Candied Jalapenos are an easy to make sweet and spicy jalapeño pickle that make sandwiches, salads, tacos, and everything sing! These are a long time favourite recipe of our family and readers alike!
Find out why everyone loves Candied Jalapenos so much, and if you need independent verification, read the many happy reviews in the comment section below the post.
Once upon a time, my friend Katie casually mentioned eating a sandwich made with Candied Jalapeños. She enthusiastically sang the praises of what she described as an addictive jar of goodies.
I spent a couple of weeks working on how to recreate these. After carefully examining close to thirty recipes on Candied Jalapeños, also known as cowboy candy (who KNEW there were so many people candying jalapenos?) I called my local Cooperative Extension office to pick the brain of their home food preservation specialists.
Since jalapeños are a low-acid food, some precautions need to be taken when canning them. You have two choices for safely canning peppers of any kind; you can pressure can them or you can acidify (i.e. add vinegar, lemon juice, etc…) the liquid in which you pack the peck of pickled peppers.
I opted for acidifying the pepper liquid instead of pressure canning. I wanted to maintain some of the texture of the peppers through the process and I knew pressure canning Candied Jalapeños would turn them to flavorful mush.
The result was gobsmackingly, head-spinningly, brain-addlingly delicious. Sweet, spicy and savory, Candied Jalapeño rings are way too easy to eat on just about everything.
I’ve stashed them in sandwiches, chopped them up on baked beans, tucked them into tacos, used the syrup to brush meat on the grill. You’ll find them perched on top of a cream cheese laden cracker and all sorts of other evil things at our house.
There are even a significant number of readers in the comments section who advise putting the syrup on vanilla ice cream! Have you tried this?
For such a simple thing to can, these pack tons of flavor. You’re going to want to make as many Candied Jalapenos as you possibly can simultaneously.
Because once that first jar is cracked open you’re not going to be able to stop eating them. And I mean that.
Cowboy Candy Recipes
These are one of the things that I can annually without fail. Knowing that we have a few dozen jars of these makes my family happy at mealtime and makes holiday gift giving easier.
Do you hate canning? Or are you too afraid of canning to try?
For those of you who may be freaking out slightly or massively over the idea of canning, rest easy. You do not actually have to can these: you can refrigerate them instead.
To skip the canning portion simply do this. Follow all of the instructions up to the actual canning portion, then stash the jars of candied jalapenos in the refrigerator for up to three months.
If you can them, they’ll last for a year. That said, if an alternative is all that stands between you and making them, use your chill chest!
Candied Jalapeno Recipe
This is one case where there is no substitute for fresh peppers. Many folks have asked whether they can substitute frozen or canned jalapeños for the fresh ones in the recipe.
The bad news is that you cannot swap in an already cooked or frozen pepper in this cowboy candied jalapeño recipe. When you cook or freeze any produce, you are beginning the process of breaking down the cell walls.
If you cook them in the syrup again (which is necessary!), you’ll break down the walls even more. The extra cooking will make for mushy peppers, which we are trying to avoid.
Are Candied Jalapeños Hot?
Yes. They are.
One of the fun mysteries of jalapenos is you never quite know how hot your peppers are until you cut into them. I’ve read that the more tan veins a jalapeno has, the hotter it is, but I’ve not proven that to my satisfaction yet.
That said, how how your candied jalapenos will be is a little bit of a toss-up unless you know how hot your peppers are. Please remember that they’re going to be lava hot as soon as you’re done cooking them, but they’ll mellow a bit as they age.
On that note, wear gloves when working with the peppers. I’m not calling you a wimp.
It’s just that jalapeños have a notoriously wide range of heat on the Scoville scale. Trust me when I tell you that it’s a rude surprise when you process 3 pounds of wicked hot ones without wearing gloves!
This recipe is designed to be made with jalapeño peppers, but many readers have substituted serranos, habaneros, bell peppers, banana peppers, and all sorts of other peppers with good results. Please feel free to get creative here!
You can safely use any fresh pepper you’d like as long as you keep to the 3 pound quantity. Several readers have also reported chopping the peppers instead of slicing for candied jalapeno relish and I can confirm this is delicious!
How many jalapeño peppers are in 3 pounds? There isn’t perfect answer to this because the peppers vary so much in size naturally.
Three pounds of jalapeños is approximately 60 peppers. You’re much better of going by weight, though, because of the wide range of sizes in peppers.
Cowboy Candy Recipe
Let’s address slicing the peppers, because we’re going to be going through 3 pounds, folks. The quickest, easiest way to do so is with a slicing blade on a food processor, standing the peppers on their ends in the feed chute.
No food processor? Use a mandolin! No mandolin? Just take your time and slice by hand with a very sharp knife and gloved hands.
I’ve been asked many times whether you should discard the seeds. We like them so I don’t bother with removing them.
Contrary to the old wives’ tales, seeds do not contain the heat of a pepper. It is the membrane inside the pepper packs the most punch.
Since you’re not removing that, don’t sweat the seeds. Come for the cowboy candy recipe, stay for the bad jokes.
Cowboy Candy
Please do not reduce the sugar in our cowboy candy recipe. It is there both to improve the texture of the pepper and syrup as well as to help preserve the peppers.
I originally added turmeric to the recipe just to help improve the colour of the finished peppers. But I ended up loving the very subtle warm hint of mustard flavour the turmeric adds to the party, so it stayed.
I’m keen on using Bragg’s Apple Cider Vinegar, but any undiluted cider vinegar will work in our cowboy candy recipe. In a pinch, you could substitute white distilled vinegar, but it will have a slightly sharper taste to the syrup.
While I positively love granulated garlic in this recipe because it doesn’t clump like garlic powder does, you can substitute garlic powder if needed. It’s important to realize that granulated garlic is a much coarser product than powder so please remember to reduce it by half.
In other words, instead of using 3 teaspoons of granulated garlic, you’d use 1 1/2 teaspoons of garlic powder. Alternatively, if you have dried garlic flakes, you can use those. In this case, you’ll use 2 tablespoons of flakes in place of 3 teaspoons of the granulated garlic.
And finally, a word about the celery seed and cayenne pepper. The celery seed adds a little special umami to our cowboy candy that can’t be added any other way.
Don’t worry if you’re not a celery fan, these don’t eat like celery pickles. They’re a subtle addition that brings a little extra savouriness and they’re relatively easy to find in even moderately stocked grocery stores.
The cayenne pepper, unlike many other ingredients, is optional. It’s true that cayenne pepper packs a real punch heat-wise, but it’s a different heat and a different flavour than the super fruity fresh jalapeno brings.
Cayenne is earthy and a little smoky, and I really enjoy that in our candied jalapenos. If you’re looking to mitigate some of the heat, feel free to omit this.
Candied Jalapenos Recipe
Quite a few folks have asked WHEN exactly to start timing the boiling of the peppers. You begin timing them once the liquid has returned to a full rolling boil. That means that the liquid does not stop boiling when you stir it.
As soon as it reaches a full rolling boil, reduce the heat to a simmer and let it simmer gently for 4 minutes. To clarify further, you will not be boiling them hard for 4 minutes, you will bring them to a boil then drop the heat and simmer.
Many, many people have asked me whether they messed up the recipe because their peppers look all shriveled after simmering them in the syrup, packing them in jars, and canning them. The short answer is no.
But truly they WILL look shriveled when you jar them up if you’ve simmered them properly. They will re-plump as they spend their 4 weeks of rest time in the jar between processing and opening.
Yes, I said 4 weeks. My husband has been known to crack a jar at the two week mark out of desperation for candied jalapenos, but he will absolutely agree with me that they improve immensely in flavour and texture when left to mellow for at least 4 weeks after processing.
Try to be patient. You’ll be rewarded.
How to serve cowboy candy:
We love candied jalapenos a.k.a. cowboy candy on cream cheese and crackers, obviously… But we also love them in sandwiches, on Bacon Wrapped Hot Dogs, salads, taco soup, tortilla soup, tacos, and pizza. or chopped up in dips!
The sky is the limit. I kind of suspect my husband would eat them on breakfast cereal if he didn’t know I’d wonder about his sanity.
You will need this equipment to make Candied Jalapenos
large stainless steel stockpot
long handled stainless steel slotted spoon
And this equipment is helpful but not strictly necessary
rubber gloves or disposable gloves
food processor with a slicing disc
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Are you worried it will be too difficult? I promise it isn’t!
In fact, I have this video to show you just how easy the process is! Check it out!
Candied Jalapenos
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem.
Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds using either a chef’s knife or a food processor fitted with a slicing blade. Set these aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a full rolling boil. Reduce the heat and simmer for 5 minutes.
Raise the heat to HIGH, add the pepper slices, bring the contents of the pot to a hard boil, then reduce the heat once more and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
Return the pan full of syrup to the burner and once again turn heat up under the pot. Bring the syrup to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a chopstick or butter knife in down to the bottom of the jar two or three times to release any trapped pockets of air.
Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
Place jars in a canner carefully and cover with hot water by 2-inches. Bring the water to a full rolling boil.
When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
Let the jars rest in the hot water for 5 minutes, then use canning tongs to transfer the jars to a cooling rack.
*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
Allow to mellow for at least two weeks, but preferably a month before eating.
Candied Jalapenos
Rate RecipeIngredients
- 3 pounds fresh firm, jalapeno peppers, washed
- 2 cups cider vinegar
- 6 cups white granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
- Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
- Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
- In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
- Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
- *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
- Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
- Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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Want more Food Preservation recipes like Candied Jalapenos? Try these!
- Homemade Claussen Knock-off Pickles
- Cherry Habanero Lime Jam
- Easy Fast Kimchi
- Fire Cider Health Tonic and Homeopathic Remedy
- Instant Hummus in a Jar
- Best Thing Tomatoes
- How to Freeze Rice
- Ginger Peach Preserves
- Three In One Pears
- Root Beer Syrup
- Zesty Corn Relish
- Habanero Peach Jam
Originally posted May 23, 2010, updated in 2015, 2017, and June 2022.
Reader's Thoughts...
patty says
What happens if you don’t use tumeric as there a substtution
Rebecca says
Turmeric should be widely available at almost all grocery stores… well, except for the gas station one in my town. 😀 It’s also available on amazon. I don’t advise omitting or substituting for it as it lends both colour and subtle flavour.
Judy says
We are on our third batch of these this year. Today I used 9 lbs of jalapeno’s, doubled the syrup recipe, still had a pint of syrup left, which we will refrigerate and use on steaks, burgers, and to dip quesadilla’s into. FYI – 9 lbs yielded 10 pints. My canner holds just 8 pints, so I am going to refrigerate the other 2 pints; hoping they are okay for a couple of weeks.
Rebecca says
They’ll be fine!!!
Robbin says
Just made these with jalapeños and Anaheim chili peppers from my garden. I added mustard seed and onion. The leftover juice is awesome, can’t wait to taste these after melding for a month!
Joan Stickles says
I was so intrigued by your post. Bought three pounds of jalapeños at the farmers market and followed the recipe exactly today. They look wonderful in my half pint jars, but I ended up with only three jars! What could I have done wrong?
Brianinsocal says
sorry, looks like spell ck got me on the ? I just asked. I wanted to know If since I live at 4000′ elevation. Do I have to adjust water bath time?
Thanks so much
Brianinsocal says
Please help, I live at 4000′ elevation. Do I need to adjust my Watergate time?
Thanks so much.
Rebecca says
I answered you on fb, but I want to leave the answer here, too, Brian… just in case anyone else needs the information. Yes- you will need to adjust your processing time upward by 10 minutes at your elevation. Here is a fantastic printable reference guide to help you adjust at all elevations! https://www.freshpreserving.com/altitude-adjusting.html
jane l thompson says
What quantity in cups do you getafter slicing 4lb of raw hot peppers? I don’t have a scale, so need to measure my sliced peppers in cups.
Thanks
Rebecca says
Hi Jane! I don’t have an ‘in cups’ measurement for this. When you buy jalapenos at the farmers market or at a farm or even at the grocery stores, most of them should have a scale available to measure it. The reason for doing this is because depending on how thickly or thinly you slice the jalapenos, you could have a vastly different weight packed into the measuring cups. You can google some approximations of how many cups that would be, but I think it is best to try to get it weighed out first.
Christine says
I am going to make your recipe, but would it be ok to use chopped jalapeno peppers vs. sliced jalapeno peppers?
Rebecca says
I haven’t tried it like that, Christine. I’m assuming it would be more like a relish that way. Because I haven’t given it a test run, I can’t really say whether the texture would hold up or not. One thing to keep in mind is that there is almost always extra syrup, so that might make it a big sloppy if you’re chopping the jalapenos.
Michelle says
A friend just shared this recipe with me as an idea of what to do with the abundance of jalapeños growing in my yard. Out of curiosity, and I realize this depends on jar size, but how many jars does this full (say, pint sized) when you say it serves 32? I’ve never canned, so I’ll do everything up to that part of the instructions, and I want to make sure I have enough storage around for the results.
Rebecca says
Hi Michelle,
It usually yields about 3 pint jars or 5 half pint jars… Give or take a jar or two (depending on size.)
Marie says
How many 8 oz jars would you say this makes, planning this in large quantity!
Rebecca says
Hi Marie- If you glance up through the comments, many folks have weighed in with what their yields were. I estimate about 5 8-ounce jars, but there is so much variety from batch to batch that it’s just a good idea to have a couple extra jars ready to go! Plus, you don’t want to waste that extra syrup!
Pamela says
Hi Rebecca, I just made these tonight. I did not can them because you said in your cook’s notes that it wasn’t absolutely necessary (and I’ve never canned before and too scared to do it!). Do I put them in the fridge after? How long will they keep? If I wait 4 weeks until opening them, they’ll be ok to keep eating for about 3 months?
I also put the leftover syrup in a glass jar and storing in the fridge. How long will these keep?
Thanks Rebecca! Cant wait to try these!!
Rebecca says
Hi Pamela- Yes! I would store them in the refrigerator. They should be fine to eat for a couple of months as long as the pepper stay submerged. The syrup will be fine for a month or two in the refrigerator!
Dan Moody says
What an intriguing recipe! I love anything spice so I had to make it right away. Followed recipe and put up two quart jars. There was liquid enough left over to jar one half pint for marinade/dipping. Now, I have to wait a month?! Not fair! I tasted some of the liquid before washing the pot and it was amazing! I will make a batch in half pint jars, next. Maybe I can barter for some yard work. Thanks for the recipe. I am so sure I will love it I gave it five stars even before it’s ready.
Rebecca says
I shouldn’t admit this, Dan, but my husband always sneaks into a jar within days of it being made. He agrees it is better when left to meld and marry, but he can’t help himself. 😀 And I barter with these for pottery from my favourite potter, so it’s best to have WAY more on hand than you think you’ll eat yourself.
Dan says
It was not quite four weeks but my wife and I were leaving for a weeks’ vacation with her brother and sister in law. So, I opened the jar and tried them. Whooooeeee! Fantastic! Sweet and spicy. Like a “bread&butter” style jalapeno. I left them in the fridge to marinate further so I could have them when I returned. Did not take any since brother in law has diverticulitis. Unfortunately, my two adult sons and daughters in law found the peppers. I got home to a quart jar with TWO jalapeno slices floating in the nectar. I had to open the new jar. AFTER changing the door locks!
Rebecca says
HA! I’m glad you had your priorities straight and changed the locks first. 😀 So you’re telling me my sons will still be locusts when they’re adults? Come on, man. Help me out.
Seriously, though, I’m awfully glad you liked the candied jalapenos as much as we do. My husband can eat half a pint at one meal!
Dan says
So. Finally getting around to making some more. Those peppers were a hit. My adult daughter is coming for a visit and wants us to make a batch. I will put them in half pint jars this time for gifts, minus whatever I save for myself. This is the best condiment, ever! A google of stars!
Rebecca says
Thank you, Dan!!! A google of stars is the best! 😀 This is why I do half pints all the time… so many people want a jar and my husband gets growly if I give away a pint.
Deric says
Dan, the quart jars has my interest for me and my VERY closest blood brothers (the rest get 1/2 pints)! my question is, if 1/2 pints are 10 minutes and pints are 15, are quarts 20 or 25 minutes of canning time?
I have my dill pickle and spicy pickle recipes down pat, this will be better than drying al of my jalapeño and habenero peppers to make a dry seasoning. Plan on making both and leaving the dried pepper out on the habeneros.
Thanks for the help Dan, and Rebecca thanks for the great recipe! i have spent about 5 hours the last few weeks trying to find THE one!
looks like i have.
Deric
Rebecca says
Ah yes, this has definitely made the rounds on the internet with very little attribution. Whaddyagonnado? It’s a compliment that everyone likes it so much. I hope you enjoy it, too!
Dan says
I apologize for missing your post, Deric. I just checked back because I am thinking of making a new batch. I hesitate to provide canning instructions. I think I used 25 minutes but check out USDA website, http://nchfp.uga.edu/publications/publications_usda.html for canning advice. I just followef Rebecca’s recipe and I cooked outside on a gas grille, so it took a bit longer to get the temperature to boiling. Dan.
Dan says
Finally made some more. I don’t remember tasting the peppers after cooking, only after the month’s rest. They are really spicy hot right out of the pot. Is that normal?
Oley Konin says
Absolutely everything that Mrs. Lindamood had to say is true! And in my own words….The best recipe I have ever followed to the T ! The results will make your tongue wanna slap your Brains out ! lol (Sooo Good }.
ENJOY, Oley
P.S. I rate this recipe A 10 out of 5
Brian Horrell says
These sound amazing. We found some at a farmers market once and now we are hooked. Can’t wait to make our own!
How much does this recipie make?
Rebecca says
Hi Brian- I’m glad you’re here! There is going to be some variation in yield because peppers are a natural thing and, well? Full of inconsistencies. In general, you can count on it yielding about 5 half pint jars. As a rule, I always have a handful of extra jars handy, particularly in this case since there is always leftover syrup that I love to can up to brush on meats and vegetables on the grill.
cobbledways says
I just wanted to thank you for this recipe- I made it exactly as listed 3 years ago (for the first time) and without even trying to taste one myself- gave jars to all my family and friends for the holidays. I have been doing this every years since. These are amazing! I am sorry it took so long to comment.
Rebecca says
Wow! That is AWESOME, Cobbledways! I’m so glad you enjoy it so much! (And that I didn’t let you down on your gifting.;) )
Jaimie Nelson says
How many jars are needed for this recipe!!
Rebecca says
There will be some give or take, but you can count on filling about 5 (8 ounce) jars.
sara says
I have question I’m hoping you can answer. I made these back in July and they got shoved to the back of my fridge, one jar was never opened. Are they still ok to eat? My family is interested in them since they’ve been rediscovered.
Hallie says
Hi! I have a problem that I hope you can help with. I’ve made this twice, and both times, the recipe yielded only 3 pints, whereas I thought it was supposed to make 4. I followed the recipe exactly, and it tastes good. Am I doing something wrong? Should/can I use 4 lbs. jalapenos next time to make 4 pints? Thanks.
Rebecca says
Hi Hallie-
I have to say that there is a little give in the quantity that you yield depending on a whole host of variables including the individual jalapenos (how thick the walls are, how fresh they are, etc…), how many seeds the peppers have and whether you include them, how evenly and thinly you slice them, etc… Your yield can vary from one batch to the next. As long as the actual end product tastes good, I’d carry on as I had been and maybe just double down on my batch.
Cheers,
Rebecca
Marianna says
This is, by far, the most popular thing I can. It works well with hungarian wax peppers as well. I can’t make enough to satisfy the food vultures in my family.
CreativeRock says
Thanks a lot Rebecca, you have gone too far with this recipe. The idea of suggesting to someone to wait a couple of weeks for the flavors to meld, to me is telling me to taste immediately. HA! I made it almost three days, unless you count the tasting coming out of the simmer? 😉
I have only made one batch of this and there must be something wrong. First thing is that it must be disintegrating the canning jars. It really is scary that there isn’t anything left of the jars. As of right now there is 5 half pint jars gone. Well, to be honest, I did find the 3 empties in the sink, and the other two must have gone out the door. It has only been two weeks! I think these have created a situation where I sleep walk and indulge.
Tomorrow I will be making a double batch in pint jars this time. I am a long time canner and am always looking for good things to can. Thanks for sharing this and your other recipes. YUM!