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Cowboy Candy (Candied Jalapeños)

Cowboy candy transforms ordinary jalapeños into sticky, sweet, fiery slices that belong on everything from cream cheese crackers to grilled burgers. This candied jalapeño recipe takes about an hour of hands-on time and rewards you with jars of addictive heat that keep for months.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 32 servings
Course: Sauces and Condiments
Cuisine: American Southern, Tex Mex
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

For the Peppers
  • 2 pounds fresh jalapeño peppers sliced into 1/4 inch rounds
For the Syrup
  • 2 cups apple cider vinegar
  • 3 cups granulated sugar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon celery seed
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon cayenne pepper

Equipment

  • Large heavy-bottomed pot (6 quart minimum)
  • Sharp chef's knife
  • Large cutting board
  • Nitrile or latex gloves
  • Slotted spoon
  • Canning funnel
  • 4 half-pint canning jars with new lids and bands
  • Jar lifter or sturdy tongs
  • Water bath canner or large stockpot with rack
  • Clean kitchen towels
  • Ladle

Method
 

  1. Put on nitrile gloves and slice the jalapeños into uniform 1/4 inch rounds, discarding the stem ends. Watch for any soft or discolored sections and cut those away.
  2. Place your canning jars in a large pot of water and bring to a boil, keeping them submerged for 10 minutes to sterilize. Keep the jars hot in the water until ready to fill.
  3. Add the apple cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne to your heavy-bottomed pot. Stir thoroughly to dissolve the sugar before applying heat.
  4. Set the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally.
  5. Once boiling, reduce heat to medium and let the syrup simmer for 5 minutes without the peppers. Stir occasionally to prevent any sugar from caramelizing on the pot bottom.
  6. Carefully add all the sliced jalapeños to the simmering syrup and stir gently to coat every piece.
  7. Simmer the peppers in the syrup for exactly 4 minutes, stirring gently every minute. The peppers should look slightly translucent at the edges but still hold their round shape firmly.
  8. Remove the pot from heat and let the mixture rest for 5 minutes.
  9. Using the slotted spoon, transfer the jalapeño slices into the warm sterilized jars, packing them firmly but not crushing them. Fill each jar to within 1/2 inch of the rim with pepper slices.
  10. Ladle the hot syrup over the packed peppers, filling to 1/4 inch from the jar rim. Use a clean chopstick or bubble remover to release any trapped air bubbles by running it along the inside edge of each jar.
  11. Wipe each jar rim with a clean damp cloth to remove any syrup residue, then place a new lid on top and screw on the band until fingertip tight.
  12. Lower the sealed jars into the boiling water bath canner, ensuring they are covered by at least 1 inch of water. Process for 10 minutes at a full rolling boil, then remove with jar lifter and place on a towel-lined counter.
  13. Let the jars cool completely and listen for the satisfying pop of each lid sealing within 30 minutes of removal. Allow cowboy candy to rest for at least 2 weeks before opening for optimal flavor development.

Notes

Let your cowboy candy rest for at least 2 weeks before opening the first jar; the flavors need time to meld and the heat to mellow, transforming from sharp and aggressive to smooth and complex. Properly sealed jars are shelf stable for up to a year. Once opened, refrigerate and use within 3 months. Save the extra syrup for glazing grilled meats or stirring into barbecue sauce.