Last Updated on August 24, 2025 by Casia Valdés
Candied jalapeños—also affectionately known as “Cowboy Candy”—are a sweet, spicy, and addictive treat that belongs in every fridge. These glossy green rings bring the perfect balance of heat and sweetness, and they’re as versatile as they are vibrant. Layer them on burgers, tuck them into sandwiches, scatter them over cream cheese with crackers, or even mix them into cocktails or slaws for a zippy kick. Once you’ve tried these, you’ll want a jar on hand at all times.
Whether you’re preserving a late summer jalapeño harvest or just love bold condiments, this recipe will become a staple. Best of all, it’s incredibly easy to make and lasts for months in the fridge.
Table of Contents
Why You’ll Love This Recipe
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Bold & Balanced Flavor – Combines sweetness, tang, and heat in each bite
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Perfect Condiment – Use on everything from tacos to sandwiches to salads
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Preserves Beautifully – Stays fresh for months in the fridge
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Make-Ahead Friendly – Tastes better after the flavors meld
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Minimal Ingredients – Just a handful of pantry staples required
Ingredients
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1½ pounds fresh jalapeños, stems removed and sliced into ¼-inch rings
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3 cups granulated sugar
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1 cup apple cider vinegar (preferably unfiltered for added depth)
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1 teaspoon garlic powder
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¼ teaspoon ground turmeric (for color and subtle warmth)
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¼ teaspoon celery seed (adds a mild, aromatic crunch)
Step-by-Step Instructions
1. Prep the Jalapeños
Trim off the stems and slice the jalapeños into ¼-inch thick rings. Set them aside in a bowl while you prepare the syrup.
2. Make the Syrup
In a large pot, combine sugar, apple cider vinegar, garlic powder, turmeric, and celery seed. Stir well and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar is fully dissolved.
3. Cook the Jalapeños
Add the sliced jalapeños to the hot syrup. Raise the heat slightly and bring the pot back to a gentle boil. Once it’s boiling, reduce the heat and simmer for 4 minutes. This softens the peppers and infuses them with flavor.
4. Transfer to Jars
Using a slotted spoon, scoop the jalapeño slices into clean mason jars, packing them tightly while leaving about ½ inch of headspace at the top of each jar.
5. Finish the Syrup
Return the syrup to a boil and let it reduce slightly for another 5–6 minutes until it thickens a bit.
6. Pour and Seal
Carefully pour the hot syrup over the jalapeños in the jars, ensuring all slices are submerged. Use a spoon or fork to remove any air bubbles. Wipe jar rims clean, seal the jars, and let them cool to room temperature.
7. Chill and Store
Once cooled, refrigerate the jars. Let them rest for 2–3 weeks before eating to allow the flavors to fully develop. Stored properly in the refrigerator, candied jalapeños will keep for up to 3 months.
Tips for Success
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Wear gloves when handling jalapeños to avoid skin irritation
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Use a mandolin slicer for even jalapeño rings
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Make sure jars are completely clean and dry before using
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To reduce spiciness, remove some seeds before cooking
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Don’t skip resting time—flavor deepens after a few weeks
Variations
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Add thinly sliced red chili or bell pepper for color
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Use honey or brown sugar in place of white sugar for a deeper flavor
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Stir in sliced garlic cloves for a more pungent bite
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Add a pinch of crushed red pepper for extra heat
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Substitute white vinegar if apple cider vinegar isn’t available
Make‑Ahead & Storage
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Store in tightly sealed glass jars in the refrigerator for up to 3 months
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For longer shelf life, use a water bath canning method for proper preservation
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Let the jars sit for 2–3 weeks before opening for best flavor
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Use a clean spoon every time to avoid contamination
Frequently Asked Questions
Are these really spicy?
Yes—but the syrup’s sweetness balances the jalapeños’ natural heat. You can reduce the intensity by removing seeds or choosing milder peppers.
Can I use other types of peppers?
Absolutely! Serrano peppers, banana peppers, or even habaneros (for brave souls) all work well.
Can I freeze candied jalapeños?
It’s not recommended—freezing alters texture. Stick to refrigeration or proper canning.
What’s the best way to eat them?
Try them on burgers, pizzas, nachos, sandwiches, tacos, or charcuterie boards. They also pair well with cheeses.
Final Thoughts
Candied jalapeños are an unexpected delight that will elevate your condiment game. Sweet, spicy, and tangy, they pack a punch of flavor and a beautiful glossy finish that makes them as pretty as they are tasty. Whether you spoon them over cream cheese, stir into cocktails, or snack on them straight from the jar (no judgment!), you’ll be hooked. Make a few jars and share the love—just don’t be surprised if everyone starts asking for the recipe.
Candied Jalapenos
Ingredients
Method
- Trim off the stems and slice the jalapeños into ¼-inch thick rings. Set them aside in a bowl while you prepare the syrup.
- In a large pot, combine sugar, apple cider vinegar, garlic powder, turmeric, and celery seed. Stir well and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar is fully dissolved.
- Add the sliced jalapeños to the hot syrup. Raise the heat slightly and bring the pot back to a gentle boil. Once it’s boiling, reduce the heat and simmer for 4 minutes. This softens the peppers and infuses them with flavor.
- Using a slotted spoon, scoop the jalapeño slices into clean mason jars, packing them tightly while leaving about ½ inch of headspace at the top of each jar.
- Return the syrup to a boil and let it reduce slightly for another 5–6 minutes until it thickens a bit.
- Carefully pour the hot syrup over the jalapeños in the jars, ensuring all slices are submerged. Use a spoon or fork to remove any air bubbles. Wipe jar rims clean, seal the jars, and let them cool to room temperature.
- Once cooled, refrigerate the jars. Let them rest for 2–3 weeks before eating to allow the flavors to fully develop. Stored properly in the refrigerator, candied jalapeños will keep for up to 3 months.
