Canned Cowboy Candy Recipe

You may hear this canned cowboy candy recipe also called candied jalapeños. Either way, They’re great addition to your nachos, charcuterie board, or to top deviled eggs.

What is cowboy candy?

Simply jalapeños pickled in a sweet syrup. The taste similar to traditional pickled jalapeños, but are sweeter, and have a firmer, candied texture thanks to the higher sugar content.

These are great for processing large batches of peppers, especially when you’re harvesting your end-of-year jalapeños, and you want to preserve them to enjoy all year long.

Some of my family are big spice lovers, but they always come back to jalapeños saying “they’re not that spicy, but they have the best flavor.”

I’ll take their word for it. Jalapeños is as spicy as I’m willing to go.

But I do agree that they have excellent flavor. Possibly only rivaled by pickled pepperoncinis.

In any case, these candied jalapenos are simple, and tasty, and have so many uses, including those listed above, and so many more, starting with sandwich toppings, salads, baking into cornbread, with cream cheese on a cracker, pizza, potato salad, tacos, and more.

Ingredients for canned cowboy candy

These ingredients are as simple as you’d expect, adding additional flavor to the naturally flavorful jalapeño pepper.

• Jalapeño peppers – I prefer green, but red work as well, though they may be spicier than younger, green jalapeños.
• Apple cider vinegar – while different types of vinegar can be used, as long as your vinegar contains at least 5% acetic acid, we like the flavor for apple cider vinegar the best.
• Sugar – this is, after all, a candied pepper recipe, so where would we be without sugar. I know there’s a lot of demonization of sugar in the media these days, but as always, I would remind you, you’re not consuming these peppers at the level you would consume a bag full of m&ms. Additionally, most of the sugar is left in the brine. As a condiment, while these are delightfully sweet, they’re not a big source of fast carbohydrates.
• Turmeric – This adds a warm, earthy, and slightly citrusy flavor, as well as a nice, bright color.
• Celery seed – this adds another savory, earthy flavor. Celery seeds taste like a concentrated version of celery, so we only need a small amount to benefit our pickle brine.
• Mustard Seed – The sharp flavor of mustard seed balances out the earthiness of turmeric and celery seed.
• Garlic – I always mean to add garlic. We love the way its bold, pungent flavor combines with the sweet and spiciness of these peppers. But alas, sometimes I forget, so I’m adding it as an optional ingredient. I do recommend trying it though!

What you need for canning

These peppers, like all pickles, are very easy to can, since you will need only basic tools.

• Canning jars. I like to can these in half pint jars, since we use small amounts at at time, but you do you.
• Canning lids. I usually use whatever lids come with the jars. But if your jars have already been used, you likely need to buy new lids. I usually bulk order from Denali Canning, I feel like their lids seal really well, and I’ve had really good luck with them.
• Canning Funnel. While not strictly necessary, I fell like this makes the process so much easier, and less messy. With a canning funnel, you can easily fill your jars without spilling a drop on the rim, which you will later need to clean off.
• Water bath canner. This can be any sort of pot that you have an inner rack for (or a towel can work in a pinch), that is tall enough to submerge the jars in. Stock pots, pressure cooker pots, etc. all work very well. I have a traditional granite water bath canner, as well as a stainless steel canner with a glass lid. This one is my favorite, because I can see how it’s boiling without having to lift the ids.
• Canning tongs/jar lifter. These are essential for putting jars in, or taking them out of hot water. If you plan to put jars into a cool water bath (and then heat it), and let them stay in the water until it cools, you won’t need them, but if you’re canning, you’ll eventually want or need to lift the jars out before the water cools to the point you can put your hands in it.

How to make canned cowboy canning

Here are the instructions for how to make candied jalapeños, from start to finish.

1. Combine sugar, vinegar, and spices in a large pan.
   
   
2. Stir together, and heat over medium heat to simmering.
3. Simmer for about 5 minutes.
4. While brine is heating, de-stem peppers, and slice into 1/16-1/8 inch thick slices. Or for super thin peppers, use your food processor to slice them. 
   
   
5. When brine is ready, stir peppers into brine, and bring back to a simmer.
   
   
6. After simmer for about 5 minutes, remove from heat.
7. Prepare canning equipment by sterile canning jars and lids, and filling canner with hot water.
   
   
8. Ladle peppers, with brine, into sanitized jars, leaving 1/2 inch headspace.
9. Wipe rims of the jars with a damp washcloth or damp paper towel to remove any debris.
10. Screw down lids and bands.
11. Gently lower jars into hot canning water, and arrange so that they are touching as little as possible.
12. When all jars are in the canner, add additional water if needed, to reach a depth of 1-2 inches above lids of jars.
13. Place lid on canner, and heat to a rolling boil.
14. Process half pints for 10 minutes, or pints for 12 minutes.
15. Remove canner from heat, and let cool for 30+ minutes.
16. Remove jars from canner, and let cool completely.
17. After 24 hours, check for seals, and store in a cool place out of direct light.

Other recipes you’ll enjoy:

• Jalapeño jelly recipe
• Strawberry jalapeño jam
• Quick and easy pickled okra recipe
• Watermelon rind pickles
• Pickled Green Beans

 

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