Sweet, spicy, and totally addictive, Cowboy Candy (candied jalapeños) is the perfect way to preserve summer heat in a jar. These tender jalapeño slices are simmered in a tangy-sweet syrup that’s perfect for topping burgers, sandwiches, or cream cheese crackers.
Ingredients
-
1 lb fresh jalapeños (about 20–25 medium)
-
2 cups granulated sugar
-
2/3 cup apple cider vinegar
-
1 tsp garlic powder
-
1/2 tsp turmeric
-
1/4 tsp ground ginger
-
1/4 tsp celery seed
-
Optional: 1/4 tsp red pepper flakes (for extra heat)
Instructions
-
Prep the jalapeños:
Wash and dry the peppers. Slice into 1/8- to 1/4-inch rings (wear gloves to avoid skin irritation). Remove some seeds if you want less heat. -
Make the syrup:
In a saucepan, combine sugar, vinegar, garlic powder, turmeric, ginger, celery seed, and red pepper flakes (if using). Bring to a boil over medium heat, stirring to dissolve sugar. Simmer for 5 minutes. -
Cook the peppers:
Add the jalapeño slices to the pot. Simmer for 4–5 minutes, until slightly softened but still vibrant. -
Jar them:
Using a slotted spoon, transfer jalapeños into clean jars. Then, ladle hot syrup over the top, leaving 1/4″ headspace. Wipe rims and seal with lids. -
Store:
Let cool to room temperature, then refrigerate for up to 3 months. For best flavor, let them sit at least 1 week before digging in.
Optional (for canning):
If you want shelf-stable jars, process the filled jars in a boiling water bath for 10 minutes (adjust for altitude).