Cowboy Candy Jalapeños – Easy Canning Recipe
Cowboy candy, also called candied jalapeños, is a relatively modern way of preserving hot peppers. Commonly associated with Texas, sliced jalapeños are simmered in a sweet vinegar syrup until they become deliciously sweet, tangy, and spicy.
My daughter-in-law gifted us a jar last year, and Hubs ate the whole thing before I even had a chance to try it. Anything he loves that much, I knew I had to learn how to make for him. This is her recipe, and it’s delicious!
This easy cowboy candy jalapeño recipe uses fresh peppers, sugar, pickling vinegar, garlic, and a few simple spices. The finished jars are perfect for serving with cream cheese and crackers, burgers, pulled pork, tacos, sandwiches, and all sorts of savory dishes.
Water Bath Canning Cowboy Candy
Although cowboy candy doesn’t have to be canned, this recipe is made for water bath canning so you can tuck the sealed jars away in the pantry and enjoy them later.
If you only want to make a small batch, you can also make refrigerator cowboy candy instead. Just keep the finished jars chilled and skip the water bath canning step.
Once a jar is opened, keep it refrigerated.
Cowboy Candy with Jalapeños Recipe
Cowboy candy is made by simmering sliced jalapeños in a sweet, tangy vinegar syrup with garlic and spices. The peppers soften slightly as they cook but still keep enough texture to make them perfect for serving as a condiment or appetizer.
This recipe uses 4 pounds of fresh jalapeños and makes approximately 6 to 8 half-pint jars.
Cowboy Candy Ingredients
Cowboy candy is made with just a handful of simple ingredients, including fresh jalapeños, pickling vinegar, sugar, garlic, and a few warm spices.
- 4 pounds fresh jalapeño peppers
- 3 cups pickling vinegar, at least 5% acidity
- 4 cups granulated sugar
- 2 teaspoons ground turmeric
- 1 teaspoon cayenne pepper
- 2 teaspoons mustard seed
- 2 teaspoons salt
- 6 cloves garlic, thinly sliced
Equipment for Canning Cowboy Candy
Because cowboy candy is a water-bath canning recipe, there are a few pieces of equipment you will want to have ready before you begin. Most of it is standard canning equipment, but having everything washed, organized, and within reach makes the process much easier once the jalapeños and syrup are hot.
- Water bath canner with rack
- 6 to 8 half-pint canning jars with lids and rings
- Large stainless steel kettle
- Canning funnel, jar lifter, and ladle
- Sharp knife or mandoline
- Disposable gloves
Step 1: Prepare the Jars
Sterilize the canning jars and keep them hot until you are ready to fill them. You can sterilize the jars by boiling them in water or running them through a hot dishwasher cycle.
Wash the lids and rings in hot soapy water, rinse well, and set them aside.
Step 2: Prepare the Jalapeños
Put on disposable gloves before handling the jalapeños. The pepper oils can linger on your hands, so avoid touching your face or eyes while you are working.
Remove the stems, then slice the jalapeños into approximately 1/4-inch rings. You can use a sharp knife, but a mandoline makes quick work of four pounds of peppers and keeps the slices nice and even. If using a mandoline, you don’t have to remove the tops first; just slice the jalapeño until you reach the stem section.
Place the sliced jalapeños in a large bowl, cover with plastic wrap, and set aside while you prepare the syrup.
Step 3: Make the Sweet Pickling Brine
Add the pickling vinegar, sugar, salt, sliced garlic, turmeric, cayenne pepper, and mustard seed to a very large kettle because you will be adding all of the sliced jalapenos later.
Heat over medium heat, stirring regularly, until the sugar is completely dissolved.
Once the sugar has dissolved, add the sliced jalapeños and stir gently to coat them in the hot brine.
Step 4: Simmer the Jalapeños
Reduce the heat to medium and simmer the jalapeños in the sweet pickling brine for 15 minutes, stirring occasionally so they cook evenly.
The jalapeños will soften slightly as they simmer and begin soaking up that sweet, tangy brine.
Step 5: Get the Canning Area Ready
While the jalapeño mixture is simmering, gather your canning supplies onto the counter so everything is ready to go.
Have a cutting board or a tea towel-covered section of counter ready for the hot jars. Set out your jar lifter, canning funnel, ladle, hot jars, lids, and rings so they are all within easy reach.
Once the jalapeños are finished simmering, you can move straight into filling the jars without stopping to look for anything.
Step 6: Fill the Jars
Using the canning funnel and ladle, carefully fill each hot jar with the jalapeño slices and sweet pickling brine, leaving 1 inch of headspace.
Wipe the rim of each jar with a clean damp cloth, then add the lid and screw band. Tighten the band until it is fingertip tight.
Step 7: Process the Jars
Place the filled jars into the water bath canner, making sure they are covered by at least 1 inch of water.
Bring the water to a full boil and process the jars, adjusting the processing time for your elevation if needed.
Cowboy Candy Processing Times by Elevation
Process the jars in a boiling water canner for 15 minutes, adjusting the processing time for your elevation if needed.
0 to 1,000 feet: 15 minutes
1,001 to 3,000 feet: 20 minutes
3,001 to 6,000 feet: 20 minutes
6,001 to 8,000 feet: 25 minutes
When the processing time is finished, turn off the heat and remove the canner lid. Let the jars sit in the hot water for 5 minutes before removing them.
For more information about adjusting processing times for your elevation, see the National Center for Home Food Preservation’s canning guidelines.
Selecting the Correct Processing Time — National Center for Home Food Preservation
Step 8: Cool the Jars
Carefully remove the jars from the water bath canner using a jar lifter and place them upright on the prepared cutting board or tea towel.
Leave a little space between the jars so air can circulate around them as they cool.
Let the jars cool completely, undisturbed for 12 to 24 hours. Avoid tightening the rings or pressing on the lids while the jars are cooling.
How to Serve Cowboy Candy
Cowboy candy can be served cold, at room temperature, or warmed, depending on how you are using it. For cream cheese and crackers, I like it chilled or slightly cool. On burgers, pulled pork, tacos, grilled chicken, sandwiches, or nachos, room temperature works perfectly.
It is also delicious added to a charcuterie board or served alongside cheese and crackers. Don’t forget the sweet pickling syrup either. A spoonful can be stirred into barbecue sauce, brushed over grilled meat, or drizzled over cream cheese along with the jalapeños.
How Long Does Cowboy Candy Keep?
Properly processed and sealed jars should be stored in a cool, dark, dry place. For the best quality, plan to use your home-canned cowboy candy within one year.
Once a jar is opened, keep it refrigerated and use it within about 5 to 7 days.
Cowboy Candy Jalapenos
Ingredients
- 4 pounds fresh jalapeno peppers
- 3 cups pickling vinegar at least 5% acidity
- 4 cups granulated sugar
- 6 cloves garlic thinly sliced
- 2 teaspoons ground turmeric
- ½ teaspoon cayenne pepper
- 2 teaspoons mustard seed
- 2 teaspoons pickling salt
Instructions
- Wash the canning jars and keep them hot until ready to fill. Wash the lids and rings in hot soapy water, rinse well, and set aside.
- Wearing disposable gloves, slice the jalapenos into 1/4 inch rings. A mandoline works well for keeping the slices even.
- Add the pickling vinegar, sugar, sliced garlic, turmeric, cayenne pepper, mustard seed, and pickling salt to a very large kettle. Heat over medium heat, stirring regularly, until the sugar is completely dissolved.
- Add the sliced jalapenos to the sweet pickling brine. Reduce the heat to medium and simmer for 15 minutes, stirring occasionally.
- While the jalapenos simmer, gather your canning supplies and prepare a board or towel covered counter for the hot jars.
- Ladle the hot jalapenos and brine into the prepared half pint jars, leaving 1/2 inch of headspace.
- Wipe the jar rims clean, add the lids and rings, and tighten until fingertip tight.
- Place the jars in the water bath canner, making sure they are covered by at least 1 inch of water.
- Bring the water to a full boil and process for 15 minutes, adjusting the processing time for your elevation if needed.
- Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
- Using a jar lifter, carefully remove the jars and place them upright on the prepared counter.
- Leave the jars undisturbed for 12 to 24 hours.
- Check the seals by pressing the center of each lid. Properly sealed lids should not flex. Refrigerate any jars that did not seal and use those first.
Notes
- Wear disposable gloves when handling the jalapeños, and avoid touching your face or eyes.
- The heat level will vary depending on the jalapeños you use. The cayenne adds extra heat, while the sweet brine helps balance it.
- Store properly sealed jars in a cool, dark place and refrigerate after opening.
- Adjust the water bath processing time for your elevation if needed.
If you love sweet and spicy recipes, be sure to save this easy cowboy candy recipe for later. These canned jalapeños are delicious with cream cheese and crackers, burgers, pulled pork, tacos, and so much more.
I hope you enjoy this homemade cowboy candy as much as Hubs does. It is one of those simple canning recipes that turns a big batch of fresh jalapeños into something really special. Whether you serve it with cream cheese and crackers or spoon it onto burgers, pulled pork, or tacos, I think these sweet and spicy jalapenos are going to disappear quickly.
More Easy Canning Recipes to Try
Canned Salsa
A homemade canned salsa is such a useful pantry staple to have on hand. It is perfect for serving with chips, tacos, nachos, or alongside your favorite Mexican-inspired meals.
Homemade Cucumber Relish
This homemade cucumber relish is one of my most popular canning recipes and a great way to preserve fresh garden vegetables. It is delicious on burgers, hot dogs, sandwiches, and so much more.