It doesn’t matter if you call them Candied Jalapeños or Cowboy Candy, this sweet and spicy concoction is downright irresistible! With just a few ingredients, fresh jalapeños are turned into something extra special in this sweet and spicy pepper recipe.
They are perfect with burgers, roast beef sandwiches, salads, served as an appetizer, or when you want a burst of sweet heat.
Easy appetizers are my thing! Through years of hosting, I’ve developed the perfect formula for apps that everyone enjoys. There are the ones you make ahead of time, like salami cream cheese roll-ups, those you can pop in the crockpot, like slow cooker queso beef dip, and those you already have on hand and are just dressing up, like these DIY candied jalapeños.
Why I Love Spicy Jalapeños In Syrup
- I love stuffing them into sandwiches, chopped up on baked beans, sprinkling them on homemade soup, and using the syrup to brush meat on the grill. And my favorite, piled on top of a cream cheese cracker.
- They are so easy to make and ready in just 30 minutes! The hardest part is waiting for them to cool down.
- Absurdly delicious flavor that’s sweet and tangy from just seven ingredients.
Ingredients For Homemade Jalapeño Candy
- Fresh Jalapeños —You’ll need a half pound of thinly sliced jalapeños. I remove the stems but keep the seeds in because it’s easier, and my family enjoys a lot of spice with the sweetness!
- White sugar – This is where the sweetness comes into play. Honey will work too.
- Spices – For flavor, I add garlic powder, celery seeds, ground turmeric, and red pepper flakes (a pinch of cayenne pepper will work too). The half teaspoon turmeric gives these jalapeños a little bit of earthiness.
- Apple Cider Vinegar – This vinegar has a little sweetness yet is mild for vinegar, which is why I love it for this recipe.
Donya’s Success Tips
- Wear gloves when handling the jalapeño peppers to avoid getting any oils on your skin.
- You’ll be slicing 1 lb of peppers, so you’ll want either a sharp knife and cutting board, a food processor with the slicing blade attached, or a mandoline. to slice the peppers thinly and evenly.
- Make a double batch! Once you open that jar, you won’t be able to stop eating them. And I mean that, so make a double batch!
- Don’t waste the leftover syrup. It can be used as a sweet and spicy glaze for meat or vegetables.
How To Make Jalapeños That Are Candied
- Slice the jalapeños and set aside. Add the other ingredients to a large pot of Dutch oven and bring to a boil. Reduce and cook until the sugar is completely melted.
- Add in the pepper slices and bring back to a boil. Boil for 5 minutes or until soft, then remove the jalapeños with a slotted spoon. Continue to boil the liquid for another 5 minutes.
- Put the peppers into jars and carefully ladle the boiling syrup over them.
- Wipe the rims of the jars with a damp paper towel and screw on canning jar lids. Store in the refrigerator for up to 3 months.
How To Store Homemade Spicy Jalapeño Preserves
When quick pickling, like this recipe, I like to use jars with matching lids. I also like to use half-pint jars with two-piece lids. These can even be leftover pasta sauce jars with lids. With recipes like this one that don’t require canning, you can use any old jar and lid for storage.
If you want to make them shelf-stable, you can process them in a traditional water bath, and they’ll last for a year. But again, that’s only if you’ve canned them.
Commonly Asked Questions
Cowboy candy jalapenos are a sweet and spicy candied jalapeño pepper recipe often served with cream cheese and crackers.
Cowboy candy jalapeños can last up to a year when stored in a cool, dry place. However, once opened, it should be stored in the refrigerator and used within a few weeks.
Yes, the leftover syrup can be used as a sweet and spicy glaze for meat or vegetables.
Yes, you can freeze them for up to 3 months but let them cool completely first and only freeze in a plastic freezer-safe container to allow for expansion.
Ways To Serve Sweet Pickled Jalapeños
It might take a while to tell you ALL THE WAYS to serve these yummy little things! I like to serve them on top of warm Sausage Dip and a spicy garnish for Deviled Eggs. To up my side dish game, I add them to Pineapple Slaw and sprinkle them over Southern Corn Fritters. My family is smitten with them served with Crock Pot Country-Style Pork Ribs.
More Easy Appetizers You’ll Love
If you tried this Candied Jalapeño Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
- Dutch Oven
Ingredients
- 1 pound fresh jalapeños
- 2 cups white granulated sugar
- ⅔ cup apple cider vinegar
- 1 teaspoon granulated garlic powder
- 1 teaspoon celery seed
- ½ teaspoon ground turmeric
- ¼ teaspoon red pepper flakes
Instructions
- Using food safe gloves and a sharp knife, slice Jalapeños into rounds. Set aside.
- To a medium-size pot or dutch oven, add sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and red pepper. Stir and bring to a boil. Reduce to a simmer and cook for 5 minutes, until sugar is completely melted.
- Add sliced jalapeños and stir. Bring mixture back to a boil, then reduce to a simmer and cook for 5 minutes, stirring every so often.
- Using tongs or a slotted spoon, remove peppers from pot and place into pint jars. Bring remaining liquid up to a boil to reduce mixture, cooking for approximately 5 minutes.
- Carefully pour syrup into jars, over the peppers and let cool. Cover with lid and store in refrigerator. Can be stored for up to three months.
**makes 2 pints
Notes
- Storage: When quick pickling, like this recipe, I like to use jars with matching lids. I also like to use half-pint jars with two-piece lids. These can even be leftover pasta sauce jars with lids. With recipes like this one that don’t require canning, you can use any old jar and lid for storage.
- If you want to make them shelf-stable, you can process them in a traditional water bath, and they’ll last for a year. But again, that’s only if you’ve canned them.
Nutrition
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I used this recipe to make a cucumber and jalapeño candy. I used small cucumbers for the jalapeños and then added a small amount of jalapeños to add the heat. I can’t make enough of these. Everybody wants them. We started giving them as gifts to our doctors and staff and friends.
Oh my goodness — I love this so much! What a fun and creative twist using small cucumbers with just enough jalapeño heat. I can only imagine how addictive those little bites are! And I’m truly honored to know the recipe inspired something that’s become such a hit with your friends — what a thoughtful (and tasty!) gift to share. Thank you for spreading the love in the most delicious way!
~Donya
Hello, I am making my first batch. I have so many jalapeños this year after I make this candied jalapeño can I freeze them in freezer containers
Hi there! Yes — you can freeze candied jalapeños in freezer containers once they’ve cooled completely. Just be sure to leave a little space at the top of the container (about ½ inch) to allow for expansion. Freezing might slightly change the texture (they’ll be a bit softer when thawed), but the flavor will still be delicious. ~Donya
Hi there! I love spicy food. I noticed you used all the seeds. Does the sugar help keep your mouth from spurting fire? Thank you
Haha, great question! You’ve got a good eye — yes, I do leave the seeds in for that extra kick. The sugar doesn’t completely tame the heat, but it does help balance it so it’s spicy and flavorful instead of just fiery. If you love a good burn, you’ll be right at home with this one!
~Donya