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 can get roasted chilies. Would they work?
Marita, I’m not sure about that. I’ve never used that ingredient. If you work it out, let me know.
Have a great day,
~Donya
Hey Donya… I just found your blog and I’m loving it( Ga girl). My husband and I grow jalapenos and freeze them to add to everything! My question is that once frozen jalapenos defrost they are not crispy, but kinda mushy. Is that still ok to use in this recipe?
Hey Pamela,
I’m glad you found me because if y’all are jalapeno people you will love this recipe! You can absolutely use the defrosted jalapenos it should still work well, if you wanted to grill them up a little bit before adding them in I think that could be great too! Let me know what you end up trying.
Enjoy!
~Donya
Does this have to set in the refrigerator for a few weeks?
Hey Cynthia!
Nope, you can enjoy them right after they’ve cooled.
Have a great day,
~Donya
OMG! My mouth was watering making this. I weighted my jalapeno’s after I cleaned and sliced them to 1 lb. I followed the recipe and it only made (3) 1/2 pints. I will definitely double or maybe triple the recipe next time. Awesome recipe! Kudos!
If I want to can for the shelf, how long would I have to cook in a hot bath?
Hey Kathy.
I’ve never “canned” this recipe. If you are a fan of canning I’m sure that general preserving instruction would apple.
Have a great day,
~Donya
This is AMAZING! I thought this would last for a bit in our home bu my family gobbled it up within 3 days! Used it on cream cheese as an app, on sandwiches and ate it right out of the jar! Thank you so much for sharing! 🙂
WOW! Kim, thanks for letting me know. I’m happy you like the recipe.
Have a great weekend!
~Donya
I’m diabetic. Is there a reduced sugar version of this recipe? Sounds delicious. My husband said make it now!
Hey Tommie.
Unfortunately, I do not have a reduced sugar version of this recipe. I hope you can work some changes to fit your eating style.
Have a great day,
~Donya
My hubby and I love jalapeños, can’t wait to try. So glad I found this recipe, making it tonight with pork chops. Keeping all the seeds in 🤭🔥
I just won 2nd Place in the Nation SC Chili Contest and put a pinch of this on every sample. People kept coming back for more!!! I had bought some in a grocery and came home and made my own.
Absolutely addicting condiment. I have been making something very simular for over 25 years. Once a year a make a small batch. This year it was 45lbs. If I can only find a quicker way to slice them?? I put some in the blender for my hummus, and my BBQ Team puts them on everything!! Thanks, enjoy.
Perhaps a salad shooter? You’d still need to slice off the ends by hand, but if you are ok with thinner slices you could slice up a few at a time that way!
Hey there Laura!
That’s a great idea! Definitely worth giving it a shot, I hope you enjoy the recipe!
~Donya
I have lots of jalapeños in the freezer from my garden last year. Do you think these will work in your delicious recipe?
Hey there!
Thank you so much for your interest in this recipe, that’s a terrific question! You can absolutely use frozen jalapenos for this recipe, I would recommend defrosting them to the point where they’re sliceable, and then you’re good to go. I hope this helps, let me know how everything turns out!
~Donya
Good recipe,great flavor and heat. For those who want a mild version just use a jalepeno popper pepper corer th remove the seeds and some of the veins.Core them,slice them and wallah mild candy. Medium core just half of the peppers.This makes deviled eggs fly off the plate.