Whether you’re a seasoned cowboy candy fan or trying it for the first time, I’m willing to take a bet that you’ll love our cowboy candy recipe. Follow along to learn how to make candied jalapeños, also known as cowboy candy. They’re the perfect combination of spicy, sweet, savory, and tangy – and surprisingly versatile! Candied jalapeños can be used in more ways than you likely imagine, including with sandwiches, burgers, bagels, eggs and more. See a full list of ideas at the end of this post.
In addition to creating a tasty treat, making cowboy candy is a fantastic way to preserve fresh jalapeños from the garden. Our candied jalapeños recipe is great for canning and long-term storage, or simply stick them in the refrigerator to enjoy over several months. Our jalapeno plants are so prolific this summer, we‘ve been able to make several batches to share with family and friends! A jar of cowboy candy makes the perfect little DIY holiday gift.
Looking for other ways to preserve peppers? Try our sweet and spicy fermented hot sauce, homemade chili powder, or easy refrigerator pickled peppers! Get tips on growing your own peppers here.
Table of contents
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What is cowboy candy?
Cowboy candy is a fun name for candied jalapeños, also sometimes called sweet pickled jalapeños. Fresh jalapeños are cut into rings and preserved in a tangy syrup made of vinegar, sugar, and spices. Our cowboy candy recipe is made with apple cider vinegar and part brown sugar, giving it wonderful depth and more complex flavors than white vinegar and white sugar alone. Plus, we always love a recipe where we can use our homegrown turmeric powder and garlic powder! The result is a mildly spicy and sweet pepper creation, with flavors akin to pepper jelly.
Is cowboy candy spicy hot?
Yes, cowboy candy can be moderately spicy. Even though candied jalapeños are “pickled” in a sweet syrup, the heat from the peppers does shine through! However, I don’t find cowboy candy to be unpleasantly or uncomfortably hot at all. Especially when paired with other food (helloooo cream cheese!) candied jalapeños offer the perfect little kick of heat. Truth be told, I’m not usually a fan of spicy things… but I absolutely love this cowboy candy recipe.
Also, you can make cowboy candy less spicy by coring the peppers to remove the inner membrane and seeds. (The majority of the heat resides in the inner white membrane or ribs of jalapeños peppers, not the seeds). I usually core at least some of our peppers when we make candied jalapeños. Simply cut off the top stem, run a small knife around the upper inside portion of the pepper, and pop/tap the innards out.
Another way to tone down the heat is to add some mild or sweeter peppers to your cowboy candy, such as banana peppers or small bell peppers.
Can I use other peppers to make cowboy candy?
Jalapeños are honestly the best peppers for this cowboy candy recipe. They offer the absolute perfect combination of thick flesh and medium-warm heat. You can even use green AND red jalapeños to make extra colorful, flavorful cowboy candy! Or, add a few hotter varieties of peppers into the mix to make it extra spicy.
However, it is possible to make cowboy candy with other types of peppers, such as banana peppers, Hungarian wax peppers, Anaheim peppers, or serrano peppers that are equally thick-walled. To achieve a similar flavor as candied jalapeños, you may want to add ½ to 1 tsp of chili powder and/or a few spicy peppers when using milder varieties.
Ingredients for Candied Jalapeños
This cowboy candy recipe makes approximately 2 pint jars or 4 half pints.
- 2 pounds of fresh jalapeños (about 20-25 large jalapeño peppers, or 30+ smaller ones)
- 2 cups white sugar
- 1 cup light brown sugar
- 1.5 cups apple cider vinegar (5% acidity, especially if canning)
- 1 tsp garlic powder (or 2 tsp granulated garlic)
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- ½ tsp sea salt or pickling salt (not iodized table salt)
- ¼ tsp ground ginger powder
- Optional: up to 1 tsp red chili flakes (or up to 1/2 tsp of chili powder) if you like your cowboy candy extra spicy! I don’t usually add any, but you do you boo.
TIP: For the best results, use the freshest, firmest jalapeños possible.
Here’s a quick video tutorial on making candied jalapeños
Instructions
IMPORTANT: Use caution when working with jalapeños! I recommend to wear gloves during prep, and be very careful not to touch your face or eyes.
If you intend to can your cowboy candy, get all your canning supplies ready in advance, including heating up your hot bath canning pot. There is no need to sterilize the canning jars first since they’ll be processed for over 10 minutes, but it’s still best to heat the jars before adding hot contents.
- Start by washing the fresh jalapeños, and trim off the stem end.
- Optional: To make cowboy candy less spicy, you can core or partially core the peppers to remove some of the inner membrane and seeds
- Cut the jalapeños into ¼” round slices. I find this easiest to do with a small serrated knife, though you could also use a mandolin slicer if available.
- On the stovetop, combine the apple cider vinegar, sugars, and seasonings in a large non-reactive pot. Simmer the syrup ingredients on medium high heat until all of the ingredients combine, about 5 minutes. Keep a watchful eye and stir regularly, as the syrup tends to bubble up and rise.
- Add the sliced jalapeños to the syrup mixture, bring to a boil, and then reduce to simmer for 5 minutes. Stir occasionally.
Instructions continued
- Using a slotted spoon or tongs, transfer the cooked jalapeno rings into clean jars, leaving the syrup behind in the pot. Fill the jars almost full (leaving at least ½” of head space) and lightly packed. A canning funnel helps make the job much easier!
- Return the syrup to a boil and then simmer to reduce for about 8 to 10 minutes. This helps to thicken, sweeten and condense the syrup.
- Ladle the hot cowboy candy syrup into the jars over the jalapeno rings, leaving ½ inch to ¼ inch of head room in the jar. You may have some leftover syrup – see ideas of how to use it at the end of this post!
- See instructions below for canning, or to continue without canning.
- For the most flavorful results, wait to consume your homemade cowboy candy for at least one week if using the refrigerator method, or at least 3 to 4 weeks after canning. The resting time allows the jalapeños to soak up that delicious syrup and spices! If the seasonings settle to the bottom of the jar, shake the jar lightly before use.
Instructions for Canning Cowboy Candy
To can cowboy candy, process as follows:
- After filling the jars with candied jalapeños and syrup (leaving ½ inch to ¼” of head space), remove air bubbles from the packed jars with a canning bubble tool, chopstick, or clean butter knife.
- Wipe the rim of the jars with a damp paper towel or clean cloth. A clean rim is essential for a good seal!
- Place fresh canning lids centered on the jars, and then add jar rings. Lightly tighten the jar rings to fingertip-tight.
- Using a jar lifter or canning tongs, carefully transfer the jars of candied jalapeños into a ready and boiling hot bath canner.The jars should be covered by at least 1 to 2 inches of water, and be resting on a canning rack (not directly on the bottom of the pot)
- Return to a boil, and then process cowboy candy for 10 minutes for half pints or 15 minutes for pints. See chart below to adjust for elevation.
- Remove the jars from the canning pot onto a cooling rack, and allow to sit undisturbed for 12 to 24 hours before checking the seals. Do not press down on the lids or tighten the rings after removing from the water bath.
- Store canned cowboy candy at room temperature in a cool dark place (e.g. pantry, cupboard, basem*nt or root cellar). Refrigerate after opening and use within 3 months. See notes below for more shelf life information.
| Recommended process time forCandied Pickled Jalapeñosin a boiling water canner. | Process Time at Altitudes of | ||
| Hot-Pack | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Pints | 15 minutes | 20 mins | 25 mins |
| Half-pints | 10 minutes | 15 mins | 20 mins |
How to make cowboy candy without canning
To make candied jalapeños without canning, simply follow the recipe above but refrigerate the jars instead of canning them. After adding hot syrup to the jars of peppers, allow everything to cool slightly. Then add lids and move the jars to the refrigerator for storage. For optimum flavor, let the cowboy candy sit for at least a week to soak up the syrup and seasonings before trying it! (Though I can never resist…) Maintain refrigerated at all times.
How long does cowboy candy last?
When canned and stored properly (in a cool dark location), cowboy candy will stay good for a year or longer when sealed and stored at room temperature. Technically, it should be good for a couple years, though the quality will start to decline with time. Consume within one year for the best results. Once the jar is open, store canned cowboy candy in the refrigerator and use within 2 to 3 months.
If you choose not to can your cowboy candy, store unprocessed jars of candied jalapeños in the refrigerator at all times. Thanks to the acidity of the vinegar and sugar, cowboy candy should stay good for 2 to 3 months in the fridge without canning (maybe longer). You can also freeze candied jalapeños for up to 6 months as long as you store them in freezer-safe containers!
Discard if mold or off odors develop.
Best Ways to Eat Cowboy Candy (Candied Jalapeños)
One of the best flavor combinations is cowboy candy with cream cheese. Together, they offer a drool-worthy balance of spicy, sweet, creamy and cool. (Think jalapeño poppers.) However, there are SO many delicious ways to enjoy your homemade cowboy candy. Here are some of the best ways to use candied jalapeños:
- With cream cheese on crackers
- On a slice of sourdough toast or bagel with cream cheese
- On salads, sandwiches, burgers, or veggies burgers – including tucked inside a grilled cheese sandwich with a side of homemade roasted tomato soup. YUM!
- As a condiment with Mexican dishes such as tacos, nachos, tostados, burritos or enchiladas
- As a pizza topping, or on top of sourdough focaccia (especially paired with cheese!)
- Chopped up and mixed into egg salad, tuna salad, potato salad, or pasta salad
- On top of a twice-baked potato, 7 layer drip, or bowl of chili
- With scrambled eggs, frittata, quiche, or deviled eggs
- Added to cornbread batter, including our popular sourdough cornbread recipe
- Spooned over brie or other soft cheeses, much like you’d enjoy pepper jelly
What to do with the leftover syrup from candied jalapeños?
If you have leftover cowboy candy syrup, don’t let it go to waste! Store extra syrup in the fridge in a sealed container for up to two months (including the time peppers were in the jar too). Like candied jalapeños, the syrup is versatile and pairs quite well with a wide variety of tasty treats:
- Add a drizzle to spice up bloody mary’s, margaritas, other co*cktails and mocktails, or other beverages. Aaron likes to add a splash in his lime sparkling water!
- Mix leftover cowboy candy syrup with olive oil and optional herbs to make sweet and spicy homemade salad dressing.
- With egg rolls or spring rolls, in place of sweet and sour sauce or plum sauce.
- Add a splash to egg salad, coleslaw, deviled eggs, potato salad, pasta salad, or dishes that would welcome a zesty tang.
- Use as brine to quick pickle other vegetables, such as sliced carrots or fresh green beans.
- Mix a little leftover syrup into mayonnaise for sandwiches, or into ketchup to enjoy with burgers, french fries, or other potatoes. Heck, you can even mix it into barbeque sauce!
- In marinades for meat, fish, or vegetables.
And that’s how to make cowboy candy.
I really hope you love this candied jalapeños recipe just as much as we do. I’ve been eating them daily and am about to make another batch this week! Please leave a review or rating below, and spread the spicy sweet love by sharing this post. Also feel free to ask any questions you may have in the comments. Otherwise, have fun making sweet pickled jalapeños! Thank you for tuning in today.
You may also enjoy:
- Easy Low Sugar Peach Jam Without Pectin (Canning or Freeze)
- Quick Pickled Dilly Green Beans (Refrigerator or Canning)
- Fermented Pickles Recipe: How to Make Crunchy Brined Cucumber Pickles
- How to Make Homemade Chili Powder in 4 Simple Steps (Dried Chili Peppers)
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Best Cowboy Candy Recipe (Candied Jalapeños) Canning or Refrigerator
Come learn how to make candied jalapeños aka cowboy candy. They're spicy, sweet, tangy and delicious! This easy cowboy candy recipe is perfect for canning or refrigerator storage.
Prep Time10 minutes mins
Cook Time20 minutes mins
Processing time (half pints)10 minutes mins
Course: Appetizer, Condiment, Party Food, Preserved Food, Preserves, Side Dish, Snack
Servings: 4 half pint jars
Ingredients
- 2 pounds fresh jalapeños (about 20-25 large jalapeño peppers)
- 2 cups white sugar
- 1 cup brown sugar
- 1.5 cups apple cider vinegar (5% acidity for canning)
- 1 tsp garlic powder (2 tsp granulated garlic)
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- 1/2 tsp sea salt or pickling salt (not iodized table salt)
- 1/4 tsp ground ginger powder
- Optional: up to 1 tsp red chili flakes (or up to 1/2 tsp of chili powder) if you like your cowboy candy extra spicy! I don’t usually add any however.
Instructions
IMPORTANT: Usecautionwhen working with jalapeños! I recommend towear glovesduring prep, and be very careful not to touch your face or eyes.
Wash the jalapeños, and trim off the stem end. Optional: To make cowboy candy less spicy, you can core or partially core the peppers to remove some of the inner membrane and seeds
Cut the jalapeños into¼” round slices.
On the stovetop, combine theapple cider vinegar, sugars, and seasoningsin a large non-reactive pot. Simmer the syrup ingredients on medium high heat until all of the ingredients combine, about5 minutes. Keep a watchful eye and stir regularly, as the syrup tends to bubble up.
Add the sliced jalapeños to the syrup mixture, bring to a boil, and then reduce to simmer for5 minutes. Stir occasionally.
Using a slotted spoon or tongs,transferthe cooked jalapeno rings into clean jars, leaving the syrup behind in the pot. Fill the jars almost full (leaving at least ½” of head space) and lightly packed.
Return the syrup to a boiland then simmer to reduce for about8 to 10 minutes.
Ladlethe hot cowboy candy syrup into the jars over the jalapeno rings, leaving½ inch to ¼ inchof head room in the jar.
See instructions below for canning, or simply refrigerate the jars once cooled and use within 3 months.
For the most flavorful results, wait to consume your homemade cowboy candy for at least one week if using the refrigerator method, or at least 3 to 4 weeks after canning.
Canning Instructions
After filling, remove air bubbles from the packed jars.
Wipe the rim of the jarswith a damp paper towel or clean cloth.
Place fresh canninglidscentered on the jars, and then add jar rings.Lightly tightenthe jar rings to fingertip-tight.
Carefully transfer the jars of candied jalapeños into a ready and boiling hot bath canner. The jars should be covered by at least 1 to 2 inches of water, and be resting on a canning rack (not directly on the bottom of the pot).
Return to a boil, and then process cowboy candy for10 minutesfor half pints or15 minutesfor pints. Add 5 more minutes if between 1000-6000 ft elevation, and 10 minutes if over 6000 ft.
Store canned cowboy candy at room temperature in a cool dark place (e.g. pantry, cupboard, basem*nt or root cellar). Refrigerate after opening and use within 3 months.
