Cowboy Candy

When the men folk of the family love hot stuff and they love pickles you have to get creative to keep them on their toes…..introducing COWBOY CANDY. 

It is essentially a candied jalapeno  – a little sweet and as spicy as you like. You can use it any way you want – on pizza, on crackers, on sandwiches, let you imagination be the judge.

Yields 3 Pints



  • 3 pounds fresh firm, jalapeno peppers, washed
  • 2 cups apple cider vinegar
  • 6 cups white granulated sugar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon celery seed
  • 3 teaspoons granulated garlic (optional)
  • 1 teaspoon ground cayenne pepper (optional – for extra HEAT)



  1. Wash the jalapenos, and take out as many seeds as you desire.  The more seeds you leave in, the hotter the Cowboy Candy.
  2. Slice into uniform 1/4″ circle slices.
  3. In a large stainless steel pot, bring apple cider vinegar, granulated sugar, turmeric, celery seed, granulated garlic, and ground cayenne pepper to a boil.
  4. Once boiling, reduce heat and simmer for 5 minutes.
  5. Add sliced jalapeno peppers to simmering mixture.  Simmer for an additional 5 minutes.
  6. Using a slotted spoon, carefully skim out all jalapenos and transfer to empty jars using the funnel ensuring 1/4 in head space.
  7. Once again, turn up the heat on the pot with the remaining syrup and bring to a full boil. Boil hard for 5 minutes.
  8. Using a ladle, pour the boiling syrup over the jalapenos in the jars.
  9. Use debubbler to release any remaining bubbles. Add additional syrup if needed to maintain 1/4″ headspace.
  10. Wipe the rim of each jar with a damp cloth ensuring that the rims are clean.
  11. Place flat lid and screw band on jar and finger tighten.
  12. Place in a waterbath canner and boil for 15 minutes for pints or 10 minutes for half-pints.
  13. Allow 4 weeks before opening.img_1197

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