By Christie Vanover | Published August 26, 2017 | Last Updated February 16, 2023
You may be tempted to taste the syrup during the cooking process. Melted sugar is super hot, so I wouldn’t recommend it. Your taste buds will thank you.
These candied jalapeños can be preserved using a traditional canning process.
When you’re done eating the candied jalapeños, don’t throw away the liquid. It’s great in homemade barbecue sauce or drizzled on meat or cheese.
These are delicious with smoked garlic cream cheese and crackers. Or even better use pork crackers AKA bacon.
Cowboy Candy – Candied Jalapenos
You’ll pop these jalapenos like candy, even if you’re a spice weenie. Cowboy Candy is addictive sweet candied jalapenos that are great with cream cheese.
Ingredients
- 10 jalapenos
- 3/4 cup apple cider vinegar
- 2 cup white sugar
- 2 cloves garlic roughly chopped
Instructions
- Wearing plastic gloves, slice the stems off of the jalapenos. Core out the seeds. Slice each pepper into 1/8 to 1/4-inch slices.
- Stir the remaining ingredients together in a large saucepot. Heat over high heat stirring occasionally for about 7 minutes or until it comes to a frothy boil. Reduce heat, and simmer for 5 minutes.
- Stir in the jalapenos, and simmer for 8 more minutes, stirring occasionally. They will start to change color. That’s a good thing.
- Remove the peppers from the syrup using a slotted spoon. Spoon into a large glass jar.
- Bring the syrup to a boil and boil 5 more minutes. Carefully pour the syrup into the jar of peppers.
- Allow to cool at room temperature for at least 30 minutes, and then refrigerate.
Nutrition
Serving: 1tbspCalories: 51kcalCarbohydrates: 12gPotassium: 14mgSugar: 12gVitamin A: 45IUVitamin C: 5.3mgCalcium: 1mg
This estimate was created using an online nutrition calculator
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This looks delicious, and im trying it today with home grown jalapenos. I wish you had included a weight or volume on your “10 peppers” I don’t know how large your peppers were.
I usually pick out medium jalapenos at the store. Nothing too scrawny or too big. This recipe isn’t an exact science though, so if you go with 12 jalapenos or 8, it won’t make that much difference. You just want to make sure they’re all covered by the liquid.
How long would you process in hot water bath camber to store on shelf
I would process them in a hot water bath for 10-15 minutes (longer at higher altitudes). The next day, double check the seals to ensure they’re tight.
Can you use frozen jalapenos for this recipe if I thaw them out?
I don’t recommend it. They’re likely to be too watery.
I made these, and the syrup turned to jelly in the jar. Has that ever happened to you. I’m not complaining, and it may even make the whole thing better. Just curious about what would cause that. Thanks, and have a good Thanksgiving!
Sounds like a yummy dip with cream cheese. I haven’t had that happen. Maybe next time cook it for a shorter time.
How long can I keep in refrigerator?
They should be fine for a few weeks.
Hi. I was wondering once I can the cowboy candy how long of a shelf life does it have unopened?
Thx,
Julie
If you go through the full canning process, they can stay on a shelf for about a year. If you just put them in a jar, I keep them in the fridge for about a month.