Candied Jalapeños- Cowboy Candy

Two glass jars filled with sliced pickled jalapeños in brine, surrounded by fresh whole and sliced jalapeño peppers on a light-colored surface. A cloth napkin is visible in the background.

Candied Jalapeños- Cowboy Candy

Cowboy candy — sweet, spicy candied jalapeños cooked in a tangy apple cider vinegar syrup with mustard seeds and turmeric. Ready in 25 minutes, lasts 3 weeks in the fridge.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Condiment, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: candied jalapenos, sweet and spicy jalapenos

Servings: servings

Calories: 50kcal

Author: Lora

Equipment

1 Sharp Knife
1 large pot
2 half pint jars

Ingredients

½ pound jalapeno peppers about 10-12 average sized jalapenos
1 cup sugar
½ cup apple cider vinegar
1 teaspoon chili powder optional
½ teaspoon turmeric powder
½ teaspoon ground ginger

Instructions

Slice the jalapeños:

Start by slicing the jalapeño peppers into ¼-inch rounds. You can remove some of the seeds if you want them a little milder, or leave them in for extra heat.

Make the sweet vinegar syrup:

In a medium saucepan, stir together the sugar, vinegar, and seasonings. Bring the mixture to a quick boil, then reduce the heat to a low simmer. Let it cook until the sugar dissolves and the mixture turns into a glossy syrup.

Add the jalapeños:

Add the sliced jalapeños to the pan and stir well so every piece gets coated in the syrup.

Simmer until glossy:

Let the jalapeños simmer for about 4 minutes. They will darken slightly as they soften and absorb the sweet, tangy syrup.

Transfer to jars:

Spoon the candied jalapeños into clean jars, then pour the remaining syrup over the top to cover them.

Chill and store:

Cover the jars and store them in the refrigerator for up to 3 months. You can enjoy them right away, but they taste even better after chilling for at least 1 week, once the flavors have had time to develop.

Notes

Yield: This recipe makes about 1 pint total, or about 2 cups of candied jalapeños with syrup. It will fill 1 pint jar, 2 half-pint jars, or 4 small 4-ounce jars.
Storage: Keep the candied jalapeños covered in the refrigerator for up to 3 months. You can eat them right away, but they taste even better after chilling for at least 1 week, once the flavors have had time to develop. Keep the peppers covered in syrup, close the jar tightly after each use, and always use a clean spoon or fork. If you notice mold, cloudiness, fizzing, an off smell, or any unusual texture, discard them.
For pantry storage: This is a refrigerator recipe, not a shelf-stable canning recipe.
Wear gloves: Jalapeños can irritate your skin, especially when you are slicing a lot of them. The oils from the peppers can linger on your hands and cause burning, so I really recommend wearing gloves when handling hot peppers.
Slice the jalapeños evenly: Try to slice the jalapeños into even ¼-inch rounds so they cook at the same rate. A sharp knife works well, but if you are making a larger batch, a mandoline or food processor with a slicing attachment will save you time.
Make them with other peppers: This same method works with other chili peppers, too. Serrano peppers are great if you want more heat, while habaneros make them seriously spicy. The candying process does tame the heat more than you would expect. You can also use a mix of peppers for different colors and flavors. For larger peppers, like poblanos, chop them into smaller pieces instead of slicing them into rings.
For milder candied jalapeños: If you are worried about the heat, core the jalapeños before slicing them. Most of the heat is in the seeds and white membrane inside the peppers, so removing some of that will make them milder.
How to serve candied jalapeños: One of the easiest and best ways to serve them is spooned over cream cheese with crackers. They are also so good on burgers, hot dogs, nachos, pulled pork sandwiches, tacos, cornbread, and grilled meats. You can fold them into guacamole for a sweet-spicy kick, add them to sandwiches, or use them as a fun garnish for a margarita.
Save the leftover syrup: Do not toss the syrup. It is sweet, tangy, spicy, and so useful. Stir it into a margarita or spicy mule, drizzle it over cornbread or biscuits, whisk it into a vinaigrette, or brush it over grilled chicken during the last few minutes of cooking. You can also simmer a fresh batch of sliced jalapeños in the leftover syrup and store them in the refrigerator.

Nutrition