Description
How to can candied jalapeños (cowboy candy) using safe water bath method. Shelf-stable sweet-spicy peppers for burgers, wings, and appetizers.
Ingredients
1 lb fresh firm jalapeños (red preferred)
2 cups granulated white sugar
1 cup apple cider vinegar (5% acidity)
1 cinnamon stick
1 tsp yellow mustard seeds
½ tsp celery seeds
Optional: ¼ tsp turmeric for golden color
Instructions
1. Wear gloves; slice jalapeños into ¼-inch rings (remove seeds for milder).
2. Sterilize pint jars in boiling water or dishwasher.
3. Combine sugar, vinegar, spices in wide saucepan; boil until sugar dissolves completely.
4. Add sliced jalapeños; simmer exactly 4 minutes until tender-crisp.
5. Pack hot peppers tightly into hot jars using canning tongs.
6. Ladle boiling syrup over, maintaining ½-inch headspace.
7. Wipe rims clean; apply lids fingertip-tight.
8. Process pints in boiling water bath 10 minutes (adjust for altitude).
9. Cool undisturbed 24 hours; check seals before storing.
Notes
Red jalapeños naturally sweeter. Green work but hotter.
Safe water bath canning—no pressure canning needed.
Unopened cans: 12-18 months pantry. Opened: 2 months fridge.
Perfect for smoky chipotle burgers, buffalo wings, cauliflower bites.
Syrup recyclable for glazes after peppers used.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Preserving, Condiments
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 48
- Sugar: 12g
- Sodium: 8mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.2g
- Protein: 0.1g