Cowboy Candy (Candied Jalapeños: Quick or Canned)

What Makes This Recipe Work

Simmering the jalapeños briefly in a sugar-and-vinegar syrup softens their bite while keeping the rings intact, and reducing the syrup to a thick glaze coats every slice. The turmeric, garlic, and celery seed give it the classic candied-pepper flavor, and the sugar-to-vinegar ratio keeps it safe for water-bath canning when processed correctly.

Ingredients for Cowboy Candy (Candied Jalapeños

• 3 lb (1.35 kg) fresh jalapeños, stemmed and sliced 1/4 inch thick
• 2 cups (400 g) granulated sugar
• 2 cups (480 ml) apple cider vinegar, 5% acidity
• 2 tbsp water
• 1 tsp ground turmeric
• 1 tsp garlic powder
• 1 tsp celery seed
• 1 tsp pickling salt
• 1/2 tsp ground cayenne, optional, for extra heat

How to Make Cowboy Candy (Candied Jalapeños

1. Wearing gloves, stem the jalapeños and slice them into 1/4-inch rings, discarding the stems. Keep the seeds if you want more heat, or scrape them out for a milder candy.
2. In a large pot, combine the sugar, cider vinegar, water, turmeric, garlic powder, celery seed, salt, and cayenne and bring to a boil, stirring to dissolve the sugar.
3. Add the sliced jalapeños and simmer 4 to 5 minutes, until the rings deepen in color and just begin to soften. Do not cook them until limp.
4. Scoop the peppers into clean half-pint jars with a slotted spoon, packing them loosely and leaving 1/2 inch of headspace.
5. Boil the remaining syrup hard 8 to 12 minutes, until it thickens and reaches about 220 to 225 degrees F on a thermometer.
6. Ladle the hot syrup over the peppers to cover, leaving 1/2 inch of headspace, and remove air bubbles with a bubble tool or thin spatula.
7. For the canned version, wipe the rims, cap with new lids, and process the half-pint jars in a boiling-water bath for 10 minutes at 0 to 1,000 feet, adding 5 minutes per 1,000 feet above that.
8. For the refrigerator version, cool the jars to room temperature, cap, and refrigerate. Let the peppers mellow at least 24 hours before serving.

Tips for the Best Cowboy Candy (Candied Jalapeños

• Wear disposable gloves when handling jalapeños, and do not touch your face afterward.
• For a milder candy, remove the seeds and white membranes before slicing.
• Use the syrup as a glaze for chicken, pork, or cream cheese rather than pouring it all off.

Variations and Substitutions

• For a fruitier version, add 1 cup of diced pineapple to the pot and simmer it with the peppers.
• Pair the jars with the sweet-heat of the Hot Pepper Jelly recipe, or use the brine ideas from the Fire Cider recipe for a spicy pantry lineup.
• Serve the peppers over cream cheese with crackers, or alongside the Pickled Red Onions recipe on a snack board.

How to Store and Reheat

• Refrigerated cowboy candy keeps about 4 to 6 weeks in a sealed jar, fully covered in syrup.
• Water-bath canned half-pints keep their seal up to 1 year in a cool, dark place; refrigerate after opening and use within 4 weeks.

Cowboy Candy (Candied Jalapeños FAQ