Candied Jalapeños (Cowboy Candy)

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Candied Jalapenos (aka Cowboy Candy) are the perfect balance of spicy and sweet! This is a mouthwatering condiment that will need to be in your fridge at all times!

Candied Jalapenos in a Jar

Cowboy Candy Recipe

If you’re a fan of jalapenos by themselves, then you won’t be able to resist these gorgeous green gems in a jar. They can be added to any dish to add a kick of spice and taste so delicious! Only a few ingredients are needed for this simple recipe and you can have them jarred and ready to eat in no time.

Watch The Recipe Video

Key Ingredients You’ll Need

Jalapeños: Make sure to use fresh jalapeños! Make sure there are no impurities and they are nice and firm.

Apple Cider Vinegar: This is what pickles the peppers and keeps them fresh for up to a week.

Seasonings: For sweetness, you will need granulated sugar and for more flavor, I like to use a blend of garlic powder, ground turmeric, and celery seed.

How To Make Candied Jalapeños

Step 1. Add the sugar, apple cider vinegar, garlic powder, celery seed, and turmeric into a large saucepan over medium-low heat and mix to combine. Allow the ingredients to cook for approximately 5 minutes on a low simmer. Put in the peppers and turn the heat up to medium. Mix and coat the peppers. Allow the peppers to cook for an additional 4-5 minutes. Using a strainer, remove the excess liquid from the peppers and place them into jars.

Step 2. In a pan, cook the syrup for another 5 minutes before carefully adding the liquid to the jars. Seal and enjoy after 1 week in the fridge to allow the pickling process to take place!

What To Serve With Candied Jalapeños:

I love serving these jalapenos with all sorts of dishes! You have such a variety of meals that go perfectly with these sweet jalapenos. Add on to pulled pork or chicken sandwiches, cream cheese and crackers, burgers, hotdogs, and salads, or just eat them right out of the jar! Which I may or may not have been caught doing on multiple occasions.


If you want to try a spicier pepper, go ahead! It’s possible to candy almost any kind of pepper, so if you want to, you can try more varieties of peppers like habaneros, reapers, serranos, etc. If you are a little worried about the heat of these peppers, then you can core them to remove the insides/seeds. This will reduce the heat greatly!

Tips & Tricks

  • Double up that recipe! Especially if you end up loving these candied jalapenos. All you need to do is double ALL the ingredients and cook with the same instructions in the recipe with the same times.
  • Fresh is important with candied jalapenos, so make sure to have peppers that are firm and have no visible blemishes.
  • Use a sharp knife, slicing blade food processor, or mandolin to cut your peppers perfectly.
  • GLOVES! The heat is there and can transfer to your hands and you don’t want to have your eyeballs kicking along with the peppers. If you forget to do so and happen to get any juices in your eyes, mouth, nose, etc. Make sure to wash with water extremely well!
  • Candied Jalapeños can last 12 to 18 months in the fridge
Candied Jalapenos in jars on a table.

Storing Candied Jalapenos:

  • Store in the fridge. Cowboy candy will last for up to 2 months in the fridge.
  • Canning. Place the filled sealed jars in a canner, covered with 2 inches of water. Bring the water to a full rolling boil. When it reaches a full to a boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. Use canning tongs to transfer the jars to a cooling rack. Let cool for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label. They’ll last in the pantry for up to a year.

More Candied Recipes:

Candied Jalapenos on a cream cheese cracker.
Candied Jalapenos feature
5 from 2 votes

Candied Jalapeños (aka Cowboy Candy)

Candied Jalapenos (aka Cowboy Candy) are the perfect balance of spicy and sweet! This is a mouthwatering condiment that will need to be in your fridge at all times!
Servings: 1.5 pounds
Cook: 10 minutes
Total: 10 minutes



  • In a large saucepan over medium-low heat, add the sugar, apple cider vinegar, garlic powder, celery seed, and turmeric, stirring well. Cook the mixture for about 5 minutes (you want a low simmer).
  • Add in the jalapeños and raise the temperature to medium heat.
  • Stir well and cook the jalapeños for another 4-5 minutes.
  • Strain the jalapeños out and into jars.
  • Cook the syrup for an additional 5 minutes.
  • Pour the liquid (carefully) into the jars and tightly close.
  • It will last in the refrigerator for 1 week or so before eating.

Last Step:

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Candied Jalapenos

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4 comments on “Candied Jalapeños (Cowboy Candy)”

  1. Do the jalapenos get soft and squishy?
    I canned some last year, and while they have a good flavor, the texture is very soft.

  2. Avatar photo
    Laura Johnson

    5 stars
    Absolutely delicious!!! I’m wondering g if you can put the jalapeños in the jars uncooked, then add the hot liquid and process them so they last longer!!! ???
    Have you tried this??? I’m just thinking of gifts….

    1. Avatar photo
      Betsy Miracle

      That’s what I do and it turns out the same. I find out that it I cook them in the brine they cook up too much and get all shriveled. I’m doing 30# tomorrow!!