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Candied Jalapenos (Cowboy Candy)

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Candied Jalapeños are little green game changers. This recipe changes fresh jalapeno peppers into sweet, hot and perfect for just about anything. 


Candied Jalapeños are pickled, candied, however else you wanna call it. 

And oh my gracious, they’re damn delicious.

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So good in fact, I made myself sick eating them and one of my coworkers lost half of her mouth from eating so many at one time.  Alright, maybe I’m being a little dramatic, but her mouth does burn.

I think she was the only one affected like that; the rest of them said they thought the pepper heat was just right.

That’s exactly how I feel about them.

Now, keep in mind you control the heat here.

Candied Jalapenos


Candied Jalapeños and Controlling the Heat

Inside the pepper, there are ribs and seeds. If we keep them intact, we’ll get the full impact of the heat. So, needless to say, the more you remove, the less heat you’ll retain. 

See below?

I intentionally left the seeds and ribs because I wanted to make a “hot” batch.

Keep in mind, when you do this it’s HOT as all hell, and you can’t undo it.

It will take a few minutes more to deseed them, but not enough to make a big difference.


I was a bit intimidated at first because I had never canned (or jarred) anything before because it seemed so….complicated.

But I wanted to make them so badly, so my want overpowered my reluctance. And by the way, it is SO not complicated!

I’ve made three batches now and it’s a cinch.

If you are a jalapeno fan, you will absolutely LOVE, INHALE, and forever CHERISH these pretty little gems. 

I initially found the recipe on Tasty Kitchen from Foodie With Family and I have been addicted since.

Cowboy Candy

Sweet and hot is such a fabulous combination. See the jars below? The one on the far right has only what I call “jalapeno honey”. After making these, I usually have about a jar or so left of sweet sticky liquid the jalapeños boiled in.

I jar it and it looks and acts like honey, with a kick. 


Oh, and this is one example of what I’ve been throwing these on…


This is my Salisbury Steak with Balsamic Gravy topped with the pretty little things.

Now can you start to think of ideas? 


Here’s your printable –

Yield: 5 pt

Candied Jalapenos (Cowboy Candy)

Candied Jalapenos (Cowboy Candy)

Jalapeños sliced and candied with white sugar and apple cider vinegar. Addictive - Be safe.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


  • 3 lbs. fresh jalapenos, deseeded and deribbed
  • 2 cups apple cider vinegar
  • 6 cups white granulated sugar
  • 1/2 tsp tumeric
  • 1/2 tsp celery seed
  • 3 tsp granulated garlic
  • 1 tsp cayenne pepper


  1. Wearing gloves, cut the stems from the jalapeños and discard.Slice into uniform discs and set aside.
  2. In a large pot, bring the vinegar, sugar, turmeric, celery seed, garlic and cayenne to a boil.
  3. Reduce heat and simmer for 5 minutes, then add the pepper slices and simmer for another 4 minutes.
  4. Transfer the peppers to sterile canning jars to within 1/4 inch of the rim.
  5. Bring the heat back up to a boil and boil hard for 6 minutes
  6. Pour the syrup into the jars and insert a cooking stick to release any trapped air. Pour more syrup if you need to, ensuring that it's full to 1/4" of the rim. (Yes, I know the picture below does not depict that, but hey - a girl's gotta snap a picture when she can).
  7. Wipe the rims and place clean two-piece lids on the jars.


* Remember to remove the ribs and seeds of you don't like heat!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 259Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 65gFiber: 2gSugar: 63gProtein: 1g

The provided nutrition calculated may not always be accurate.

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  • Sarah
    March 3, 2012 at 9:24 PM

    Holy cow these look so delicious!! Saw them on pinterest and now I simply must try to make them!

  • Rick Rigler
    February 4, 2012 at 4:48 PM

    For the cowboy candy recipe how many jars do I need? And do you can them or just use it right away?

    Thanks – Rick

  • Grubarazzi (@Grubarazzi)
    November 14, 2011 at 11:28 AM

    I don’t know what to way. I’m in love with this! I must make them immediately!

  • Catlin
    November 12, 2011 at 11:32 PM

    Confession: I’m just slowly getting myself used to spicy ingredients but these pictures are STUNNING and have me itchin’ to try the recipe. Kudos!
    Aly ~ Cooking In Stilettos recently posted..Weekly Question: Meal Planning


  • Tamara
    November 10, 2011 at 11:04 PM

    I made these today and boy are they hot! I’m kindof a wuss when it comes to spicy stuff, but I’ve got a few friends who will love to get them as a gift. I think next time I’ll de-seed them before throwing them into the syrup. Thanks for a twist on a tasty food!

  • Aly ~ Cooking In Stilettos
    November 9, 2011 at 4:55 PM

    Confession: I’m just slowly getting myself used to spicy ingredients but these pictures are STUNNING and have me itchin’ to try the recipe. Kudos!

  • Baker Street
    November 8, 2011 at 9:19 PM

    Wow! I outta try this! Love how you paired it with the caramelized onions on steak!

  • Dixie Chik
    November 8, 2011 at 9:23 PM

    It was outstanding! Thanks 🙂

  • [email protected] Jenn's Blog
    November 8, 2011 at 6:52 PM

    Man o’ man. I can only imagine how AMAZING these are. I am t-totally hooked on jalapenos!

  • Dixie Chik
    November 8, 2011 at 9:22 PM

    I’m hooked too! Try these, you’ll love them.

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