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Candied Jalapenos, also known as “Cowboy Candy,” are a fantastic way to preserve fresh jalapenos in a deliciously sweet and spicy syrup. These addictive little pepper slices add a zesty kick to anything from sandwiches and burgers to charcuterie boards and appetizers. The best part? This easy recipe is perfect for both water bath canning and steam canning, making it accessible for home canners of all skill levels.

Why You’ll Love This Candied Jalapenos Recipe

This recipe combines the perfect balance of sweet, spicy, and tangy flavors, enhanced by the depth of spices like turmeric and mustard seeds. With only a few simple ingredients, you can create a pantry staple that adds a unique touch to any dish. If you’re new to canning or an experienced food preserver, this step-by-step guide will ensure success every time.

Candied Jalapenos (Cowboy Candy) Recipe

This recipe is adapted from Ball Canning’s Website. This recipe will yield about 4 pint jars of pickled jalapenos.

Ingredients

4 lbs of jalapenos, sliced into 1/4 inch rings
3 cups vinegar (Apple Cider Vinegar or White Vinegar both should be at least 5% acidity)
2 tsp salt
4 cups sugar
6 cloves of garlic, sliced
2 tsp turmeric
1/2 tsp cayenne powder
2 tsp mustard seeds

Bowl of jalapeno sliced jalapeno rings in green, orange, and red colors.

Equipment Needed

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Candied Jalapenos Recipe Instructions

This recipe is easy and only needs a few ingredients to make a delicious condiment.

Clean Jars and Lids

Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.

Prepare Canner

Using Water Bath Canner:

Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.

Using a Steam Canner:

Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.

Prepare Ingredients

Wash the jalapeno peppers under running water and drain.

While wearing gloves (to protect your hands from the jalapeno oils) remove the stems and slice your jalapenos into 1/4-inch rings. Set aside in a bowl.

Peel and slice garlic cloves.

Cook Ingredients

Combine all ingredients except for jalapenos in a large Stainless Steel Pot. Bring the mixture to a boil over high heat, stirring to dissolve the sugar.

Candied jalapeno brine boiling on a stove in a large pot.

Add jalapeno slices to the mixture, lower the heat to medium, and simmer for 15 minutes, until the jalapenos are dark green and have begun to absorb some of the brine.

Candied jalapeno rings in a large pot sitting on the stove.

Fill Jars

Once you have hot jars and hot jalapenos.

Water Bath Canner:

Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.

Steam Canner:

Remove the steam canner lid and remove your jars one at a time using your jar lifter.

Ladle hot jalapenos and liquid into hot jars, leaving 1/2 inch (1 cm) headspace. (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot liquid if necessary.

Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.

Mason jar filled with candied jalapenos sitting on a cooling rack before being Steam Canned.

Canning Processing Time

Water Bath Canner:

Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.

If your water is not boiling start your processing time when the water is boiling. Process pint jars for 15 minutes. Make sure to adjust your time for altitude.

Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.

Leave the jars in the water for 5 minutes.

Steam Canner:

Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude.

Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.

Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.

The processing times for steam canning are the same as for water bath canning. Process pint jars for 15 minutes.

Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.

When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.

Carefully remove the lid by tilting it away from you to avoid steam burns.

Four mason jars of candied jalapenos sitting in a steam canner about to be steam canned for long term storage.

Cool and Store Candied Jalapenos

Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.

Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Tips for Success:

Choose Fresh, Firm Jalapenos: Fresh jalapenos with vibrant color and firm texture will yield the best results.
Adjust Heat to Taste: If you prefer a milder flavor, reduce the amount of cayenne powder or remove the seeds and pith from some of the jalapenos before slicing. You can also make this recipe with different types of peppers. If you enjoy spicier foods select a pepper that is higher on the Scoville Scale.
Use Pickling or Kosher Salt: Avoid table salt, as it contains additives that can cloud the syrup.

Serving Suggestions:

Candied jalapenos are incredibly versatile. Serve them on crackers with cream cheese, add them to sandwiches and burgers, use them as a topping for nachos, or mix them into sauces for a spicy-sweet twist. They also make a unique gift for friends and family who appreciate a bit of heat!

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Storage:

Properly processed and sealed jars can be stored in a cool, dark place for over a year. Once opened, refrigerate and consume within a month.

This easy candied jalapenos recipe is a must-try for any food preserver. Not only does it preserve the jalapenos’ vibrant flavor, but it also turns them into a unique treat that can elevate everyday dishes. If you choose water bath canning or steam canning, this recipe will be a hit in your kitchen.

Happy canning, and enjoy the sweet and spicy Cowboy Candy!

Additional Pickling Recipes

Dill Relish

Bread and Butter Pickles

Pickled Banana Peppers

Recipe Card

Three mason jars of Candied Jalapenos (Cowboy Candy) sitting on a wooden surface.

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Candied Jalapenos or Cowboy Candy Canning Recipe

This candied Jalapeno recipe comes from Ball Cannings Website.

Yields Pint Jars

Prep Time 25

Cook Time 25

Water Bath or Steam Canning Time 15

Total Time 1 5

Equipment

Ingredients

4 lbs jalapenos sliced into 1/4 inch rings
3 cups White Vinegar (5% acidity) or Apple Cider Vinegar (5% acidity)
2 tsp salt
4 cups sugar
6 cloves Garlic sliced
2 tsp ground turmeric
1/2 tsp Cayenne Powder
2 tbsp mustard seeds

Instructions

Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
Prepare your canner
Using Water Bath Canner:
Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
Using a Steam Canner:
Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
Wash the jalapeno peppers under running water and drain.
While wearing gloves (to protect your hands from the jalapeno oils) remove the stems and slice your jalapenos into 1/4-inch rings. Set aside in a bowl.
Peel and slice garlic cloves.
Combine all ingredients except for jalapenos in a large Stainless Steel Pot. Bring the mixture to a boil over high heat, stirring to dissolve the sugar.
Add jalapeno slices to the mixture, lower the heat to medium and simmer for 15 minutes, until the jalapenos are dark green and have begun to absorb some of the brine.
Once you have hot jars and hot jalapenos.
Water Bath Canner:
Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
Steam Canner:
Remove the steam canner lid and remove your jars one at a time using your jar lifter.
Ladle hot jalapenos and liquid into hot jars, leaving 1/2 inch (1 cm) headspace. (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot liquid if necessary.
Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
Water Bath Canner:
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
If your water is not boiling start your processing time when the water is boiling. Process pint jars for 15 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
Leave the jars in the water for 5 minutes.
Steam Canner:
Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude.
Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".
Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
The processing times for steam canning are the same as for water bath canning. Process pint jars for 15 minutes.
Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
Carefully remove the lid by tilting it away from you to avoid steam burns.
Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.