Description
Candied jalapenos, also known as cowboy candy, are a bold and addictive homemade condiment that blends spicy heat with sweet, tangy flavor. Perfect for topping burgers, stirring into salads, or enjoying over cream cheese, these preserved jalapeno slices are easy to make and long-lasting. Whether you’re canning for yourself or gifting to others, this spicy-sweet treat will become a pantry staple.
Ingredients
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2 1/2 pounds fresh jalapenos
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2 cups apple cider vinegar
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4 cups granulated sugar
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1 tsp turmeric
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1 tsp celery seed
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4 tsp granulated garlic
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1 tsp ground cayenne pepper
Instructions
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Wash and dry jalapenos. Wear gloves and slice into 1/8–1/4 inch rounds.
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In a large stockpot, combine vinegar, sugar, turmeric, celery seed, garlic, and cayenne. Bring to a boil, then simmer for 5 minutes.
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Add sliced jalapenos and simmer for 4 more minutes.
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Using a slotted spoon, pack jalapenos into sterilized half-pint jars, leaving 1/2 inch headspace.
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Boil syrup for 6 more minutes, then ladle into jars, maintaining headspace.
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Wipe jar rims, apply lids, and tighten to fingertip-tight.
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Process jars in boiling water bath: 10 minutes (half-pints), 15 minutes (pints).
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Turn off heat, rest jars in water for 5 minutes, then cool overnight.
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Check seals the next day. Store sealed jars in a cool, dark place; refrigerate any unsealed jars.
Notes
Use gloves to avoid burns from jalapeno oils.
For spicier results, leave seeds in. For milder flavor, remove seeds.
Jars taste best after aging at least 2 months.
Can skip canning by refrigerating and consuming within 2 months.
- Prep Time: 25 minutes
- Cook Time: 15 minutes (plus 10–15 minutes canning)
- Category: Condiments, Preserving
- Method: Canning
- Cuisine: American