The Pioneer Woman Tasty Kitchen
Profile Photo

Candied Jalapenos (Cowboy Candy)

4.97 Mitt(s) 34 Rating(s)34 votes, average: 4.97 out of 534 votes, average: 4.97 out of 534 votes, average: 4.97 out of 534 votes, average: 4.97 out of 534 votes, average: 4.97 out of 5

Prep:

Cook:

Level: Intermediate

System:

36
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These little beauties are so addictive: sweet, spicy, and tangy. Once you start eating these, you’ll find all sorts of places to stash them—sandwiches, potato salad, grilled meat, and pasta, just to name a few.

Ingredients

  • 3 pounds Firm, Fresh Jalapeno Peppers, Washed
  • 2 cups Cider Vinegar
  • 6 cups White Granulated Sugar
  • ½ teaspoons Turmeric
  • ½ teaspoons Celery Seed
  • 3 teaspoons Granulated Garlic
  • 1 teaspoon Ground Cayenne Pepper

Preparation

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. Add the pepper slices 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 do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.

Note: 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!

To can, place jars in a canner and 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!

47 Comments

You must be logged in to post a comment.

Profile photo of Pamela

Pamela on 10.5.2017

Fabulous! Family and friends love these have them begging for more. We cut some up and added to corn bread, now the only way we have corn bread. Used in scrambled eggs and tuna salad really stepped a boring dish up. Thank you for sharing a wonderful recipe.

Profile photo of Debbie

Debbie on 7.29.2017

These are the best peppers ever!! I cannot can enough to keep up with my family’s demands!! Thanks for the forever recipe.

Profile photo of Wanita Gowen

Wanita Gowen on 8.17.2016

Haven’t made this yet, wondering, are they crispy?

Profile photo of Cindy Snell

Cindy Snell on 8.8.2016

If you use fresh garlic how much?

Profile photo of Arden Sleadd

Arden Sleadd on 9.20.2014

These are addictive! I have used this recipe several times now. However, I just compared your processing times with USDA guidelines, and they are TOO SHORT. Please investigate this. My book says 35 minutes are needed. Now I am very concerned that I have been giving away jars of this yummy stuff to a lot of people, and they may not be safe after standing the on the shelf for a year!

34 Reviews

You must be logged in to post a review.

Profile photo of Pamela

Pamela on 10.5.2017

Love these. Thank you for sharing a simple yet wonderful recipe. Try cutting these up and baking in corn bread, fantastic. Can’t wait for this batch to be ready

Profile photo of garlicmakesitgood

garlicmakesitgood on 9.18.2013

These are great! I made a half recipe and gave a few jars as gifts. Everyone I gave them to have raved about them and asked for the recipe. Thanks for sharing!

Profile photo of Shelli Myers

Shelli Myers on 1.2.2013

Totally addictive! 3 pounds of jalapenos is a lot but well worth it.

Profile photo of Kelli

Kelli on 12.2.2012

I made these over a year ago and got rave reviews from my family and co-workers. I am making a batch to give for Christmas gifts, which I know they will love and also came across a can from 2011, can’t wait to compare. Thank you for sharing!

Profile photo of julielyn68

julielyn68 on 6.30.2012

These are OUTSTANDING!!! They are not spicy, just perfectly sweet. The taste reminds me of the Harry and David Pepper jelly, DELICIOUS. We are eating them right now over cream cheese w/crackers, yum!

Related Recipes

Chili Soup (Pressure Canning)
Profile Photo by Trish Boese in Canning
This recipe makes 7 quarts of soup using a home pressure...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


Blueberry Pie Filling
Profile Photo by Trish Boese in Canning
This is our favorite topping on plain cheesecake.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 30 Level: Easy


Peach Pie Filling
Profile Photo by Trish Boese in Canning
The taste of summer in a jar! Now maybe I will...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 7 Level: Easy


Freezing Summer Peaches
Profile Photo by Patricia @ ButterYum in Canning
I absolutely love when fresh peach season arrives. This is the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


5-Ingredient Healthy Pickled Beets
Profile Photo by Sal @ Berry Sweet Life in Canning
These 5-ingredient pickles are healthy, delicious, so easy to make, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy