This versatile condiment is perfect for spice lovers and can be used in a variety of ways. Whether you want to can them for long-term storage or refrigerate for quick use, this guide provides comprehensive instructions, serving suggestions, and creative uses for the leftover juice.
I’m going to teach you step-by-step canning and refrigerator instructions, give you creative ways to use the leftover juice, serving ideas, and expert tips for perfect preparation.
Our Favorite Sweet and Spicy Condiment: Cowboy Candy
I’ve been making these sweet and spicy jalapeños for years, and they’ve become a staple in my kitchen. They’re the perfect condiment year-round, whether topping burgers, diced into Mexican dishes, added to dips, or mixed into a comforting bowl of Homemade Canned Chili.
The spicy jalapeno rings can add a delightful, sweet, and spicy kick to your meals. If you like a combination of sweet and heat, cowboy candy jalapenos can be a tasty addition to your canning season.
Ingredients For Making Canned Cowboy Candy
All you need are a few simple ingredients to whip up a batch of spicy, sweet jalapeno peppers!
- Jalpenos: You are going to need 3 pounds of jalapeno peppers. If you don’t have that many jalapenos, you could also easily cut this recipe in 1/2 if you prefer.
- Vinegar: When purchasing vinegar, be sure you get a 5% acidic apple cider vinegar. This type of vinegar is ideal for preserving jalapenos and ensuring their safety for long-term storage.
- Sugar: Use white granulated sugar for this recipe.
- Seasoning: You will use classic pickling seasonings such as turmeric, celery seed, garlic, and cayenne pepper for a little extra heat.
How To Cut and Core Jalapenos
I always use disposable gloves when cutting jalapenos. Just be sure not to rub your face when you have the gloves on.
- Remove the Stem: Cut off the stem end of the jalapeños.
- Slice Evenly: Slice the jalapeños into uniform rings, about 1/4 inch thick. Uniform slices ensure even cooking and texture.
- Seed Removal (Optional): For a milder flavor, remove the seeds after you slice them into rings.
Cowboy Candy Water Bath Method
Prepare The Canner
- Before you start preparing your peppers, place a canner rack in the bottom of a boiling water canner. Fill the canner half full with clean, warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.
Bring To A Boil
Center the canner over the burner and preheat the water to 180 degrees F. for hot-packed foods. You can begin preparing the peppers while this water is preheating.
How To Cut and Core Jalapenos
I always use disposable gloves when cutting jalapenos. Just be sure to not rub your face when you have the gloves on.
- Remove the Stem: Cut off the stem end of the jalapeños.
- Slice Evenly: Slice the jalapeños into uniform rings, about 1/4 inch thick. Uniform slices ensure even cooking and texture.
- Seed Removal (Optional): For a milder flavor, remove the seeds after you slice them into rings.
Prepare The Syrup
- In a large pot, add cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and cayenne pepper.
- Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat and simmer for about 5 minutes until the sugar dissolves completely and the spices are well incorporated.
Add The Jalapenos To Syrup
- Raise the heat for the syrup again to a boil.
- Add the jalapeno pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. If you go longer than 4 minutes the peppers get soft and soggy when canned.
Fill Jars
- Use a slotted spoon to transfer the jalapenos, loading them into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
- Ladle or pour the syrup into the jars over the candied jalapeno slices to 1/4 inch headspace; insert a butter knife into the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary.
Seal Jars
- Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness. Place jars in the canner rack.
- Place the rack 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.
Cool
- Using a jar lifter, remove the jars one at a time, being careful not to tilt them. Carefully place them directly onto a kitchen towel or cake cooling rack, leaving at least one inch of space between them during cooling. Avoid placing the jars on a cold surface or in a cold draft.
Refrigerator Cowboy Candy Instructions
If canning isn’t your thing or you want a quicker option, try this refrigerator method:
- Prepare the Jalapeños and Syrup: Follow the same instructions for preparing the jalapeños and cooking the syrup.
- Fill the Jars: Pack the jalapeños into clean jars and pour the hot syrup over them, leaving 1/2 inch of headspace.
- Seal and Refrigerate: Place a tight-fitting lid on the jars and let them cool on the counter. After cooling, store in the refrigerator. This method will keep the cowboy candy fresh for up to two months.
Gina’s Tips for Recipe Success
- Choose Fresh Jalapeños: Opt for firm, fresh jalapeños without blemishes for the best texture and flavor.
- Control the Heat: Adjust the spiciness by leaving in or removing the seeds and membranes.
- Use Non-Reactive Cookware: Use stainless steel or enamel pots to avoid reactions with the acidic vinegar.
- Consistency Matters: Ensure a consistent thickness in your jalapeño slices for even cooking.
- Let It Rest: For the best flavor, let canned cowboy candy sit for at least 2 weeks before consuming.
- Don’t Reduce the Sugar: Reducing the sugar may affect the preservation process and the final texture. It’s best to follow the recipe as written for safe canning.
- Leftover Syrup: Be sure to can your leftover syrup, too, or keep it in the refrigerator. It makes a great addition to marinades on meat or a seasoning sauce to anything you want to add a little sweet heat to.
Cowboy Candy Variations Ideas
Want to change up the flavor of your canned jalapeños recipe? Here are some amazing variations you can try out!
- Peppers: You can use other types of peppers, like serranos, or even milder varieties, like banana peppers, to make cowboy candy. The heat level will vary depending on the pepper used.
- Green and Red Cowboy Candy: Use 1/2 very ripe red jalapenos and 1/2 green. Follow the basic recipe.
- Tropical Cowgirl Candy: Substitute 1/3 of the jalapenos for small fresh pineapple pieces.
Great Ways To Serve Cowboy Candy
Not sure how to use up all your jars! Here are just a few of my favorites!
- Burgers: Top your favorite burger with a few slices of cowboy candy jalapenos to add a sweet and spicy kick.
- Pimento Cheese: You can add chopped candied jalapenos to the Masters Pimento Cheese Recipe or try my Spicy Pimento Cheese Dip.
- Tacos: Include candied jalapenos in your taco meat and fillings for an extra burst of flavor.
- Pizza: Use them as a pizza topping for a sweet and spicy contrast with the savory flavors of the pizza.
- Nacho Casserole: Sprinkle candied jalapenos over a plate of nachos for a spicy and sweet dimension.
- Cheese and Charcuterie Boards: Serve cowboy candy alongside an assortment of cheeses and cured meats for a unique and tasty addition to your charcuterie bo
- Cornbread: Chop and mix in when baking cornbread.
- Easy Mexican Appetizers: To make candied jalapeno dip, mix a block of cream cheese with 1/4 cup of chopped candied peppers. Serve with corn chips.
Creative Ways To Use Leftover Syrup
I usually have a little left over syrup left from making cowboy candy. Don’t throw it away! The syrup is a flavor-packed brew that shouldn’t go to waste. Here are some creative uses:
- Glaze for Meats: Use the syrup as a glaze for grilled meats, such as chicken, pork, or ribs. It adds a sweet and spicy caramelized finish.
- Salad Dressing: Mix with olive oil and vinegar to create a spicy-sweet salad dressing.
- Marinade: To infuse tofu, shrimp, or vegetables with bold flavors, use it as a marinade.
- Cocktail Ingredient: Add a spoonful to cocktails like margaritas or Bloody Marys for an unexpected kick.
- Drizzle Over Cheese: For a zingy appetizer, drizzle the syrup over warm, soft cheeses like brie or goat cheese.
- Salsa: Add it to your favorite salsa for a sweet and spicy version that’s great with chicken and seafood!
- Dip: Mix it into room temperature whipped cream cheese and serve it as a dip for chips, veggie sticks or crackers.
How To Store Canned Pickled Jalapenos
- Home-canned pickled sliced jalapenos should be stored in a cool, dark place, like a pantry or cellar, to maintain their quality. For the best taste and texture, they can typically be safely stored for up to a year.
- Once you open canned cowboy candy, store any leftovers in the refrigerator.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Cowboy Candy: Pickled Jalapenos Refrigerator or Canned
Cowboy candy, also known as candied jalapeños, is a delightful combination of pickled sweet and spicy flavored condiment that adds a zesty kick to main dishes and appetizers.
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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Ingredients
- 3 pounds jalapeno peppers, washed, fresh and firm
- 2 cups apple cider vinegar
- 6 cups white granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
Prepare Jalapenos
- Wearing latex gloves, cut off the stem end of the jalapeños.3 pounds jalapeno peppers
- Slice the jalapeños into uniform rings, about 1/4 inch thick. Uniform slices ensure even cooking and texture.
- For a milder flavor, remove the seeds after you slice them into rings.
Prepare Syrup
- In a large pot, combine sugar, vinegar, garlic powder, turmeric, ground ginger, mustard seeds, and cayenne pepper.2 cups apple cider vinegar, 6 cups white granulated sugar, 1/2 teaspoon turmeric, 1/2 teaspoon celery seed, 3 teaspoons granulated garlic, 1 teaspoon ground cayenne pepper
- Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat and simmer for about 5 minutes until the sugar dissolves completely and the spices are well incorporated.
- Raise the heat to boil again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes.
Process Jars
- Use a slotted spoon to transfer the jalapenos, loading them into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
- Ladle or pour the syrup into the jars over the candied jalapeno slices to 1/4 inch headspace; insert a butter knife into 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. Place jars in canner rack.
- Place the rack 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.
- Using a jar lifter, remove the jars one at a time, being careful not to tilt them. Carefully place them directly onto a kitchen towel or cake cooling rack, leaving at least one inch of space between them during cooling. Avoid placing the jars on a cold surface or in a cold draft.
Refrigerator Cowboy Candy
- Prepare the Jalapeños and Syrup: Follow the same instructions for preparing the jalapeños and cooking the syrup as if you were canning the jalapenos.
- Fill the Jars: Pack the jalapeños into clean jars and pour the hot syrup over them, leaving 1/2 inch of headspace.
- Seal and Refrigerate: Place a tight-fitting lid on the jars and let them cool on the counter. After cooling to room temperature, store in the refrigerator. If kept in the refrigerator, this method will keep the cowboy candy fresh for up to two months. Be sure to make the date on top of the jar as a reference for freshness.
Notes
Gina’s Tips For Recice Sucess
- Choose Fresh Jalapeños: Opt for firm, fresh jalapeños without blemishes for the best texture and flavor.
- Control the Heat: Adjust the spiciness by leaving in or removing the seeds and membranes.
- Use Non-Reactive Cookware: Use stainless steel or enamel pots to avoid reactions with the acidic vinegar.
- Consistency Matters: Ensure a consistent thickness in your jalapeño slices for even cooking.
- Let It Rest: For the best flavor, let canned cowboy candy sit for at least 2 weeks before consuming.
- Don’t Reduce the Sugar: Reducing the sugar may affect the preservation process and the final texture. For safe canning, it’s best to follow the recipe as written.
Serving: 1tablespoon, Calories: 54kcal, Carbohydrates: 14g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 40mg, Fiber: 1g, Sugar: 13g, Vitamin A: 161IU, Vitamin C: 17mg, Calcium: 2mg, Iron: 1mg
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How long do they last in a dry cellar
I can enough to supply us for a year but sometimes we don’t get them all eaten until a year and a half.I keep them in a dry basement. Be sure to write the date on your lids with a permanent marker and store without the rings. To be sure you are following safe water bath canning practices be sure and visit: https://intentionalhospitality.com/water-bath-canning/
***According to the National Center for Home Preservation, properly canned food stored in a cool, dry place will retain optimum eating quality for at least 1 year. Canned food stored in a warm place near hot pipes, a range, a furnace, or in indirect sunlight may lose some of its eating quality in a few weeks or months, depending on the temperature. Dampness may corrode cans or metal lids and cause leakage so the food will spoil.
I’m new to canning, and can’t wait to try these out! I want to try canning some of this in the 4oz. jar to add to some gift baskets. Does that affect the canning time, or can I process them with the half-pint jars for 10 minutes?
Christine, I suggest processing them for 10 minutes. It’s not so much about the product inside, but the rubber seal getting hot enough to soften and conform to the jar top. Be sure not to not over process time-wise, because your pepper rings will get super soft and mushy. (how do I know? – I got busy and forgot to turn them off after 10 min. once. They were fine but just extra soft). I love the gift idea!
I like to add them into my deviled eggs. Takes it up a notch.
I can’t wait until I can make this! Thank you so much for sharing. ❤️
Sheri, Let me know how they turn out. Be sure to try them in my spicy pimento cheese recipe, so yummy.
I’ve tried pickling peppers, using several different recipes over the years, and found they get mushy even when adding calcium chloride. How does the texture of these hold up with the water bath processing? Thanks!
I have the EXACT same problem! It helps if the water is a full really hard boil when the jars go in, so the reboil happens quickly and so you can set the timer. This is off topic, but I have found a great way to make pickles & onions in vinegar and sugar. I make them as usual then put it in freezer containers. Then during the winter I put one in the fridge overnight to thaw. They are just like they were in summer, crisp. Maybe next year I should go on a quest for how to finally get non mushy pickles every time and then do a recipe for it.
Hi Gina, Would these be a little less spicy if I didn’t include the seeds?
Yes Michelle, if you leave the seeds out they would be less spicy. Also, be sure to cut out the white soft part that holds the seeds to the inside of the pepper. This is also were most of the heat is. I found some garden seeds for fooler jalapenos last year. They look exactly like the spicy ones but no heat. If you grew these it might be good to add some of these in if you don’t want to much heat. Alos, be sure to save any juice if you don’t use it all. A little bit in saldressings, marinades or dips is so yummy.
The title is refrigerator or canned. If I want to refrigerate and skip canning, do I just put them in the jar and refrigerate? Or do you let “ferment” on the counter for a few days?
Kathy, Good new, you can put these right into the refrigerator as soon as you put them in the jars. They are a sweet spicy treat so they do not need to ferment. These are one of my husband’s favorite spicy condiment on burgers and hot dogs. I personally like them in my Spicy Pimento Cheese recipe.
Hello, I have been trying to substitute honey for white sugar whenever possible. Sound right for this recipe??? Or stick with the white sugar? OR…Give it a try and let me know, lol
William, I have found the following information from the Oregon State Univ. Extension Service:
“Some people use honey in place of sugar in food preservation recipes. This does not reduce the sugar content of preserved foods. Two types of sugar — fructose and glucose — are the major components of honey.
Honey can be substituted for sugar in canned and frozen fruits. The flavor of honey is sweeter than that of granulated sugar so it is advisable to use less honey than the amount of sugar specified in the recipe. Be sure to use light, mild-flavored honey if you don’t want noticeable flavor changes in your preserved products.”
I also read honey has a higher acidic level than white sugar which is good when canning. I would suggest using a light early harvest honey for this recipe. Our bees fall honey harvest was dark and earthy due to the goldenrod and other fall bloomers.