Description
Learn how to make delicious candied jalapeños, also known as cowboy candy, with this easy recipe. These sweet and spicy peppers are perfect for adding a kick to burgers, sandwiches, or even serving with cream cheese and crackers.
Ingredients
Scale
Jalapeños:
- 1 lb fresh jalapeños (sliced into ⅛ to ¼ inch rounds)
Syrup:
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp celery seed
- ¼ tsp ground cayenne pepper (optional)
- pinch of salt
Instructions
- Prepare the Syrup: In a medium saucepan, combine sugar, apple cider vinegar, turmeric, garlic powder, celery seed, cayenne (if using), and salt. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Cook the Jalapeños: Add the sliced jalapeños to the pot and reduce heat to a low simmer. Cook for 4–5 minutes, stirring occasionally, until the jalapeños are slightly softened but still vibrant.
- Jar the Candied Jalapeños: Using a slotted spoon, transfer the jalapeños into sterilized jars. Increase the heat and boil the syrup for 5 more minutes to thicken slightly. Carefully pour the hot syrup over the jalapeños in the jars, leaving about ¼ inch headspace.
- Seal and Store: Seal with lids and let cool to room temperature. Store in the refrigerator for up to 3 months, or process in a boiling water bath for 10 minutes for shelf-stable storage.
Notes
- The candied jalapeños will taste best after resting for at least 24–48 hours.
- Serve them on burgers, sandwiches, tacos, or with cream cheese and crackers for a sweet and spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop, Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 40
- Sugar: 10 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
