I am a fan of spicy hot chili peppers and I always have a jar of pickled jalapeno peppers in my fridge so when I heard about candied jalapenos I just had to try making them! Candied jalapenos are pretty much just pickled jalapenos that are sweetened with sugar. Whoa! Spicy and tangy jalapenos that are also sweet? Yum! Candied jalapenos are nice and easy to make; you just need to slice up a bunch of jalapeno chili peppers and simmer them in a combination of vinegar and sugar which adds the tanginess from the vinegar and the sweetness from the sugar to the jalapenos. That’s it! With just a few minutes of effort you have a nice sized batch of candied jalapenos and I can really see why they are called candied jalapenos because they are so good that I just devour them, like popping candy! These candied jalapenos can of course be used in things like sandwiches, salads, on pizzas, etc. in addition to just eating them straight out of the jar!
Sweet, tangy and spicy candied jalapenos, aka cowboy candy.
- 3 pounds jalapeno peppers, sliced into 1/8-1/4 inch slices
- 6 cloves garlic, thinly sliced
- 2 cups cider vinegar
- 3 cups granulated sugar
- 2 teaspoons coriander seeds
- 1 teaspoon celery seed
- Bring the everything to a boil, reduce the heat and simmer for 5 minutes.
Option: Use proper canning procedures to store at room temperature for longer periods of time.
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Heather Christo says
wow! these look so delicious!
fabulous. eat them on crackers with goat cheese.
A SPICY PERSPECTIVE says
These would be perfect on a sandwich! I can't wait to try these jalapenos!
Julie Wampler says
I bet these are addicting!!
We Are Not Martha says
Pinned and making for my husband for his birthday… Because this is basically his ideal food 🙂
I think these would be great with cheese and crackers
Tracy: They are! 🙂
Many years ago, my sister bought jarred sliced pickled sweet/spicy jalapenos. We took triscuits, spread cream cheese on them and added a sliced pickled sweet/spicy jalapeno on top and ate them continuously while watching movies. It was a great alternative to iconic popcorn. Many possibilities for variations atop this combination. Yummy for the tummy!!! Will be forwarding your recipe to my sister. Thanks for the recipe.
Nancy Baxter says
If you wanted to process these jalopenos in a hot water bath, how long would you do it for?
It looks like you used mustard seeds instead of coriander seeds.
Karen: Those are the celery seeds that are smaller.
Vito Y says
I've now made this a half dozen times so I'll happy to see it's on your top list for this year. I vary the pepper types for heat and flavor and have also turned it into a relish. Thanks for a great year.
Michael Tobias says
well i made these little delights not being a big fan a hot. That being said,I used pickling spices instead of the coriander and celery seed. I think I will use food gloves next time my fingers and still burning.
I wonder if this recipe could be canned?
Myrna Ackerman says
Yes it can. I usually make at least a dozen jars and use the hot water bath method of canning.
These candied Jalapenos look so great! I love the way the pictures look, I'm super excited to make them at home!
I tried this receipe and did not have the spices mentioned. I did have garlic and I added a little cilantro, some whole allspice and some whole cloves. I also cut out the center of each slice so my peppers have no seeds. The results? Super fantastic! Eat them like candy.
Really good wakeup for sausages and hotdogs or with cream cheese and crackers. I used small jalapenos, red and green from the garden.
Karen Konczyk says
Does it have to be organic apple cider vinegar?
You can use organic if you desire.
Can we enjoy right away, or do I need to wait?
You can enjoy it right away!
debra felix says
HI. Again one of your recipes has become a favorite. We use the Candied Jalapenos in various ways. Our favorite is in BBQ Bacon Shrimp. 3
Place a peeled shrimp on 3/4 slice of half done bacon (we do in microwave) along with a small slice of mozzarella and, a couple of the jalapenos. Wrap and secure with a 4″ toothpick. Grill or Broil adding BBQ sauce as you turn. Yum. You may share/use our recipe.
Mary Beth Capps says
These were super easy and just delightful!
Brenda Hummel Gay says
I used your recipe, I put them in hot jars and lids, with everything boiling and the sealed geart. Love them.
Judy Jones says
I like to spoon a bunch over a slab of cream cheese and eat with some nice crackers. This stuff is DANGEROUS! Thanks for the recipe.
I cheat this recipe with the same results. I buy a jar of jalapenos, drain them, mix them with sugar and put them back in the jar. They go into the fridge and turn the jar over every few days. After 2-3 weeks, I have candied jalapenos. I pour them over cream cheese and eat with crackers.
16 oz jar uses 1 cup sugar, 12oz jar uses 3/4 cup.
Debbie Ingram says
Do you add the sugar to the juice that’s in the jar already?
Boiling bath for 10 minutes???
For some reason we don’t have celery seeds at our supermarkets. Any recommendations for substitutes?
I just love jalapenos! Thanks for the recipe!
You can simply omit them. Enjoy!
Edward Phillips says
Cooked a little longer than suggested.
Also simmered about 30 min and they turned out GREAT.
From experience the vinegar will reduce the heat factor
Recipes from Kevin are GREAT ! thanks
Can you use frozen jalapeños? I have lots of whole peppers in the freezer.
I have not tried this with frozen jalapenos so I am not sure. If you try it, I would love to hear the results!
I’m wondering if it needs any salt which is not in the ingredients list?
I generally don’t add salt, but a pinch of salt would be nice!
Paige Fallen says
Can I safely add pineapple when I can these?
Adding pineapple sounds good! I am not an expert at canning for longer storage and cannot provide advice for that.
How much water do you use?
No water is used in this recipe. The sugar melts and becomes a liquid to be combined with the vinegar to form the liquid.
I prefer to dice as opposed to slicing the jalapenos. It’s easier to use and eat them. Great recipe. Thanks.
I’ve made these a couple times and they’ve turned out great. Everybody loves them. I wish there were canning instructions as well so I didn’t have to keep all my jars in the fridge. But I guess it’s a small price to pay for a delicious outcome.
Patty M. says
I have never heard of these till today talking at lunch with my friend. I checked my emails later and…here’s your recipe! My question is do you think this would work with serrano peppers, my husbands favorite? I’m not sure I’ll get a notification if you answer on this recipe post, computer savvy I’m Not, so could you email it to me? Would really like to hear it.