Cowboy Candy (Candied Jalapeno Peppers) Recipe & Canning

It’s that time of year again! My husband and I grow an enormous garden filled with peppers, tomatoes, and more, and one of the joys of harvesting is canning. This recipe is our Cowboy Candy — candied jalapeños simmered in a sweet syrup with turmeric and garlic. The result is a bold condiment that’s sweet, spicy, and lightly garlicky, perfect with cheese and crackers or, my favorite, piled high on burgers. This recipe makes 5 half-pints of Cowboy Candy, with canning instructions included. For a refrigerator version of this delicious recipe, click here: Cowboy Candy Refrigerator Recipe

Wash the jars, lids, and bands in warm, soapy water and rinse well. Place the jars right side up in a boiling‑water canner fitted with a canning rack . Do not boil lids. Add warm water until it covers the jars by about 1 inch. Bring the water to a boil and boil the jars for 10 minutes if you are below 1,000 feet elevation; add 1 minute of boiling time for every additional 1,000 feet. Reduce the heat and keep the jars hot until you’re ready to fill them.

Wash 2 pounds of fresh jalapeño peppers.

With gloved hands, slice the jalapeños into ¼‑inch rounds, discarding or mulching the stems. Keep a window open for ventilation, and if you’re asthmatic (like me) or sensitive to pepper or vinegar vapors, set up fans to direct the air away from your face and use an air purifier for added comfort.

Finely chop 3–4 garlic cloves with a knife. Avoid using a garlic press, as it can turn the cloves to mush and make the brine cloudy.

In a large non‑reactive stainless‑steel saucepan, add 2 cups apple cider vinegar (make sure it is 5% acidity, as lower percentages are not safe for canning), 3 cups granulated sugar, 1 teaspoon turmeric, and chopped garlic. Bring the mixture to a boil over high heat, stirring until the sugar fully dissolves.

Add the sliced jalapeños to the hot brine and bring to a gentle boil, stirring often and carefully to keep the rounds intact.

Cook the jalapeños in the syrup over medium‑high heat (about setting 6) until they begin to shrink, slightly shrivel, and the syrup thickens, about 15 minutes.

Ladle hot jalapeños into hot jars, leaving a 1/2-inch headspace.

Remove any air bubbles or pockets trapped around the jalapeño slices with a non-reactive air-bubble tool spatula.

Wipe the jar rims clean so nothing prevents the lid from sealing.

Center lid on jar and apply band, adjust to fingertip tight.

Carefully lower the jars into the boiling water, keeping them upright. When using a jar lifter, make sure it is securely positioned below the neck of the jar (below the screw band of the lid). Tilting the jar could cause food to spill into the lid's sealing area. Make sure the water covers the jars by 1–2 inches. Place the lid on the canner. Begin timing once the water returns to a full boil. Process half-pints and pints at sea level for 15 minutes. For elevations 1,000-3,000 feet, process for 20 minutes. For elevations 3,000–6,000 feet, process for 25 minutes. For elevations 6,000-8,000 feet, process for 30 minutes, and for elevations 8,001-10,000 feet, process for 35 minutes. When the processing time is complete, turn off the heat, move the canner off the burner if possible, and carefully remove the lid. Let the jars rest in the hot water for 5 minutes before lifting them out. Place the jars upright on a towel‑lined countertop and leave them undisturbed for 12 to 24 hours. Jars may take several hours to seal, though many seal within the first 30 minutes or even during processing. After 12 hours, check the seals and clean the jars. Label with contents and date—store sealed jars for up to one year. Refrigerate any jars that didn't seal and consume within 3 months.

Enjoy!

For more delicious canning recipes, check out these next:

• Pickled Banana Peppers Recipe & Canning
• Dill Pickles Recipe & Canning
• Zesty Bread & Butter Pickles Recipe & Canning
• Giardiniera (Pickled Vegetables)
• Tomatillo Salsa Verde Recipe & Canning
• Pickled Red Beets Recipe & Canning
• Garlic & Dill Pickled Asparagus with Canning Instructions
• Pickled Tangerine Peppers Recipe & Canning
• Pickled Whole Tangerine Peppers
• Pickled & Canned Jalapeno Peppers