Candied Jalapeños (aka cowboy candy) are the perfect balance of sweet and spicy, and they might just become your go-to topper for just about everything. If you’ve got a stack of jalapenos sitting on your counter from the garden or your latest farmers market haul, you know what you need to do: candy them! The peppers get simmered in a tangy-sweet vinegar mixture, then hang out in the fridge until they hit that perfect flavor sweet spot. Once you taste these amazing sweet-heat treats, you’ll be putting them on everything.
The jar should come with a built-in fork
Back in mid-summer, my jalapeño plant had an unexpected flowering growth spurt that meant there would be a bumper crop of jalapeno peppers in early fall. In addition to chopping them up and freezing some for winter soups, I planned on using the bonus harvest for a few batches of cowboy candy — new to me — just for kicks.
Fast forward to now, and I’ve gone through an entire jar and more. I mean, I like pickled jalapenos just fine, but this sweet-heat version just blows them away.
They go with so many things. I love to pile them up on club sandwiches and green salads. Soup toppings, of course. Oh, and spread a little Boursin on a cracker and top with one or two rings. Dangerous!
As someone who’s not a huge fan of chile pepper fire, I love how the sweetness smooths out the prickly bite. You still get heat, but it doesn’t catch in the back of your throat as fresh peppers do.
Candied Jalapeños are —
- A fun way to use up a big haul of fresh jalapenos from the farmers’ market or your CSA box.
- Made with an easy stovetop method and simple ingredients.
- An instant flavor booster for tacos, nachos, salads, sandwiches, and appetizers.
- The perfect balance of sweet and heat.
- Made to store well in the fridge and tastes even better over time.
Key Ingredients
Jalapeno peppers — As you can see from the photos in this post, I used jalapenos from my garden, both green (unripe) and red (ripe). Both work equally well in this recipe, and the flavor differences between ripe and unripe — similar to green bell peppers (unripe) and red bell peppers (ripe) — will not matter once they’ve soaked up the brine. Most grocery stores carry green jalapenos.
Vinegar — Apple cider vinegar is the go-to here, with its slightly sweet leanings, thanks to the apple content. White vinegar can be substituted in a pinch.
Sugar — I use two types of sugar in this recipe: equal amounts of regular white, granulated sugar, and light brown sugar. Brown sugar contains molasses, which adds a pungent sweetness that I enjoy. Using all brown sugar is a bit overwhelming on that front, and turns the brine too syrupy for my preferences. The two sugars balance out each of their good qualities.
Seasonings — You don’t really need to load up on seasonings in this recipe, so I kept it simple with mustard seeds (think bread and butter pickles), smoked paprika, and garlic powder.
How to Make Candied Jalapenos
Ready to make the recipe? Skip to the recipe card now to see the full ingredient list, quantities, prep/cooking times, and printable, detailed instructions. Or, keep scrolling for a visual walk-through.
Prep notes
Here’s a quick guide for prepping the ingredients, if you need it (not including anything that simply needs to be measured out of a container, such as dried herbs and liquids).
- Rinse the jalapeno peppers and pat dry. Slice off and discard the stem end. For less heat, remove the seeds by inserting a narrow tool into the open end (such as a small knife) and twist to dislodge the seeds. The peppers into thin slices.
- Open nearby windows and turn on your stove’s overhead fan/vent (or use a table fan pointed over the pot towards a window). Things are going to get fume-y with the vinegar and spicy peppers. Keep kids and pets out of the kitchen while you work.
Start the brine
Add all the ingredients to a medium stainless steel pot over medium-high heat. (Vinegar can discolor aluminum and might remove the seasoning from cast iron.)
Simmer the peppers in the brine
Stir as the mixture begins to bubble to help the sugar dissolve. Once dissolved and simmering, add the jalapeno slices. Cook the peppers for 5 minutes.
Transfer to a jar and finish the syrup
Using a slotted spoon, transfer the pepper rings to the sterilized jar. A wide funnel is helpful here. Let the brine continue cooking at a simmer until it’s thick enough to drip lazily from a spoon (another 5 or 6 minutes). Pour the hot brine over the jalapenos in the jar. Use a chopstick to ensure everything is covered by the brine. Seal the jar and leave on the counter to cool completely, then place in the refrigerator. Let the peppers rest in the fridge for at least 5 days before tasting (if you can yourself back!).
Storing
Properly cooked and cooled, these Candied Jalapenos should last in the refrigerator for two to three months. Always inspect for mold, unusual colors, and off-aromas. Remember, refrigerator pickles are not shelf-stable.
I hope you have as much fun making — and eating — these Candied Jalapenos as I did! They’ve become a staple in my fridge, and I’m constantly finding new ways to use them. If you give this cowboy candy recipe a try, I’d love to hear what you think!
Candied Jalapenos (Cowboy Candy)
Ingredients
- 15-20 jalapeno peppers , sliced into 1/8″ thick rounds
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup apple cider vinegar
- 1 teaspoon mustard seeds
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Equipment
- 1 washed and sterilized pint canning jar with sealing lid and ring.
Instructions
- In a medium saucepan, bring all of the brine ingredients to a light boil*. Reduce heat to maintain an active simmer and let cook for 5 minutes.
- Add in the jalapeno pepper slices. Stir well to submerge all of the rings, and cook for 5 minutes.
- Use a slotted spoon to transfer the peppers to the jar. A heat-safe funnel with a wide opening is very helpful here.
- Continue cooking the brine at a simmer until it’s syrupy (another 5 or 6 minutes). The brine should drip in a steady stream from a spoon rather than dump out all at once.
- Carefully pour the hot brine over the jalapenos until they’re covered by 1/4″. Use a slender spoon or chopstick to push the rings below the surface.
- Affix the sealing lid and ring on the jar. Leave on the counter to cool.
- Note that if your lid is new, it’s very likely that it will “pop” and seal, as though the jar had been cooked for canning. This does NOT make it shelf-stable.
- Once the jar is cool enough to handle, label with the date and place in the refrigerator. Leave it be for at least five days (it’s hard, I know!) to develop its flavor. The peppers should be good for two to three months. If they’ll last that long!