cowboy candy candied jalapenos recipe

Candied Jalapenos aka Cowboy Candy Recipe

This pickling recipe with jalapeños, also known as candied jalapeños, gives you a one-two punch of spicy and sweet. This recipe is directly from Fresh Preserving and can be used in sandwiches, nachos, tacos, and to top chili. When making this recipe we STRONGLY recommend using gloves.


  • 3 cups vinegar, ACV or white (at least 5% acidity)
  • 2 tsp salt
  • 4 cups sugar
  • 6 cloves garlic, sliced
  • 2 tsp. turmeric
  • ½ tsp cayenne powder
  • 2 tsp. mustard seeds
  • 4 pounds jalapeños, sliced into ¼ inch rings



  1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Combine all ingredients except jalapeños in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.
  3. Add jalapeños slices, lower heat to medium and simmer for 15 minutes, until jalapeños are dark green and have begun to absorb some of the brine.
  4. Ladle hot jalapeños into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  5. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Enjoy this delicious sweet and spicy recipe, leave as many seeds as you would like depending on heat preference.

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