Name: Candied Jalapeños (Cowboy Candy)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 20 large jalapeños; 2 cups apple cider vinegar; 2 cups granulated sugar; 2 cups packed brown sugar; 1 teaspoon turmeric; 1 teaspoon garlic powder; 1/4 teaspoon celery seed; 1/2 teaspoon cayenne pepper

Sweet, spicy, and tangy candied jalapeños that bring a bold kick to any dish. I love using these as a condiment, appetizer, or even gifting them to friends who appreciate a good balance of heat and sweetness.

Ingredients

20 large jalapeños

2 cups apple cider vinegar

2 cups granulated sugar

2 cups packed brown sugar

1 teaspoon turmeric

1 teaspoon garlic powder

1/4 teaspoon celery seed

1/2 teaspoon cayenne pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Wearing gloves, I slice the jalapeños, discarding the stems. Then, I slice them into 1/4-inch thick rounds and place them in a bowl.

In a large pot over high heat, I combine the apple cider vinegar, granulated sugar, brown sugar, turmeric, garlic powder, celery seed, and cayenne pepper. I bring the mixture to a boil, then lower the heat to a gentle simmer for about 5 minutes.

I add the sliced jalapeños to the pot, increase the heat back to high, and simmer for exactly 4 minutes.

Using a slotted spoon, I transfer the peppers into clean, sterile canning jars, filling them to within 1/4 inch of the jar’s rim.

I return the pot to high heat and boil the syrup for about 6-7 minutes. After removing it from the heat, I let it cool for 3 minutes.

Carefully, I pour the syrup into the jars, making sure all jalapeños are fully submerged. I use a chopstick to gently release any trapped air pockets.

I wipe the jar rims with a clean, damp paper towel, seal with lids, and place the jars in the fridge.

I allow the candied jalapeños to chill for at least 2 weeks—though I prefer waiting a full month for the flavors to fully develop.

Servings and timing

This recipe makes about 12 servings. Preparation takes around 15 minutes, cooking takes another 15 minutes, and the total time comes to roughly 30 minutes. Keep in mind, though, that the chilling time of at least 2 weeks (preferably 1 month) is essential for the best flavor.

Variations

I sometimes like to experiment with different peppers—like serranos or even milder ones if I want less heat. You can also add a cinnamon stick or star anise to the syrup for a subtle warm spice note. If you prefer less sweetness, I reduce the brown sugar slightly. Another fun twist is to add a splash of fresh lime juice at the end for a brighter tang.

Storage/Reheating

I store my candied jalapeños in the refrigerator, tightly sealed, and they last up to 2 months. There’s no need to reheat them; I enjoy them chilled straight from the jar. If using as a topping on warm dishes, they warm up quickly from residual heat, releasing their flavor without losing crunch.

FAQs

How spicy are candied jalapeños?

The heat level is medium but balanced by the sweetness. If you want less heat, I recommend removing the seeds or using milder peppers.

Can I use fresh jalapeños instead of large ones?

Yes, fresh jalapeños work perfectly, but slicing size and quantity may affect the final texture and spice level.

Do I need to wear gloves when slicing jalapeños?

I always wear gloves to avoid skin irritation and accidental eye contact with the capsaicin oils.

How long do candied jalapeños last?

Stored properly in the fridge, they keep well for up to 2 months.

Can I process these jars for longer shelf life?

This recipe is designed for refrigeration and short-term storage. For longer shelf life, proper canning techniques would be necessary, but I haven’t tested this method.

Conclusion

Making candied jalapeños is one of my favorite ways to preserve and enjoy jalapeños with a sweet, spicy, and tangy twist. They add incredible flavor to so many dishes, and I always find myself coming back for more. With minimal prep and just a little patience for chilling, this recipe is a fantastic addition to any kitchen.

Recipe: