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.
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: Use caution when working with jalapeños! I recommend to wear gloves during 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 into ¼” round slices.
- 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.
- Add the sliced jalapeños to the syrup mixture, bring to a boil, and then reduce to simmer for 5 minutes. Stir occasionally.
- 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.
- Return the syrup to a boil and then simmer to reduce for about 8 to 10 minutes.
- 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.
- 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 jars with a damp paper towel or clean cloth.
- Place fresh canning lids centered on the jars, and then add jar rings. Lightly tighten the 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 for 10 minutes for half pints or 15 minutes for 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, basement or root cellar). Refrigerate after opening and use within 3 months.