Get ready to be blown away by this mouthwatering Cowboy Candy recipe! These candied jalapeños are so irresistibly delicious that you might just find yourself accidentally devouring the entire jar in no time. It's a flavor explosion you won't be able to resist!
This amazing Cowboy Candy recipe is an absolute flavor explosion that my whole family absolutely loves! It's also an awesome way to preserve those abundant jalapeños from your garden harvest. Trust me, you won't want to miss out on this sweet and spicy treat that captures the essence of summer and the Wild West all in one jar!
I've spent all spring and summer tending to the garden, and now my jalapeño plants are bursting with fiery, green peppers! You've may wonder what to do with so many spicy peppers! Well, that's where this Cowboy Candy recipe comes in to save the day! It's the perfect way to make the most of your harvest and savor those spicy peppers throughout the year.
The best part is, making Cowboy Candy is super easy and oh-so-rewarding. All you need are some fresh jalapeño peppers, a few pantry staples like apple cider vinegar, white sugar, and spices, and your trusty canning jars. I promise you'll feel like a true kitchen cowboy or cowgirl, preserving your very own bounty with flair.
Serve with Cream Cheese!
Imagine having those candied jalapeños on hand to serve as an appetizer on crackers with cream cheese, or to spice up your meals during the colder months. From adding a zesty kick to your potato salad or macaroni salads to piling them high on your pulled pork sandwiches or hotdogs, this Cowboy Candy is a flavor game-changer.
Plus, it's an excellent way to experiment with different spice levels. You can adjust the cayenne pepper and chili powder to suit your taste buds, from a gentle heat to an all-out wild ride! And let me tell you, seeing those vibrant red and green jalapeño slices suspended in the sweet brine is a sight to behold – it's like liquid gold in a jar.
Cowboy Candy Canning Recipe - Candied Jalapeños
Ingredients:
3 pounds fresh jalapeno peppers (you can mix in some other hot peppers like banana peppers or cayenne peppers for variety and color)
2 cups apple cider vinegar
6 cups white sugar
1 tablespoon celery seed
1 tablespoon mustard seeds
2 teaspoons garlic powder
*Optional - ½ teaspoon cayenne pepper (adjust to your desired level of heat)
Cowboy Candy Recipe Equipment:
Large pot
Food processor or sharp knife for slicing
Slotted spoon
Canning tongs
Sterile canning jars (pint jars work well)
Two-piece lids
Damp paper towel or washcloth
Water bath canner
Cooling rack
How to Make Cowboy Candy Recipe Instructions:
- Prepare the Peppers
Slice the fresh jalapenos into ¼-inch rounds using a food processor or a sharp knife. You may want to wear gloves to protect your hands from the heat of the peppers. Remove the seeds for a milder flavor or leave some seeds in for extra spiciness.... I just leave them in!
- Make the Sweet Brine
In a large pot, combine apple cider vinegar, white sugar, celery seed, mustard seeds, garlic powder, and optional cayenne pepper. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly until the sugar dissolves. Reduce the heat to medium and let it simmer for 8 minutes.
- Add the Pepper Slices
Gently add the sliced jalapeños into the boiling syrup mixture. Let them cook for 5 minutes, ensuring they are fully coated in the syrup.
- Prep Jars the Jars and Canner
While the jalapeños are cooking, Fill a water bath canner with enough water to cover the ½ pint jars and bring it to a full boil.
5. Fill the Mason Jars
Using a slotted spoon, carefully remove the jalapeño slices from the syrup and place them into the bottom of the sterile canning jars. Leave about a ¼ inch of the upper rim of the jar (headspace from the top of the jar.)
- Boil the leftover syrup down for another 10 minutes.
- Add the Syrup to Jars
Carefully ladle the hot syrup over the jalapeño slices in the jars, ensuring they are fully submerged. Leave about a ¼-inch of headspace from the top of the jar.
- Remove Air Bubbles
Use a clean, damp paper towel or a plastic spatula to remove any air bubbles from the jars. Simply run the paper towel or spatula around the inner walls of the jar to release trapped air.
- Water-bath Seal the Jars
Wipe the rims of the jars with a damp paper towel to remove any residue or stickiness. Place the flat lids on top and screw on the two-piece lids until fingertip tight.
Canning Cowboy Candy Recipe
- Process the Jars in a Water Bath Canner
Using canning tongs, place the filled and sealed jars into the water bath canner. Ensure that the jars are covered with at least 1 inch of water. Bring the water to a full boil and process the jars for 20 minutes.
After 20 minutes, turn heat off, and let jars stay in the canner for an additional 5 minutes before removing! (Don't skip this step!)
- Cool & Store:
Carefully remove the processed jars from the water bath canner and place them on a paper towel or a cooling rack. Let them cool completely at room temperature. As they cool, you may hear a popping sound, which means the jars are sealing properly.
Once cooled, check the lids to make sure they are sealed. If any jars didn't seal, store them in the refrigerator for future use.
Your Cowboy Candy, or candied jalapeños, are now ready to enjoy! These sweet and spicy treats are perfect for adding to various dishes, from sandwiches and tacos to salads and even as a topping for pizza. They make a great homemade gift as well!
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review!Tag me on Instagram@farmhouse_harvestwith your delicious creation!
Cowboy Candy Canning Recipe
Yield: 5 jars
Prep Time: 1 hour
Cook Time: 20 minutes
Additional Time: 12 hours
Total Time: 13 hours 20 minutes
Perfectly sweet and spicy cowboy candy is a great way to use up an abundance f jalapenos... Serve with cream cheee and crackers for a wonderful treat! Or Gift for Christmas!
Ingredients
- 3 pounds fresh jalapeno peppers (you can mix in some other hot peppers like banana peppers or cayenne peppers for variety and color)
- 2 cups apple cider vinegar
- 6 cups white sugar
- 1 tablespoon celery seed
- 1 tablespoon mustard seeds
- 2 teaspoons garlic powder
- *Optional - ½ teaspoon cayenne pepper (adjust to your desired level of heat)
Instructions
- Slice the fresh jalapenos into ¼-inch rounds using a food processor or a sharp knife. You may want to wear gloves to protect your hands from the heat of the peppers. Remove the seeds for a milder flavor or leave some seeds in for extra spiciness.... I just leave them in!
- Make the Sweet Brine
- In a a large pot, combine apple cider vinegar, white sugar, celery seed, mustard seeds, garlic powder, and optional cayenne pepper. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly until the sugar dissolves. Reduce the heat to medium and let it simmer for 8 minutes.
- Add the Pepper Slices
- Gently add the sliced jalapeños into the boiling syrup mixture. Let them cook for 5 minutes, ensuring they are fully coated in the syrup
Prep Jars the Jars and Canner
- While the jalapeños are cooking, Fill a water bath canner with enough water to cover the ½ pint jars and bring it to a full boil.
- Slice the fresh jalapenos into ¼-inch rounds using a food processor or a sharp knife. You may want to wear gloves to protect your hands from the heat of the peppers. Remove the seeds for a milder flavor or leave some seeds in for extra spiciness.... I just leave them in!
- Make the Sweet Brine
- In a large pot, combine apple cider vinegar, white sugar, celery seed, mustard seeds, garlic powder, and optional cayenne pepper. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly until the sugar dissolves. Reduce the heat to medium and let it simmer for 8 minutes.
- Add the Pepper Slices
- Gently add the sliced jalapeños into the boiling syrup mixture. Let them cook for 5 minutes, ensuring they are fully coated in the syrup.
5. Fill the Mason Jars
- Using a slotted spoon, carefully remove the jalapeño slices from the syrup and place them into the bottom of the sterile canning jars. Leave about a ¼ inch of the upper rim of the jar (headspace from the top of the jar.)
- Boil the leftover syrup down for another 10 minutes.
- Add the Syrup to Jars
- Carefully ladle the hot syrup over the jalapeño slices in the jars, ensuring they are fully submerged. Leave about a ¼-inch of headspace from the top of the jar.
- Remove Air Bubbles
- Use a clean, damp paper towel or a plastic spatula to remove any air bubbles from the jars. Simply run the paper towel or spatula around the inner walls of the jar to release trapped air.
- Water-bath Seal the Jars
- Wipe the rims of the jars with a damp paper towel to remove any residue or stickiness. Place the flat lids on top and screw on the two-piece lids until fingertip tight.
Canning Cowboy Candy Recipe
- Process the Jars in a Water Bath Canner
- Using canning tongs, place the filled and sealed jars into the water bath canner. Ensure that the jars are covered with at least 1 inch of water. Bring the water to a full boil and process the jars for 20 minutes.
- After 20 minutes, turn heat off, and let jars stay in the canner for an additional 5 minutes before removing! (Don't skip this step!)
- Cool & Store:
- Carefully remove the processed jars from the water bath canner and place them on a paper towel or a cooling rack. Let them cool completely at room temperature. As they cool, you may hear a popping sound, which means the jars are sealing properly.
- Once cooled, check the lids to make sure they are sealed. If any jars didn't seal, store them in the refrigerator for future use.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Let me know what you think!
Share your cooking tips and feedback in the comments below.
Did you add any twists to these recipes? I'd love to hear!
Is It Hot?
Yes, Cowboy Candy is hot, thanks to the jalapeño peppers and cayenne pepper used in the recipe. The candied jalapeños are prepared in a boiling syrup mixture with apple cider vinegar, white sugar, and spices like celery seed, mustard seeds, and garlic powder, creating a perfect balance of sweetness and heat. The spicy treat is then canned in sterile jars using a water bath canner for future use.
How to Enjoy & Serve This Cowboy Candy Recipe
Cowboy candy is a versatile and flavorful treat that can be enjoyed in various ways. My favorite and delicious way to serve cowboy candy is by pairing it with cream cheese and crackers. The smooth and creamy texture of cream cheese acts as a perfect complement to the spiciness of the candied jalapeños.
To serve, use a slotted spoon to carefully remove the candied jalapeños from their jar. The combination of celery seed and cayenne pepper in the syrup gives the peppers a balanced and delightful flavor. The hot and sweet peppers can be piled on top of cream cheese-smeared crackers or spread on hotdogs for a spicy kick.
The vibrant red and green colors of the candied jalapeños make them a visually appealing addition to any dish. The jarred cowboy candy can be stored for future use, and the spicy jalapeño slices can be used in various recipes like on hot dogs potato salad, macaroni salads, and even mixed into barbecue sauce or a Bloody Mary for an extra zesty kick.
You May Also Enjoy These Canning Recipes
Chunky Salsa Canning Recipe
Mild Salsa Canning Recipe
Sweet Salsa Canning Recipe
Cowboy Candy, Candied Jalapenos Canning Recipe
Applesauce Canning Recipe without sugar!
Sources
National Center for Home Food Preservation - USDA Applesauce Recipe
