Cowboy Candy Jalapenos

Cowboy Candy Jalapenos

These sweet and spicy cowboy candy jalapenos are addictive and have many uses. They may be canned or stored in the refrigerator. This recipe yields between 4 and 5 pints. 

Course Canning or Food Preservation
Cuisine American
Keyword candied jalapenos
Prep Time 15 minutes
Cook Time 20 minutes
processing time 15 minutes
Total Time 35 minutes
Calories 310 kcal
Author Jane Windham


  • 3 pounds fresh jalapeno peppers about 16-20 peppers per pound
  • 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 cayenne


  1. Rinse the jalapeno peppers.

  2. Wearing disposable gloves, cut off the stem ends from all the peppers. 

  3. Cut peppers into uniform 1/8-1/4 inch slices and set aside.

  4. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and cayenne to a boil. Reduce heat and simmer for 5 minutes.

  5. Add the pepper slices to the pot and simmer for exactly 4 minutes.

  6. Use a slotted spoon to transfer the peppers to sterilized pint sized canning jars. Pack the peppers in tightly to within 1/4 inch of the jar rim.

  7. Turn up the heat under the pot with the remaining liquid and bring to a full rolling boil. Boil hard for exactly 6 minutes.

  8. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.

  9. Remove any air pockets with a clean knife or with a bubble remover.

  10. Wipe the rims of the jars with a damp paper towel, center on a lid, and screw on a band until finger-tip tight. 

  11.  If you do not wish to can the jalapenos, allow the jars to cool and then store in the refrigerator for up to 3 months.

  12. If processing, place the jars in a canner and cover with water by 2 inches. Bring the water to a full rolling boil and process the jars for 15 minutes. 

  13. Use canning tongs to transfer the jars to a counter top covered with a thick, dry kitchen towel. Allow them to cool for 24 hours. 

  14. When fully cooled, wipe the jars with a clean, damp washcloth and check to see if each jar has sealed properly. Store in a cool, dark place for up to one year.

Recipe Notes

You will have quite a bit of syrup left after filling the jars. It has many wonderful uses. Store the leftover syrup in the refrigerator for up to 3 months or you can process it, if canning the peppers, so that it will last 1 year.

Nutrition Facts
Cowboy Candy Jalapenos
Amount Per Serving (16 g)
Calories 310 Calories from Fat 8
% Daily Value*
Fat 0.9g1%
Saturated Fat 0.1g1%
Carbohydrates 79.8g27%
Protein 0.9g2%
* Percent Daily Values are based on a 2000 calorie diet.