Cowboy Candy (Candied Jalapeños)

Same day I did plain jalapeño brine, I also tried these for the first time — sweet, spicy, and a completely different way to use up a pepper glut.

Why I Make It

Not every jar needs to taste the same. Trying something new with what the garden gave me kept canning from feeling like a chore.

Read the story behind that summer →

Print Recipe

Cowboy Candy (Candied Jalapeños)

Prep Time20 minutes mins

Cook Time25 minutes mins

Process15 minutes mins

Total Time1 hour hr

Course: Condiment, Preserves

Cuisine: American

Servings: 6 half pints

Ingredients

• 3 lbs fresh firm jalapeño peppers, washed
• 2 cups apple cider vinegar
• 4 1/2 – 5 cups sugar white or light brown (or a mix)
• 1 tsp turmeric
• 1 tsp celery seed
• 4 tsp granulated garlic
• 1 tsp ground cayenne pepper optional, for more heat
• 1 tsp salt optional

Instructions

• Slice the jalapeños into 1/4-inch rounds. Wear gloves while handling and slicing — the oils will stick to bare skin.
• Get your canning setup going: keep jars warm in simmering water until ready to fill, wash lids and bands in warm soapy water, and bring your water bath canner up to a boil.
• In a large saucepan, combine the vinegar, sugar, turmeric, celery seed, garlic, cayenne, and salt. Bring to a full rolling boil over medium-high heat, stirring so the sugar dissolves fully.
• Add the sliced jalapeños to the boiling brine, drop the heat to medium, and cook 15-20 minutes, until the slices turn a dark, glossy green and have soaked up some of the brine.
• Using a slotted spoon, pack the hot jalapeño slices into hot, sterile jars, leaving about 1 inch of headspace. Ladle the hot brine over top, keeping that same 1-inch headspace.
• Run a butter knife around the inside of each jar to release trapped air bubbles. Wipe the rims clean, then add lids and bands, twisting just until finger-tight.
• Lower the jars into the boiling canner, keeping the water at least 1 inch above the lids. Process 15 minutes, adjusting for altitude. Turn off heat and let jars sit 5 minutes before removing to a cooling rack. Let sit undisturbed 24 hours, then check seals before storing in a cool, dark place for up to a year.

Deb’s Tips

• Wear gloves when slicing — the oils stick to your hands
• Cook until the slices turn a dark, glossy green