Description
Candied jalapeños—also known as cowboy candy—are the ultimate sweet and spicy treat. These pickled pepper rings deliver a punch of heat, balanced with tangy vinegar and sweet syrup, all infused with garlic, turmeric, and spices. Perfect for topping burgers, tacos, or cream cheese crackers, they’re easy to make and even easier to devour. Store a jar in the fridge and add a kick to everything you eat.
Ingredients
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1 lb fresh jalapeños, sliced into rings
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2 cups white granulated sugar
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2/3 cup apple cider vinegar
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1 tsp garlic powder
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1 tsp celery seed
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1/2 tsp ground turmeric
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1/4 tsp red pepper flakes
Instructions
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Wear gloves. Slice jalapeños into thin rings.
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In a saucepan, combine sugar, vinegar, garlic powder, celery seed, turmeric, and red pepper flakes.
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Bring mixture to a boil. Reduce heat and simmer 5 minutes.
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Stir in jalapeños and return to a gentle boil. Simmer 5 more minutes.
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Use a slotted spoon to transfer jalapeños into clean jars.
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Simmer the remaining syrup another 5 minutes to thicken.
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Pour hot syrup over jalapeños in jars to cover completely.
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Let cool. Seal jars and refrigerate. Flavor improves after a few days.
Notes
Fresh, firm jalapeños give the best texture.
Leave some seeds for extra heat.
Always wear gloves when slicing peppers to avoid irritation.
Let flavors develop for at least 24–48 hours before eating.
Refrigerate for up to 3 months or use proper canning methods for long-term storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiments, Snacks, Preserves
- Method: Simmering, Pickling
- Cuisine: American