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Candied jalapeños, also known as cowboy candy, is an easy topping that adds sweet and spicy flavor to your favorite burgers, tacos, and more.
If you love the combination of sweet and spicy flavors, put cowboy candy at the top of your must-make list this summer.
Jalapeños are always one of my favorite summer ingredients, and when I want to take pickled jalapeños a step further, I turn to this cowboy candy recipe.
It uses just a few ingredients, but adds so much flavor to your dishes! We try to never be without a jar stashed away in the fridge.
These candied jalapeños might just be your new favorite condiment!
Ingredients for cowboy candy
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
Jalapeños – The size of jalapeños can vary a lot, especially if you are buying them at a farm stand. I always recommend getting more than you need, just in case a few are smaller.
Sugar – You’ll want granulated sugar here. It might seem like a lot, but it counters the spicy flavor of the peppers and is essential to making the syrup.
Cider vinegar – Do not use apple cider the drink. Make sure it is vinegar! You can also use distilled white vinegar if you prefer.
Spices – I add cayenne pepper for more heat, turmeric, ginger, celery seed, and salt to the syrup. This adds a great depth of flavor to the jalapeños.
seasonal spotlight: jalapeños
Jalapeños are in season in late summer, as they need plenty of sunshine and water to thrive. Look for peppers that have smooth, shiny skins. They should be firm and crisp. Don’t worry if your jalapeños have scarring; it just means the pepper grew faster on the inside than the outside.
How to make this recipe
Set aside the containers you’ll be storing the cowboy candy in. I usually use 8-ounce mason jars, but any reusable container like a lidded Pyrex or deli container will work. However, if you want to process in a canner, you will need to use glass jars.
Remove the stems from the jalapeños and slice into rings. If you want the cowboy candy to be less spicy, remove the seeds. I leave most of them in.
Wear kitchen gloves when cutting the jalapeños to avoid getting the juice on your fingers (and subsequently touching your face). You do not want pepper juice in your eye!
Combine sugar, vinegar, and spices in a pot and set over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Once boiling, reduce heat to medium or medium-low and cook at a simmer for 5 minutes.
Stir in the jalapeños and continue to cook for 5 minutes. The jalapeños will lose a bit of their shape and start to look wrinkly.
Remove from heat and scoop jalapeños into jars. If you are canning, pack the jars semi-firmly to help prevent floating.
Pour the syrup over the jalapeños to cover. Use a chopstick or dowel to remove any air bubbles.
Place on lids and let cool to room temperature, then store in the refrigerator.
Optional: After scooping the jalapeños into jars, return the syrup to the stove and bring to a boil. Boil for 5 minutes to reduce, then pour over jalapeños.
Any leftover syrup can be saved and used as a glaze for meats.
For canning
If you want to store cowboy candy in the pantry, you need to process the jars in a water bath canner. Fill a large pot or canner with water and set to boil while you make the recipe.
Fill the jars, leaving ¼-inch headspace. Use a damp towel to wipe rims, then apply lids and rings. Use a jar lifter to carefully transfer jars to boiling water.
Place lid on pot and boil jars for 10 minutes for 4- or 8-ounce jars, or 15 minutes for 16-ounce jars.
Turn off heat and let rest 5 minutes, then remove from water and set on the counter. Let rest 24 hours before checking for seals, labeling, and storing. Any unsealed jars must be stored in the refrigerator.
Serving suggestions
We always have a jar of these candied jalapeños on hand for chili. I love the flavor when you combine them with pickled red onions!
Tacos are a must of course, from slow cooker chicken tacos to cauliflower tacos.
They’re great for burgers as well! I love them on a BBQ burger and turkey burgers. Or throw them on top of air fryer hot dogs!
Add to your favorite crowd-pleasing apps like totchos or fried mac and cheese, or serve like jalapeño jelly over cream cheese with crackers.
Grab some jalapeños and make this flavorful topping today!
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Cowboy Candy
Ingredients
- 24 ounces jalapeños
- 3 cups granulated sugar
- 1 cup cider vinegar
- ½ teaspoon ground cayenne pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon celery seeds
- ¼ teaspoon fine sea salt
Instructions
- Trim stems from jalapeños and slice into rings. To reduce the heat, remove seeds, otherwise leave them in.
- In a large pot, combine sugar, vinegar, cayenne, ginger, turmeric, celery seeds, and salt. Set over medium-high heat and bring to a boil. Reduce to medium or medium-low and simmer for 5 minutes, stirring often to dissolve the sugar.
- Stir in the jalapeños. Continue cooking for 5 minutes, stirring. The jalapeños will start to shrivel and look wrinkly.
- Remove from heat and scoop jalapeños into jars. Add syrup to cover.
- OPTIONAL: If desired, return syrup to the stove and boil to reduce for 5 minutes before pouring over jalapeños.
- Place lids and let cool to room temperature before storing in the refrigerator.
For canning
- To water bath can, fill jars with ¼-inch headspace. Use a chopstick or dowel to remove any air bubbles. Process in a hot water bath for 10 minutes using 4 or 8 ounce jars, or 15 minutes for pint jars. After 24 hours, check for seals, label, and store.
Notes
- Makes about 2 pints.
- Jalapeños vary in size; you will need at least 16 medium peppers.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
