Candied Jalapeño Peppers, also known as “cowboy candy,” have the perfect balance of sweet and spicy flavor. Serve them over cream cheese with crackers, on sandwiches, or use them as a topping for burgers, nachos and barbecued meats.
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Candied Jalapeño Peppers are the perfect example of how sweet and spicy work so well together.
These peppers add the perfect touch to a variety of dishes. From appetizers to sandwiches to all of your favorite barbecued meats, these little guys add a big punch of flavor!
While this recipe could be canned (if you are familiar with canning), it is refrigerator stable as written, much like our recipe for Pickled Jalapeño Peppers.
Why This Recipe Works
This recipe perfectly balances sweet and spicy flavors, creating a bold condiment.
It is simple to prepare and can be easily stored for lasting flavor.
These peppers are the ultimate topping for sandwiches, grilled meats, and snacks.
Step-By-Step Instructions
Ingredients
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 12 ounces jalapeño peppers (stems removed, sliced into 1/4-inch rounds)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Cut the stems off of the jalapeño peppers, then slice them into 1/4-inch thick rounds. Discard the stems.
Create!
Bring the sugar, apple cider vinegar, celery seed, garlic powder and ground turmeric to a boil. Reduce the heat to a simmer for 4-5 minutes.
Stir in the jalapeño peppers and increase the heat to bring to a boil. Cook for 4-5 minutes or until the peppers are darker in color and softened.
Remove the peppers with a slotted spoon to a clean pint size mason jar leaving at last 1/4-inch space at the top.
Return the syrup to a boil to further reduce and thicken, about 5-6 minutes.
Pour the syrup over the peppers. Use a bamboo skewer or plastic knife to gently press the peppers to remove any trapped air.
Place the lid on the jar and refrigerate the peppers for at least 2 weeks. For the best flavor, allow the peppers to sit for 3-4 weeks.
Present!
Store peppers in the refrigerator for up to 2 months.
Tips and Techniques
- Wear gloves when preparing to avoid coming into direct contact with the peppers oils.
- Try to cut the peppers at the same thickness so that they cook and candy as evenly as possible.
- The seeds of the peppers can be removed for a milder version.
- Store the peppers tightly covered for up to 2 months in the refrigerator.
More Jalapeño Pepper Recipes
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Candied Jalapeno Peppers (Cowboy Candy)
Ingredients
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 12 ounces jalapeño peppers (stems removed, sliced into 1/4-inch rounds)
Instructions
- Bring the sugar, apple cider vinegar, celery seed, garlic powder and ground turmeric to a boil. Reduce the heat to a simmer for 4-5 minutes.1 cup granulated sugar, 1/2 cup apple cider vinegar, 1/4 teaspoon celery seed, 1/4 teaspoon garlic powder, 1/4 teaspoon ground turmeric
- Stir in the jalapeño peppers and increase the heat to bring to a boil. Cook for 4-5 minutes or until the peppers are darker in color and softened.12 ounces jalapeño peppers
- Remove the peppers with a slotted spoon to a clean pint size mason jar leaving at last 1/4-inch space at the top.
- Return the syrup to a boil to further reduce and thicken, about 5-6 minutes.
- Pour the syrup over the peppers. Use a bamboo skewer or plastic knife to gently press the peppers to remove any trapped air.
- Place the lid on the jar and refrigerate the peppers for at least 2 weeks. For the best flavor, allow the peppers to sit for 3-4 weeks.
Notes
- Wear gloves when preparing to avoid coming into direct contact with the peppers oils.
- Try to cut the peppers at the same thickness so that they cook and candy as evenly as possible.
- The seeds of the peppers can be removed for a milder version.
- Store the peppers tightly covered for up to 2 months in the refrigerator.
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