Saddle up for a flavor adventure with this sweet and fiery Cowboy Candy recipe! These candied jalapeños are so addictive, you might just become a legend in your own kitchen.
These candied jalapeños are so irresistibly delicious that you might just find yourself accidentally devouring the entire jar in no time.
This Cowboy Candy recipe is a tastebud fiesta! Sweetness meets heat in a perfect harmony that will have you coming back for more. Don’t let those garden-fresh jalapeños go to waste! Transform them into a delicious treat with this easy Cowboy Candy recipe. Savor the taste of summer sunshine with a fiery kick! This Cowboy Candy is a jar full of Wild West flavor.
I’ve spent all spring and summer tending to the garden, and now my jalapeño plants are bursting with fiery, green peppers (some red ones too)! You may wonder what to do with so many spicy peppers! That’s where this Cowboy Candy recipe comes in! It’s the perfect way to make the most of your harvest and savor those spicy peppers throughout the year… If they last that long!
The best part is, making Cowboy Candy is super easy and oh-so-rewarding. All you need are some fresh jalapeño peppers, a few pantry staples like apple cider vinegar, white sugar, and spices, and your trusty canning jars. You’ll feel like a cowgirl, preserving your very own bounty;)
Serve with Cream Cheese!
Having candied jalapeños on hand to serve as an appetizer on crackers with cream cheese, or to spice up your meals during the colder months is so nice! They add a zesty kick to potato salad and go great on pulled pork sandwiches and hotdogs!
You can adjust the heat with cayenne pepper. I like to rinse my sliced jalapenos off in a colander to remove the seeds for a mild jalapeno candy too!
Seeing those vibrant red and green jalapeño slices suspended in the sweet brine is gorgeous – it’s like liquid gold in a jar.
Cowboy Candy Canning Recipe Ingredients
- 3 pounds fresh jalapeno peppers (you can mix in some other hot peppers like banana peppers or cayenne peppers for variety and color)
- 2 cups apple cider vinegar
- 6 cups white sugar
- 1 tablespoon celery seed
- 1 tablespoon mustard seeds
- 2 teaspoons garlic powder
- *Optional – 1/2 teaspoon cayenne pepper (adjust to your desired level of heat)
Cowboy Candy Canning Equipment
- Large pot
- Food processor or sharp knife for slicing
- Slotted spoon
- Canning tongs
- Sterile canning jars (pint jars work well)
- Two-piece lids
- Damp paper towel or washcloth
- Water bath canner
- Cooling rack
How to Make Cowboy Candy Recipe Instructions:
- Prepare the Peppers
Slice the fresh jalapenos into 1/4-inch rounds using a food processor or a sharp knife. You may want to wear gloves to protect your hands from the heat of the peppers. Remove the seeds for a milder flavor or leave some seeds in for extra spiciness…. I just leave them in!
- Make the Sweet Brine
In a large pot, combine apple cider vinegar, white sugar, celery seed, mustard seeds, garlic powder, and optional cayenne pepper. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly until the sugar dissolves. Reduce the heat to medium and let it simmer for 8 minutes.
- Add the Pepper Slices
Gently add the sliced jalapeños into the boiling syrup mixture. Let them cook for 5 minutes, ensuring they are fully coated in the syrup.
- Prep Jars the Jars and Canner
While the jalapeños are cooking, Fill a water bath canner with enough water to cover the 1/2 pint jars and bring it to a full boil.
5. Fill the Mason Jars
Using a slotted spoon, carefully remove the jalapeño slices from the syrup and place them into the bottom of the sterile canning jars. Leave about a 1/4 inch of the upper rim of the jar (headspace from the top of the jar.)
- Boil the leftover syrup down for another 10 minutes.
- Add the Syrup to Jars
Carefully ladle the hot syrup over the jalapeño slices in the jars, ensuring they are fully submerged. Leave about a 1/4-inch of headspace from the top of the jar.
- Remove Air Bubbles
Use a clean, damp paper towel or a plastic spatula to remove any air bubbles from the jars. Simply run the paper towel or spatula around the inner walls of the jar to release trapped air.
- Water-bath Seal the Jars
Wipe the rims of the jars with a damp paper towel to remove any residue or stickiness. Place the flat lids on top and screw on the two-piece lids until fingertip tight.
Canning Cowboy Candy Recipe
- Process the Jars in a Water Bath Canner
Using canning tongs, place the filled and sealed jars into the water bath canner. Ensure that the jars are covered with at least 1 inch of water. Bring the water to a full boil and process the jars for 20 minutes.
After 20 minutes, turn heat off, and let jars stay in the canner for an additional 5 minutes before removing! (Don’t skip this step!)
- Cool & Store:
Carefully remove the processed jars from the water bath canner and place them on a paper towel or a cooling rack. Let them cool completely at room temperature. As they cool, you may hear a popping sound, which means the jars are sealing properly.
Once cooled, check the lids to make sure they are sealed. If any jars didn’t seal, store them in the refrigerator for future use.
Your Cowboy Candy, or candied jalapeños, are ready to enjoy! This sweet and spicy treat is perfect for sandwiches, tacos, salads and even on pizza! And they make a great homemade Christmas gift as too!
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Sweet & Spicy Cowboy Candy (Water-Bath Canning Method)
Ingredients
- 3 pounds fresh jalapeno peppers you can mix in some other hot peppers like banana peppers or cayenne peppers for variety and color
- 2 cups apple cider vinegar
- 6 cups white sugar
- 1 tablespoon celery seed
- 1 tablespoon mustard seeds
- 2 teaspoons garlic powder
- *Optional – 1/2 teaspoon cayenne pepper adjust to your desired level of heat
Instructions
- Fill a water bath canner with enough water to cover your jars (I use half-pint jars). Bring the water to a rolling boil.
- Slice the fresh jalapenos into 1/4-inch rounds using a food processor or a sharp knife. You may want to wear gloves to protect your hands from the heat of the peppers. Remove the seeds for a milder flavor or leave some seeds in for extra spiciness…. I just leave them in!
- In a large pot, combine apple cider vinegar, white sugar, celery seed, mustard seeds, garlic powder, and optional cayenne pepper. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly until the sugar dissolves. Reduce the heat to medium and let it simmer for 8 minutes.
- Gently add the sliced jalapeños into the boiling syrup mixture. Let them cook for 5 minutes, ensuring they are fully coated in the syrup
- At this point, your water bath should be at a rolling boil. Sterilize your jars and lids in the boiling water to increase the shelf life and ensure freshness. Once all jars and lids are sterile, set aside.
- Using a slotted spoon, carefully remove the jalapeño slices from the syrup and place them into the bottom of the sterile canning jars. Leave about a 1/4 inch of the upper rim of the jar (headspace from the top of the jar.)
- Continue boiling the leftover sweet brine down for another 10 minutes. This will reduce the liquid and make it thicker and more like a syrup.
- Carefully ladle the hot syrup over the jalapeño slices in the jars, ensuring they are fully submerged. Leave about a 1/4-inch of headspace from the top of the jar.
- Use a clean, damp paper towel or a plastic spatula to remove any air bubbles from the jars. Simply run the paper towel or spatula around the inner walls of the jar to release trapped air.
- Wipe the rims of the jars with a damp paper towel to remove any residue or stickiness. Place the flat lids on top and screw on the two-piece lids until finger tight.
- Using canning tongs, place the filled and sealed jars into the water bath canner. Ensure that the jars are covered with at least 1 inch of water. Keep the water at a rolling boil and boil for 20 minutes.
- After 20 minutes, turn heat off, and let jars stay in the water bath for an additional 5 minutes before removing! (Don't skip this step!)
- Carefully remove the processed jars from the water bath canner and place them on a paper towel or a cooling rack. Let them cool completely at room temperature. As they cool, you may hear a popping sound, which means the jars are sealing properly. This cooling could take up to 12 hours before all jars pop.
- If any jars don't seal, store them in the refrigerator and consume within 30 days. I like to take a piece of painters tape and write the canning on the lid for reference.
Nutrition
Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
Is It Hot?
Yes, Cowboy Candy is hot, thanks to the jalapeño peppers and cayenne pepper used in the recipe. The candied jalapeños are prepared in a boiling syrup mixture with apple cider vinegar, white sugar, and spices like celery seed, mustard seeds, and garlic powder, creating a perfect balance of sweetness and heat!
This sweet & spicy treat is then canned in sterile jars with a water bath canner so it can be stored on the shelf for over a year.
How to Serve This Cowboy Candy Recipe
Cowboy candy is a versatile and flavorful treat that can be enjoyed in so many ways. A delicious way to serve cowboy candy is by pairing it with cream cheese on crackers. The smooth and creamy texture of cream cheese is a perfect complement to the spiciness of the candied jalapeños!
To serve, use a slotted spoon to carefully remove the candied jalapeños from their jar.
The red and green colors of candied jalapeños make them a a beautiful addition to any dish. Home jarred cowboy candy can be stored for over a year of future use.
More Canning Recipes
Cowboy Candy, Candied Jalapenos Canning Recipe
Applesauce Canning Recipe without sugar!
Sources
National Center for Home Food Preservation – USDA Applesauce Recipe
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
3 comments
Juliea Huffaker
Hi Shirley… I’ve never added onion. I’m not sure if it would be safe. This is a tested recipe, and safe with the correct acidity for water bath safe canning.
Jess
Is the processing time for sea level?
juliea
Hi Jess! Yes add for your elevation!