appetizers/ Condiments/ DIY Foods/ Foods of the World/ Meatless/ Top 10 Must Have Recipes/ Uncategorized

Candied Jalapenos

July 17, 2021 (Last Updated: September 4, 2021)

There aren’t words that describe how delicious these savory, spicy, yet sweet, candied jalapenos, aka Cowboy Candy, are. You can put them on burgers, hotdogs, tacos,  nachos, rice, sandwiches, soup beans, or in the cornbread mix. Heck, almost anything you want to add a little sweet yet spicy flavor too.

If you’ve never had the pleasure of tasting candied jalapenos, aka Cowboy Candy, oh man, are you in for a real surprise. Candied jalapeno is truly the perfect balance of delicious sweetness and spiciness all in one jar. Trust me. They are seriously addicting!

 

 

Candied Jalapenos

Back in the day, my step-grandmother got this recipe off of an old neighbor lady after attending one of the cookouts she hosted yearly, and ever since, our family has been canning these before I was ever thought of seeing many similar recipes on Google for them, and I think it must have been a published recipe at some time. Maybe in the News Paper or a Church Cookbook–I wish I knew who I could give credit to because they deserve credit for sure.

 

 

 

Candied Jalapenos

For those of you ladies and gents who may be seriously leary over the idea of canning this recipe for Cowboy Candy, relax and breathe. You do not have to can these: you can refrigerate the Candied Jalapenos. You can use all of the instructions I have provided up to the actual canning part, then place the jars of candied jalapenos in the refrigerator for up to two or three months. 

 

 

 

 

 

Candied Jalapenos

 

Suggested Equipment 

  • Rubber gloves
  • Sharp kitchen knife
  • Cutting board
  • Canning equipment
  • Mason jars
  • New ring and lids
  • Clean towels
  • Tongs

 

 

 

Candied Jalapenos

 

 

 

Candied Jalapenos Ingredients 

  • Four to five pounds organic jalapeno peppers

  • One large Vidalia onion

  • Two cups apple cider vinegar 6% acidity

  • Six cups white sugar

  • One and 1/4 teaspoon turmeric

  • One and 1/4 teaspoon celery seed

  • Three and 1/2 garlic powder

  • 1/2 teaspoon cayenne pepper *optional

 

 

Directions for Candied Jalapenos 

  • Place on gloves and remove the stems from all of the organic jalapeno peppers. Then discard the stems.

  • Slice the jalapeno peppers 1/4 inch rounds. Reserve until needed.

  • In a large stockpot, bring organic 6% apple cider vinegar, sugar, turmeric, celery seed, garlic powder, and the ground cayenne pepper to a full boil. 

  • Reduce the heat under the stockpot and simmer for 5-6 minutes. Raise the heat to a boil again, add the jalapeno peppers and onions, return to a full boil, and then reduce the heat again and simmer for about 4 minutes. 

  • Use a slotted spoon to transfer the jalapeno peppers into clean, sterile canning jars to within 1/4 inch of the part of the jar. 

  • Then turn heat up under the pot with the canning liquid and bring to a full rolling boil. Boil for 6 minutes.

  • Use a spoon or ladle to pour the boiling liquids into the mason jars over the jalapeno slices. Release any trapped pockets of air. Adjust the level of the syrup if needed. Clean the rims of the mason jars with a clean, damp paper towel and place them on a new, two-piece lid tightly.

  • Place mason jars in a canner, cover with water by 2-inches. Bring the water to a full boil. Once it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. Once the timer goes off, use canning tongs to transfer the jars to a cooling rack or clean town. Let the jars cool down, undisturbed, for 24 hours. 

  • Allow the Candied Jalapenos to sit for at least seven days to 14 days before eating.

 

“When in doubt about canning recipes please always refer to The USDA Complete Guide to Home Canning”

 

Candied Jalapenos

Candied Jalapenos

hmccallum
There aren't words that describe how delicious these savory, spicy, yet sweet, candied jalapenos are. Add them to burgers, cornbread, tacos, rice, or sandwiches
5 from 25 votes
Prep Time 25 mins
Cook Time 25 mins
Resting time 7 d
Total Time 7 d 50 mins
Course Condiment
Cuisine American, Southern
Servings 60 Servings
Calories 91 kcal

Equipment

  • Rubber gloves
  • Sharp kitchen knife
  • Cutting Board
  • Canning equipment
  • Sterilized Mason jars
  • New rings and lids
  • Clean towels
  • Tongs
  • Slotted Spoon

Ingredients
  

  • 2 cups apple cider vinegar 6% acidity, organic
  • teaspoon turmeric
  • teaspoon celery seed
  • 6 cups granulated sugar
  • teaspoons garlic powder
  • ½ teaspoon cayenne pepper 
  • 4-5- pounds jalapeno peppers organic, sliced
  • 1 large Vidalia onion sliced

Instructions
 

  • Place on rubber gloves and remove the stems from all of the organic jalapeno peppers. Then discard the stems.
  • Slice the jalapeno peppers 1/4 inch rounds. Reserve until needed.
  • In a large stockpot, bring organic 6% apple cider vinegar, sugar, turmeric, celery seed, garlic powder, and the ground cayenne pepper to a full boil. 
  • Reduce the heat under the stockpot and simmer for 5-6 minutes. Raise the heat to a boil again, add the jalapeno peppers and onions, then return to a full boil, and then reduce the heat again and simmer for about 4 minutes. 
  • Use a slotted spoon to transfer the jalapeno peppers into clean, sterile canning jars to within 1/4 inch of the part of the jar. 
  • Then turn heat up under the pot with the canning liquid and bring to a full rolling boil. Boil for 6 minutes.
  • Use a spoon or ladle to pour the boiling liquids into the mason jars over the jalapeno slices. Release any trapped pockets of air. Adjust the level of the syrup if needed. Clean the rims of the mason jars with a clean, damp paper towel and place them on a new, two-piece lid tightly.
  • Place mason jars in a canner, cover with water by 2-inches. Bring the water to a full boil. Once it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. Once the timer goes off, use canning tongs to transfer the jars to a cooling rack or clean town. Let the jars cool down, undisturbed, for 24 hours. 
  • Allow the Candied Jalapenos to sit for at least seven days to 14 days before eating.

Notes

Allow the Candied Jalapenos to sit for at least seven days to 14 days before eating.
 
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
Please be sure to use safe procedures when deciding to use a water bath or canning technique on this recipe. You are solely responsible for your safety while using these techniques. McCallum's Shamrock Patch Blog will not be held accountable for the spoilage of canned goods resulting from this recipe or injuries. 

Nutrition

Calories: 91kcalCarbohydrates: 23gSodium: 2mgPotassium: 92mgFiber: 1gSugar: 22gVitamin A: 333IUVitamin C: 36mgCalcium: 6mg
Keyword Candied Jalapenos, Cowboy Candy, Jalapenos
Tried this recipe?Let us know how it was!

 

 

 

 

Suggested recipes to try:

  • This Old-Fashioned Southern Chow Chow recipe will take you a step back in time to Granny’s kitchen. From Kentucky to Florida and most areas in between, this tangy, sweet, and spicy Southern relish is a beloved topping for so many foods.
  • Olio di peperoncino Italian Chili Oil originates from the southern region of Calabria. Olio di peperoncino consists of 2 simple ingredients, pure top-quality authentic olive oil and dried chili peppers. It’s delicious on pizza, Italian bread, bruschetta, and even pasta dishes.
  • Southern Buttermilk Salad Dressing is a deliciously smooth, flavorful, homemade, Southern-Style salad dressing that our family has made for years to enjoy over our favorite salad greens and fixings. Made with buttermilk, creamy mayonnaise, Dijon mustard, organic apple cider, and fresh herbs, Southern Buttermilk Salad Dressing brings a tempting flavor burst to any salad.

 

 

 

 

 

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25 Comments

  • Reply
    Chef Dennis
    July 19, 2021 at 5:42 pm

    I tasted this once and it was stuck in my head! Thank you for sharing this recipe of Candied Jalapenos. Really yum!

  • Reply
    Liz
    July 19, 2021 at 3:25 pm

    We love Cowboy Candy at our house, especially on hot dogs/brats & burgers in the summer. However, I’ve always used diced jalapeños, so I was excited to try this with sliced jalapeños! Loved them!

  • Reply
    Gloria
    July 19, 2021 at 9:29 am

    Hubby loves jalapenos. I know he would pile these on sandwiches and burgers. What a great bbq condiment.

  • Reply
    Bonnie E
    July 18, 2021 at 8:50 am

    This is a great recipe our family loves it. However, my father is diabetic and I was wondering if I could sub something else in place of the sugar t o make him a batch?

  • Reply
    Alejandra
    July 17, 2021 at 12:49 pm

    I was so curious what these taste like; I’ve never had candied jalapenos up till now! Loved them!

  • Reply
    Alison
    July 17, 2021 at 12:10 pm

    Sweet yet spicy! Totally delicious for a snack or in between your favorite sandwich!

  • Reply
    Beth
    July 17, 2021 at 10:08 am

    Oh wow! These candied jalapenos are so delicious especially on anything! My hubby and I love adding them to a sandwich. It really adds so much flavor to a recipe! Can’t wait to make these again soon!

  • Reply
    Kait
    July 17, 2021 at 9:31 am

    Ooh yum, what a great combination of sweet and spicy and savory! These candied jalapenos were perfect to have on hand for snacking or adding to our nachos and tacos the other night.

  • Reply
    Biana
    July 17, 2021 at 9:20 am

    These candied jalapenos were amazing! They were perfect on our bbq chicken sandwiches. Have a great day, and thanks!

    • Reply
      hmccallum
      July 17, 2021 at 9:30 am

      Thank you, Biana! They are so yummy I put them on a lot of recipes for an added layer of flavor.

  • Reply
    Nettie V
    July 17, 2021 at 7:53 am

    Good morning! You know I think you are right about these being in a newspaper clipping! I remember my grannie from Alabama making them exactly like your recipe here! She used to can her fanny off making these. I love them on potato fritters too! I am so glad you posted this! I lost my recipe years ago and these were outstanding!

    • Reply
      hmccallum
      July 17, 2021 at 8:51 am

      Thank you so much, Nettie! I think you are right about the clipping. I just wish I could find it to add to the recipe or give due credit.

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