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Home » Recipes » Cooking Tips and Basic Techniques

Candied Jalapenos (Cowboy Candy)

Published: Sep 3, 2022 · Updated: Jun 7, 2023 by Marye

Homemade pickled jalapenos (cowboy candy) are sweet and spicy. They add a kick to burgers, salads, and snacks! SO easy! They should have a spot in your refrigerator at all times!
Total time for the recipe to be finished.Total Time 15 minutes minutes
Jump to Recipe Pin Recipe
Overhead view of candied jalapenos in a jar.
Pickled jalapenos in a jar with text overlay for Pinterest.

I'll warn you now—don't get distracted while munching on this tangy treat. Otherwise, you'll eat the entire jar in one sitting!

A small, open jar of jalapenos with a colander in the background.
Table of Contents
  • ❤️ Why you'll love it
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love it

  • An addictively perfect combination of spicy and sweet flavor
  • Jars of cowboy candy made an awesome gift for good friends
  • The perfect topping for salads, burgers, hot dogs, brats, chili, and more

These candied jalapeños are seriously good, and really easy to make, too.

sliced fresh jalapenos

🥫 Storage

A batch of cowboy candy will keep in the refrigerator for a few months. In our house, though, it never makes it that long—and you can bet yours won't either.

Take my advice and make a few mason jars full all at once. Nestle the spicy pepper jars onto a shelf in your refrigerator where they can get cozy with all the other spicy condiments. (Just don't be surprised when everyone reaches for the candied jalapenos, first!)

You can also freeze cowboy candy for up to 3 months if you don't have a ton of refrigerator space. Just be sure to put it in a freezer-safe container, like plastic Tupperware.

To Can, Or Not To Can?

Some cowboy candy recipes instruct you to use a canning method so that you can store the jars at room temperature in a cool, dark place. I find that the recipe method below is the tastiest and easiest way to make candied jalapenos.

However, if you'd like to, use sterile canning jars and a water bath to seal your cowboy candy. Before doing so, read this information on processing times by the National Center for Home Food Preservation to make sure you seal and preserve the jars properly.

📖 Variations

  • Instead of (or in addition to) the onion, you can use sliced sweet red peppers—a great way to make Christmas-themed cowboy candy! It adds a nice flavor and color component, too.
  • Feel free to use your favorite variety of onion. White, red, sweet—it really doesn't matter!
  • If you forgot to pick up some apple cider vinegar, you can substitute another type in its place. Try to use a fruitier variety though, like white wine or champagne vinegar to maintain the subtly sweet undertones in flavor.

💭 Things to know

Expert Tip: The true heat of peppers comes from the oil on the white pith (or membrane). The oil rubs off onto the seeds, too. So, for extra spicy jalapenos, leave the pith and the seeds in the mixture. The end result will feel like your mouth is on fire, but in the good way we love, of course.

  • For milder peppers, discard the pith and seeds before adding the sliced jalapeños to the boiling syrup.
  • When picking your peppers, choose firm, fresh jalapenos that don't have any bruising or soft spots. They should look shiny and feel plump!
  • You can use fresh jalapeño peppers from your own garden or the grocery store. Just don't use peppers from a jar or can!
  • Don't try to swap the white sugar for an alternate sweetener—it just doesn't work the same way!
  • Always use gloves when cutting up hot peppers, especially if you have sensitive skin! The oil doesn't wash off super well so jalapenos can sometimes cause a slow, painful burn to develop.
  • Friendly reminder not to touch your eyes, nose, or mouth with jalapeno oil on your hands!
  • And, just in case there was any doubt: wash your hands before using the bathroom if you've been cutting hot peppers. Just trust me here!
  • Be careful when working with the syrup mixture! Not only is it a hot liquid, but it's a sticky hot liquid, so the burn will hurt extra!
  • Make sure to use a candy thermometer, since they have a hotter range than some kitchen meat thermometers.
  • Save the leftover syrup for cocktails and sauces. It's essentially a spicy simple syrup that makes amazing jalapeno margaritas!

👩‍🍳 FAQs

Why does this candied jalapeno recipe include vinegar and onion?

Good question! Some recipes just use peppers, sugar, and water, but I think the flavor is too flat that way. The vinegar and onion add a contrast of flavors that prevents the candied peppers from being overly sweet. This way, you get a perfectly sweet, tangy, and spicy combination.

What do you eat cowboy candy with?

Hard question, because it has so many answers! I want to say, "everything," but here are a few of my favorites:

Burgers, hot dogs, chicken, sandwiches, tacos, nachos, potato salad, macaroni salad, and green leaf salads. Cowboy candy is also delicious with cream cheese and crackers, or chopped up and added to a cheese ball or Velveeta queso dip.

Do I have to use the tequila?

Nope, you don't! It adds a nice, complementary flavor to jalapeno recipes, and the actual alcohol content mostly cooks off, but feel free to swap it for an equal amount of water if you'd like.

Overhead view of a jar of candied jalapenos.

📚 Related recipes

  • Made with pineapples and candied jalapenos, sweet and tangy Jezebel Sauce is the most amazing topping, dip, or spread for a spicy food lover.
  • For a milder, but just as delicious crunchy topping, try Panera Pickled Onions. They're fresh, tangy, crisp—and you'll want them on everything.
  • Creamy, cheesy Jalapeno Popper Dip tastes like your favorite crunchy fried popper, but is much easier to make! What more could you want?
  • Refrigerator pickled okra is another southern favorite.
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🍽️ Serve with...

  • Chicken Biscuit Sliders (put cowboy candy on these!)
  • I love to add these, chopped, to chicken cream cheese crescent rolls.
  • Potato Salad (put cowboy candy in this!)
  • Spicy Peach Margaritas (put the extra syrup in... okay, you get the idea!)
  • Add a few of these to the honey garlic meatballs recipe.

📞 The last word

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Overhead view of candied jalapenos in a jar.

Candied Jalapeno Peppers (Cowboy Candy)

5 from 8 votes
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Homemade pickled jalapenos (cowboy candy) are sweet and spicy. They add a kick to burgers, salads, and snacks! SO easy! They should have a spot in your refrigerator at all times!
Course Condiment
Cuisine American - Southwest
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Chilling Time: 1 day day
Total Time: 15 minutes minutes
Servings:32
Calories:57
Author:Marye Audet-White

Ingredients

  • 8 ounces jalapenos, fresh
  • ¼ cup onion, about 5 thin rings
  • 2 cups granulated sugar
  • 1 cup cider vinegar
  • ¼ cup tequila, optional - I used 1800 Gold Reposado

Instructions

  • Cut the stems off the jalapenos, remove seeds (for milder jalapenos), and slice.
  • Cut the onion rings in half or fourths depending on the size.
  • Set aside.
  • Add the sugar and vinegar to a heavy saucepan.
  • Bring to a rolling boil, stirring constantly until the sugar is dissolved.
  • Turn the heat down and simmer the mixture for 5 to 10 minutes, or until it reduced by about half.
  • Continue to simmer until the temperature reaches about 225F or the syrup thickens when dropped on a cold plate.
  • Remove from heat.
  • Carefully add the tequila, jalapenos, and onion.
  • Return to heat.
  • Simmer for about 5 minutes, stirring once in awhile to make sure the syrup isn't scorching. If it seems too thick add a tablespoon or two of water.
  • Remove the pan from the heat.
  • With a slotted spoon add the jalapenos to a clean jar.
  • Carefully ladle in the syrup to cover the jalapenos.
  • Store tightly covered in the refrigerator for at least 24 hours before using.

Notes

Storage:
Store in the refrigerator for up to a month or freeze for up to 3 months.
Tips:
Sliced sweet red peppers may be added in place of the onion. Or use both.
  • Wear food safe gloves to protect your hands!
  • Choose fresh, firm jalapenos with no bruising or soft spots.
  • Although some people can theirs I prefer to make them and keep them in the refrigerator. If you want to can them be sure to read this info on processing times by the National Center for Home Food Preservation.
  • Some recipes use just the peppers, sugar, and water. I don't care for those because the flavor is too flat. The vinegar and onion add a nice contrast of flavors that keeps them from being weirdly sweet.
  • I add onions because I like the color contrast, for Christmas I'll add slices of the small red sweet peppers. That adds both a taste and a color contrast.
  • You can control the spicy heat to some extent by removing the seeds and membrane before you begin for milder peppers. Leave the seeds in and it's going to be infused with the fires from hell. It's your call.
  • Save any leftover syrup to use in cocktails and sauces. Ok. Mostly cocktails. 🙂 I love a good pineapple margarita made with a splash of this syrup. I also like it on biscuits but that's another story.
  • Use gloves! I don't use gloves when I'm working with hot peppers but don't do as I do, do as I say and wear gloves. This is especially important if you have sensitive skin.
  • Don't rub your nose or eyes, and for goodness sake don't go to the bathroom without washing your hands really well beforehand -- and after, of course. Trust me on this.

Nutrition Facts

Serving: 2teaspoons | Calories: 57kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 25mg | Fiber: 1g | Sugar: 13g | Vitamin A: 76IU | Vitamin C: 8mg | Calcium: 1mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published September 22, 2016. Last updated September 3, 2022 for editorial improvements.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    5 from 8 votes

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    Love it? Give it 5 stars!




  1. Rose Theobald says

    July 13, 2024 at 2:06 pm

    I have a question so I have not rated this recipe yet. The list of ingredients states tequila is optional, but if I just leave it out will these still be delicious?

    Reply
  2. Anna Ertl says

    April 19, 2024 at 11:19 am

    5 stars
    A couple of things, first I double glove preparing this. You still have to wash your hands well. Second, if you very carefully take the stem off you don't lose and of the pepper.

    Reply
  3. Debra Thomas says

    August 05, 2023 at 6:53 pm

    5 stars
    Oh my gosh Mayre, I finally made your recipe this afternoon with our home-grown jalapenos and red monster jalapenos in the warmish-hot Gold Country of Amador County, California. The syrup rocks and we can't wait till they're chilled. Will quadruple the recipe for our family and friends. Will leave ALL the seeds in for my fav nephew and great nephew-they love heat. Love love love your recipe-it's def a keeper. With love from California to Texas. 🌶👍❤ Deb

    Reply
  4. Tricia Brown says

    September 16, 2022 at 8:11 am

    5 stars
    Hi,
    I am going to make these today for a party tomorrow. Can I use rum instead of tequila?
    Thank you,
    Tricia

    Reply
    • Marye says

      September 16, 2022 at 10:52 am

      You could. I don't know what change it would make to the flavor. Vodka would be better.

      Reply
  5. Karen says

    August 12, 2021 at 1:08 pm

    I will definitely be making this today. Can you use other hot peppers besides jalapeños? I have hot banana peppers. Thank you for sharing this recipe. K

    Reply
    • Marye says

      August 12, 2021 at 4:03 pm

      Sure! Use whatever you have. 🙂

      Reply
  6. Gratemeister says

    December 07, 2020 at 3:33 pm

    I have been making "cowboy cookies" for years. I always can them and have no issue with a change in the texture. I also put up any leftover syrup and baste it on pork chops and pork loins. YUMMMM

    Reply
  7. Elizabeth says

    October 21, 2020 at 4:20 pm

    5 stars
    I have made these SO many times since finding this article. My husband and father-in-law are nuts for them. They eat them on everything, or just on their own, straight out of the jar. It might just be the #1 requested recipe in our family! Thank you so much for sharing, we will love this for a lifetime. I will pass this on to my grandchildren and further decendents 😊

    Reply
  8. Rod says

    July 27, 2018 at 9:19 pm

    How many pints does this recipe make

    Reply
    • Marye Audet says

      August 10, 2018 at 11:18 am

      Rod, it makes 1/2 pint. They're not processed but kept in the fridge. Processing tends to make them a weird texture in my opinion.

      Reply
  9. Madeleine Hardt says

    October 24, 2017 at 11:39 pm

    5 stars
    Hi there, from far west Texas. I made the wonderful candied jalapenos...red ones I'd grown, and I'm sorta nutty crazy about eating them on everything, especially pizza, just like you. For my second batch I had a lot of syrup left over and I caramelized it and used it for the caramel to make a pan of flan. It turned out great, with just a tingle of heat in the inverted flan with red jalapeno candied caramelized syrup on top. Thanks so much for the stellar recipe. Red jalapenos are very hot, but I had stripped these of all seeds and veins prior to candying. I will be using this recipe the rest of my life. Thank you, Marye, so much. Madeleine

    Reply
    • Marye Audet says

      November 02, 2017 at 11:10 am

      I am so glad you liked them Madeleine!! I use the syrup in cocktails. 😉

      Reply
  10. Mary says

    August 26, 2017 at 12:01 pm

    you never answered Dona's question about caning the peppers. Can imagine their going fast at home, but some may want to give them to others to share. Am I to presume you m=have not tried to can them?

    Reply
    • Marye Audet says

      August 26, 2017 at 12:54 pm

      I do not believe there is enough acid in them to can them successfully or safely.

      Reply
    • Cathy says

      September 26, 2017 at 3:14 pm

      After they are candied, can they be dehydrated to save longer? I dehydrate regular sliced jalepenos. Dehydrated tomatoes are awesome!
      Thanks

      Reply
      • Marye Audet says

        September 26, 2017 at 3:41 pm

        No, I wouldn't recommend it.

    • Colleen says

      November 10, 2023 at 6:24 am

      5 stars
      I can mine in a water bath. Add jars to water making sure they are covered at least 2 inches and bring to boil. Once boil starts set timer for 10 minutes. They are just as fresh a few years later (found this out when a jar snuck to the back of my cabinet). My recipe is a little different and I make mine in pint jars. They are high demand. Any leftover juice also gets canned.

      Reply
  11. Donna says

    August 15, 2017 at 11:23 am

    Hi Marye

    I'm planning to make these today. Since they are not processed in boiling water (canned) are they shelf stable for awhile?

    Thank you for this great recipe!

    Reply
    • Marye Audet says

      August 15, 2017 at 5:36 pm

      Keep them in the fridge and they'll be fine for up to 2 weeks. They never last me longer than that.

      Reply
    • Charlie says

      February 13, 2018 at 10:08 am

      5 stars
      Refrigerator shelf life for uncanned is 3 months. For canned is 1 year Unrefrigerated

      Reply
      • Marye Audet says

        February 15, 2018 at 2:24 pm

        Good to know!

  12. Catherine says

    September 26, 2016 at 10:36 am

    Dear Marye, I just LOVE the sound of these pickled jalapenos. My family and I love spice so this would be a hit in the house....perfect for sandwiches. xo, Catherine

    Reply
    • Marye Audet says

      September 26, 2016 at 11:11 am

      Oh they are SO good, Catherine!

      Reply
    • Pam says

      June 25, 2017 at 6:36 pm

      5 stars
      Saw these at the local farmers market and thought I can make these, used your recipe, and now I am hooked .....easy, fast and crispy,.... Had a savory cheesecake left over so I seved these over it like a dessert...My friends can't wait for the recipe

      Reply
      • Marye Audet says

        June 25, 2017 at 7:11 pm

        SO glad you like them! They're great in potato salad, tuna salad... have fun!

  13. Taylor Kiser says

    September 24, 2016 at 6:59 am

    These look great! I'm sitting here thinking of everything I can put these candied jalapenos on!

    Reply
    • Marye Audet says

      September 24, 2016 at 8:12 pm

      So many things! They are so good. 🙂

      Reply
  14. Patricia @ Grab a Plate says

    September 23, 2016 at 6:43 pm

    I love this recipe! A "necessity I didn't know I needed" - great way to put it! I can imagine enjoying these all sorts of ways! Thanks so much for sharing!

    Reply
    • Marye Audet says

      September 24, 2016 at 8:10 pm

      Thanks for stopping by! You'll love them!

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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