If you’re on the hunt for a recipe that will kick your sandwiches, salads, tacos, and just about everything else up a notch, then look no further! Inspired by the kind of hearty, flavorful recipes you might find from the Pioneer Woman herself, this Candied Jalapenos recipe is about to become your new kitchen obsession. These aren’t just any pickles; they are a sweet, spicy, and utterly addictive condiment that will have everyone begging for more.
For years, my family and friends have raved about Candied Jalapenos. It’s one of those recipes that once you taste it, you’ll understand the hype. And if you need any convincing, just imagine the perfect balance of sweet and heat, transforming ordinary dishes into something truly special.
My journey with candied jalapenos began with a casual mention from a friend. She couldn’t stop talking about these magical, sweet and spicy jalapenos that elevated even the simplest sandwich. Intrigued, I dove headfirst into the world of candied jalapeno recipes, exploring countless variations to discover the absolute best approach. After sifting through nearly thirty recipes for Candied Jalapenos, also known as cowboy candy – who knew there were so many ways to candy a jalapeno? – I even consulted with local food preservation experts to ensure we got it just right, especially when it comes to canning.
Easy canning project Candied Jalapenos from foodiewithfamily.com
Canning jalapenos, being a low-acid food, requires careful attention to safety. When canning peppers, you have two reliable methods: pressure canning or acidification. Acidification, which involves adding vinegar or lemon juice to increase acidity, was the route I chose over pressure canning. My aim was to preserve some of the delightful texture of the jalapenos, knowing that pressure canning could turn them into a less desirable mush.
The result? Absolutely incredible. These Candied Jalapeno rings are a flavor explosion – sweet, spicy, and savory all at once. They’re dangerously easy to eat with practically anything.
In my kitchen, these candied jewels have become incredibly versatile. I sneak them into sandwiches for an unexpected zing, chop them up to add a sweet heat to baked beans, tuck them into tacos for an extra layer of flavor, and even use the leftover syrup to glaze meats on the grill. And for a truly addictive appetizer? Try them perched on top of cream cheese and crackers – pure deliciousness!
It’s not just me who’s obsessed. Scroll through the comments section of any good candied jalapeno recipe online, and you’ll find countless readers suggesting drizzling the syrup over vanilla ice cream! Intriguing, right? Have you ever tried that?
Candied Jalapenos on cream cheese and crackers from foodiewithfamily.com
For something so simple to prepare, candied jalapenos deliver an unbelievable amount of flavor. Trust me, you’re going to want to make the largest batch of Candied Jalapenos you can manage.
Because the moment you open that first jar, restraint goes out the window. They’re that irresistible.
Why This Candied Jalapenos Recipe is a Must-Try
These candied jalapenos have become an annual canning tradition in my home, and for good reason. Knowing that my pantry is stocked with jars of these sweet and spicy delights brings joy to every meal and simplifies holiday gift-giving. A jar of homemade cowboy candy is a gift that’s always appreciated!
Now, if the thought of canning makes you nervous, or if you’ve always been a bit intimidated by the process, take a deep breath. Canning is entirely optional! You can easily refrigerate these candied jalapenos instead.
To skip the canning process, simply follow the recipe instructions up to the canning step. Then, store the jars of candied jalapenos in your refrigerator, where they’ll happily keep for up to three months.
Canning ensures they’ll last for a year on your shelf, but if refrigeration is the barrier standing between you and a jar of homemade cowboy candy, then by all means, use your refrigerator! The most important thing is to experience the incredible flavor of these candied jalapenos.
Choosing the Right Jalapenos
For this cowboy candy recipe, fresh jalapenos are non-negotiable. Many have asked about using frozen or canned jalapenos, but unfortunately, they just won’t work the same way.
Using pre-cooked or frozen peppers is a no-go because the cooking or freezing process begins to break down the cell walls of the peppers. Cooking them again in the syrup would further break them down, resulting in mushy, rather than delightfully crisp-tender, candied jalapenos. Freshness is key to achieving the perfect texture.
Are Candied Jalapenos Spicy?
Yes, absolutely! They are jalapenos after all.
One of the exciting (and sometimes unpredictable) things about jalapenos is their varying heat levels. You never truly know how hot they are until you slice into them. There’s a saying that the more tan veins a jalapeno has, the hotter it will be, though this isn’t always a foolproof method.
The final heat level of your candied jalapenos will depend on the peppers you use. Keep in mind that they will be quite fiery immediately after cooking, but the heat will mellow slightly as they age and the flavors meld over time.
And a word to the wise: always wear gloves when handling jalapenos! It’s not about being wimpy; it’s about being smart.
Jalapenos have a wide range on the Scoville scale, and processing a large batch of particularly potent peppers without gloves can lead to a very uncomfortable surprise. Trust me on this one!
While this recipe is crafted for jalapenos, many adventurous cooks have successfully substituted other peppers like serranos, habaneros, bell peppers, and banana peppers. Feel free to experiment and get creative with different fresh peppers, keeping the total quantity at 3 pounds. Some readers have also chopped the peppers instead of slicing them into rings to make a delicious candied jalapeno relish – another fantastic option!
Wondering how many jalapenos make up 3 pounds? Since jalapenos vary in size, there’s no precise number.
However, approximately 60 jalapenos will weigh around 3 pounds. It’s always best to measure by weight rather than count due to size variations.
Tips for Slicing Jalapenos
Let’s talk about slicing those 3 pounds of peppers! The quickest and easiest method is using the slicing blade of a food processor, feeding the peppers standing upright into the chute.
No food processor? A mandoline slicer works wonders too! And if you don’t have either of those, don’t worry. Simply take your time, put on those gloves, and slice the peppers by hand with a sharp knife.
A frequently asked question is whether to remove the seeds. In my recipe, we keep the seeds in. Contrary to popular belief, the seeds themselves don’t hold the majority of the heat. The real heat resides in the membrane inside the pepper.
Since we’re keeping the membranes, there’s no need to fuss over removing the seeds. Let’s get to the cowboy candy recipe!
Key Ingredients for the Best Cowboy Candy Recipe
It’s crucial not to reduce the sugar in this cowboy candy recipe. Sugar plays a vital role, not only in achieving the perfect texture of both the peppers and the syrup but also in preserving the peppers, especially if you choose to can them.
I originally added turmeric to enhance the color of the candied peppers. However, I discovered that it also imparts a subtle, warm hint of mustard flavor that beautifully complements the sweet and spicy profile, so it became a permanent ingredient.
I prefer using Bragg’s Apple Cider Vinegar for its rich flavor, but any undiluted cider vinegar will work perfectly. In a pinch, you can substitute white distilled vinegar, though it will result in a slightly sharper taste to the syrup.
Granulated garlic is my go-to for this recipe because it doesn’t clump like garlic powder. If you only have garlic powder, you can use it, but remember to halve the amount. So, instead of 3 teaspoons of granulated garlic, use 1 ½ teaspoons of garlic powder. Alternatively, dried garlic flakes can be used – in that case, use 2 tablespoons of flakes in place of 3 teaspoons of granulated garlic.
Lastly, let’s talk about celery seed and cayenne pepper. Celery seed adds a unique umami depth to the cowboy candy that’s hard to replicate. Even if you’re not a fan of celery, don’t worry – these don’t taste like celery pickles. It’s a subtle addition that enhances the overall savoriness and is readily available in most grocery stores.
Cayenne pepper, on the other hand, is optional. It adds a significant kick of heat, but it’s a different kind of heat than the fresh jalapenos – earthier and slightly smoky. I love the complexity it adds to the candied jalapenos. If you prefer a milder heat, feel free to omit the cayenne pepper.
Candied Jalapenos Recipe: Step-by-Step
A common question is WHEN to start timing the boiling of the peppers. Begin timing once the liquid returns to a full rolling boil – meaning the boil doesn’t stop even when you stir.
Once it reaches a full rolling boil, reduce the heat to a simmer and gently simmer for exactly 4 minutes. To clarify, you’re bringing them to a boil, then immediately reducing to a simmer for 4 minutes, not boiling hard for the entire time.
Many people worry when their peppers look shriveled after simmering, jarring, and canning. Don’t worry, this is normal!
They will appear shriveled when you pack them into jars if you’ve simmered them correctly. The magic happens during the 4-week resting period after processing – they will re-plump and become perfectly juicy and flavorful.
Yes, I said 4 weeks. While impatience might strike (my husband has been known to sneak a jar at the two-week mark!), the flavor and texture truly improve dramatically when you allow them to mellow for at least 4 weeks after canning.
Patience is key, and the reward is well worth the wait.
Serving Suggestions for Cowboy Candy:
We adore candied jalapenos, or cowboy candy, on cream cheese and crackers – it’s a classic for a reason! But their versatility extends far beyond appetizers. Try them in sandwiches, with Bacon Wrapped Hot Dogs, in salads, taco soup, tortilla soup, tacos, and even on pizza. They’re also fantastic chopped up in dips for an extra layer of flavor and a touch of sweetness and heat.
The possibilities are endless! I wouldn’t be surprised if my husband started putting them on his breakfast cereal if he thought he could get away with it!
3 pounds of jalapenos sliced for Candied Jalapenos from foodiewithfamily.com
Essential Equipment for Making Candied Jalapenos
- Chef’s knife
- Cutting Board
- Large stainless steel stockpot
- Long handled stainless steel slotted spoon
- Half pint jars
Helpful (but not essential) Equipment
- Rubber gloves or disposable gloves
- Food processor with a slicing disc
- Canning funnel
- Stainless steel ladle
- Canning tongs
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Worried it’s too difficult? It’s Easier Than You Think!
To show you just how simple the process is, check out this video demonstration!
Candied Jalapenos Recipe
Wearing gloves, remove the stems from all jalapeno peppers. The easiest method is to slice a small disc off the stem-end, removing the stem along with it. Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds using a chef’s knife or a food processor with a slicing blade. Set aside.
In a large pot, combine cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and cayenne pepper. Bring to a full rolling boil, then reduce heat and simmer for 5 minutes.
Increase heat to HIGH, add the sliced peppers, and return to a hard boil. Reduce heat again to simmer and cook for exactly 4 minutes. Use a slotted spoon to transfer peppers into clean, sterilized canning jars, leaving ¼ inch headspace at the top.
Return the pot of syrup to the burner and bring to a full rolling boil again. Boil hard for 6 minutes.
Ladle the boiling syrup into the jars over the jalapeno slices, ensuring ¼ inch headspace remains. Insert a chopstick or butter knife down to the bottom of each jar a few times to release any trapped air bubbles. Adjust syrup level if needed. Wipe jar rims with a clean, damp paper towel and seal with new two-piece lids, tightening to fingertip tightness.
Process jars in a boiling water bath canner, ensuring jars are covered by 2 inches of water. Bring water to a full rolling boil. Once boiling, process half-pint jars for 10 minutes or pint jars for 15 minutes.
After processing, turn off heat and let jars rest in the hot water for 5 minutes. Then, use canning tongs to transfer jars to a cooling rack.
*If you have leftover syrup (and you likely will), don’t discard it! Can it in half-pint or pint jars. It’s delicious brushed on grilled meats, added to potato salad, or countless other uses. Get creative!*
Let jars cool undisturbed for 24 hours. Once cooled, wipe jars with a clean, damp cloth and label.
Allow candied jalapenos to mellow for at least two weeks, ideally a month, before enjoying for the best flavor.
Sweet, spicy Candied Jalapeno from foodiewithfamily.com
Candied Jalapenos Recipe
Rate Recipe
By Rebecca Lindamood
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields: 4-6 half pints
These sweet, savory, spicy, and crunchy pickled jalapeno rounds are incredibly addictive! Perfect on sandwiches, tacos, rice, or baked into cornbread. You’ll want to make batch after batch!
Ingredients
- 3 pounds fresh, firm jalapeno peppers, washed
- 2 cups cider vinegar
- 6 cups white granulated sugar
- ½ teaspoon turmeric
- ½ teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
- Wearing gloves, remove jalapeno stems by slicing a small disc off the stem-end. Discard stems.
- Slice peppers into uniform 1/8-1/4 inch rounds. Set aside.
- In a large pot, bring cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Raise heat to boiling again, add pepper slices, return to a hard boil, then reduce heat and simmer for 4 minutes.
- Use a slotted spoon to transfer peppers to clean, sterile canning jars, leaving ¼ inch headspace. Return syrup to a rolling boil and boil hard for 6 minutes.
- Ladle boiling syrup into jars over jalapenos, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rims and seal with two-piece lids to fingertip tightness.
- Optional: Can leftover syrup in half-pint or pint jars. Great for grilling or potato salad!
- Process jars in a boiling water bath canner for 10 minutes (half-pints) or 15 minutes (pints) once boiling. Let rest in hot water for 5 minutes, then transfer to a cooling rack to cool for 24 hours. Label and store.
- Allow to mellow for at least 2 weeks, preferably a month before eating.
Notes
Double this recipe – you’ll be glad you did! YIELDS 4-6 HALF PINTS.
Nutrition
Calories: 88kcal
Carbohydrates: 22g
Sodium: 2mg
Potassium: 81mg
Sugar: 21g
Vitamin A: 230IU
Vitamin C: 32.6mg
Calcium: 4mg
Iron: 0.3mg
Nutritional information is an estimate.
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Want More Food Preservation Recipes Like Candied Jalapenos? Try these!
Originally posted May 23, 2010, updated in 2015, 2017, and June 2022.
