Cowboy Candy (Candied Jalapeños) – Water Bath Canning Recipe
This Cowboy Candy Canning Recipe turns fresh jalapeños into glossy, sweet-heat candied slices preserved in a spiced sugar-vinegar brine. Perfect for topping burgers, tacos, sandwiches, cream cheese and crackers, or gifting straight from your pantry.
Ingredients
- 3 pounds fresh jalapeño peppers rinsed, stem ends trimmed, sliced into 1/8–1/4 inch rings; seed some or all for less heat if desired
- 1 small red bell pepper thinly sliced, optional, for color and mild sweetness
- 1 small onion thinly sliced into rings; yellow or sweet onion works best, optional
- 6 cups granulated sugar white sugar for a clear, glossy syrup
- 2 cups apple cider vinegar 5% acidity; use a trusted brand
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon celery seed
- 1 1/2 teaspoons garlic powder or 3–4 cloves garlic, minced
- 2 teaspoons mustard seeds
- 1 teaspoon crushed red pepper flakes optional, for extra heat
- 1/2 teaspoon kosher salt or pickling salt
- 6 half-pint canning jars with lids and bands 6–7 jars, washed and inspected
- water for simmering jars and processing in water bath canner
- disposable or kitchen gloves for handling hot peppers safely
Instructions
- Wash canning jars, lids, and bands in hot, soapy water and rinse well. Inspect jars for any chips or cracks. Place the clean jars in a water bath canner or large deep pot, cover with water, and heat to a gentle simmer (about 180°F); keep them hot until ready to fill. If your lids require preheating, place them in a small pan of warm (not boiling) water to soften the seals.6 half-pint canning jars with lids and bands, water
- Maintain the water in the canner at a gentle simmer while you prepare the peppers and brine so the jars stay hot and ready for filling.water
- Put on gloves to protect your hands from capsaicin. Rinse the jalapeños under cool water and pat dry. Trim off the stem ends and slice the peppers into 1/8–1/4 inch rings. For a milder batch, remove some or all of the seeds and white membranes as you slice. If using, thinly slice the red bell pepper and onion into rings or strips.3 pounds fresh jalapeño peppers, 1 small red bell pepper, 1 small onion, disposable or kitchen gloves
- In a large non-reactive pot (stainless steel or enameled), combine the granulated sugar, apple cider vinegar, turmeric, celery seed, garlic powder (or minced garlic), mustard seeds, crushed red pepper flakes (if using), and salt. Stir to mix.6 cups granulated sugar, 2 cups apple cider vinegar, 1/2 teaspoon ground turmeric, 1/2 teaspoon celery seed, 1 1/2 teaspoons garlic powder, 2 teaspoons mustard seeds, 1 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt or pickling salt
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring often until the sugar is completely dissolved. Reduce the heat and simmer the brine for about 5 minutes. The liquid should be clear and fragrant, with spices evenly suspended.6 cups granulated sugar, 2 cups apple cider vinegar, 1/2 teaspoon ground turmeric, 1/2 teaspoon celery seed, 1 1/2 teaspoons garlic powder, 2 teaspoons mustard seeds, 1 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt or pickling salt
- Carefully add the sliced jalapeños, and the onion and bell pepper if using, into the hot brine. Stir to coat all the slices. Simmer for 5–7 minutes, stirring occasionally, until the peppers turn a deeper, more olive color and start to look slightly translucent but are not mushy. Turn off the heat.3 pounds fresh jalapeño peppers, 1 small red bell pepper, 1 small onion
- Using a jar lifter, remove the hot jars from the canner and place them on a clean towel. Using tongs or a slotted spoon, pack the hot jalapeño slices (and onion/bell pepper, if using) into the jars, leaving about 1/2 inch headspace at the top. Pack the peppers snugly but do not crush them.3 pounds fresh jalapeño peppers, 1 small red bell pepper, 1 small onion, 6 half-pint canning jars with lids and bands
- Ladle the hot brine over the packed peppers in each jar, maintaining 1/2 inch headspace and making sure the peppers are fully submerged. Slide a bubble remover tool or a butter knife down the sides of each jar to release trapped air bubbles. Add a bit more brine if needed to restore 1/2 inch headspace.6 cups granulated sugar, 2 cups apple cider vinegar, 1/2 teaspoon ground turmeric, 1/2 teaspoon celery seed, 1 1/2 teaspoons garlic powder, 2 teaspoons mustard seeds, 1 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt or pickling salt
- Wipe the rims of the jars with a clean, damp cloth or paper towel to remove any syrup or seeds. Center a warm lid on each jar and screw on a band until fingertip-tight (snug but not overly tight).6 half-pint canning jars with lids and bands
- Place the filled jars back into the water bath canner on the rack. Ensure the water covers the jars by at least 1 inch; add hot water if needed. Bring the canner to a vigorous boil over high heat, then process half-pint jars for 10 minutes (adjust time according to a trusted guideline if you live above 1,000 feet elevation).6 half-pint canning jars with lids and bands, water
- When processing time is complete, turn off the heat and let the jars rest in the hot water for 5 minutes to help prevent siphoning. Then, using a jar lifter, transfer the jars to a clean towel, leaving space between them. Let the jars cool undisturbed for 12–24 hours. You should hear the lids pop as they seal.6 half-pint canning jars with lids and bands
- After the jars are completely cool, check each lid to make sure it is concave and does not flex up and down when pressed. Remove the bands if desired, wipe down the jars, label, and store in a cool, dark place for up to 12 months. Refrigerate any jar that did not seal properly and use it first.6 half-pint canning jars with lids and bands
- For best flavor, let the cowboy candy rest for at least 5–7 days before opening a jar to allow the peppers to fully absorb the sweet, spicy brine.
Notes
Yield: About 6 half-pint (8-ounce) jars of cowboy candy. Flavor improves after about a week of resting. Once opened, refrigerate and use within 2–3 months. Sealed jars store in a cool, dark place for up to 12 months. For a smokier flavor, add 1/2–1 teaspoon smoked paprika or a few drops of liquid smoke to the brine. For a hotter batch, include a few sliced habanero or serrano peppers with the jalapeños. Leftover brine is excellent drizzled over roasted vegetables, whisked into vinaigrettes, or stirred into mayo for a spicy sandwich spread. For a low-sugar, refrigerator-only version, you can reduce the sugar by about half but skip water bath canning and keep the jars in the fridge, using within 1–2 months.
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