Cowboy Candy is a candied jalapeño condiment balancing heat and sweetness, with a Cowgirl Candy variation adding crushed pineapple for tropical notes. Both versions require no canning and store refrigerated for months.
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Slice jalapeños into rounds and set aside.
In a large saucepan, combine apple cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne pepper.
Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.
Add the sliced jalapeños to the boiling syrup and stir to coat.
Reduce heat and simmer for about 4 minutes.
Use a slotted spoon to transfer the jalapeño slices into clean jars.
Continue to boil the remaining syrup for about 6 more minutes to thicken.
Pour the hot syrup over the jalapeños in the jars, leaving a little headspace.
Let the jars cool to room temperature, then seal and refrigerate.
For Cowgirl Candy: add crushed pineapple to the syrup mixture before adding jalapeños for a sweeter, tropical flavor.
Allow to sit in the refrigerator for at least a day before serving to allow flavors to develop. Can be stored for several months refrigerated.
Store in sealed jars in the refrigerator for several months. Serve cold or at room temperature as a condiment.
No. This recipe uses refrigerator storage only—just clean jars and a slotted spoon to transfer the peppers.
Several months when stored in sealed jars in the refrigerator.
Cowgirl Candy includes crushed pineapple added to the syrup before the jalapeños, creating a sweeter and more tropical flavor.
Allow the jars to cool to room temperature, then refrigerate for at least a day before serving to let flavors fully develop.
Reducing sugar may affect the syrup's thickening and shelf stability. Stick to the original ratio for consistent results.
