiciness. If you want to retain most of the spice level of the jalapenos, simply leave them in.

How Long Do Candied Jalapenos Last?

Candied Jalapenos are a great way to preserve jalapenos and are a wonderful sweet and spicy treat.

The candying process extends the shelf life for a few months at least, so long as the cans are stored properly. Be sure to store the cans in a cool, dry place at room temperature. There’s no need to refrigerate sealed cans.

5 from 1 vote

Candied Jalapenos (Cowboy Candy)

From topping salads to adding brightness to tacos, these sweet & spicy candied jalapenos (cowboy candy) are a good way to add some zing to your meals.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 34 minutes mins

Servings: 6 cups

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Ingredients 

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• ▢ 1 pound jalapeno peppers, washed, seeded and sliced into rounds
• ▢ 2/3 cup apple cider vinegar
• ▢ 2 cups white granulated sugar
• ▢ ¼ tsp turmeric
• ▢ ¼ tsp celery seed
• ▢ 1 tsp garlic powder
• ▢ 1/3 tsp cayenne pepper

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Instructions 

• Add the apple cider vinegar, sugar, turmeric, garlic powder, cayenne pepper and celery seed to a pot and stir to combine.
• Bring to a boil over medium heat.
• Reduce the heat and simmer for 5 minutes.
• Raise the heat to the boiling again.
• Add the jalapeno peppers and bring to a boil.
• Reduce the heat and simmer for 5 minutes.
• Using a slotted spoon, transfer the peppers into sterile canning jars.
• Bring the syrup to the boiling again.
• Boil for 6 minutes.
• Top the peppers with the boiling sirup.
• Wipe the rims and put the lids on.
• Store in the refrigerator for up to 3 months.

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