Candied jalapeños, also known as cowboy candy, are fresh peppers transformed into a sweet and spicy condiment with just sugar, vinegar, and warm spices. They're ready to serve within hours and store for up to three months in the refrigerator.
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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.
Store in covered pint jars in the refrigerator for up to three months; serve cold or at room temperature.
food-safe gloves · sharp knife · medium pot or dutch oven · tongs or slotted spoon · pint jars with lids
They can be stored in the refrigerator for up to three months when kept in a covered jar.
Yes, food-safe gloves are recommended to protect your hands from the jalapeño oils, which can irritate skin.
This recipe as written is designed for refrigerator storage only. Proper canning requires additional safety steps and sterilization.
Candied jalapeños contain significantly more sugar and less vinegar, creating a sweeter, glossy preserve. Pickled jalapeños have a sharper vinegar flavor.
