If your garden is producing more jalapeños than you know what to do with, this easy refrigerator Cowboy Candy recipe is one of my favorite ways to preserve the harvest without spending an afternoon canning. It is a simple small-batch recipe that transforms fresh jalapeños into sweet, tangy, and slightly spicy peppers that are incredibly versatile.
Made with a handful of pantry staples, this recipe creates the perfect balance of sweetness and heat. Since it is a refrigerator recipe, there is no pressure canning or water bath canning required. Simply simmer the peppers in a flavorful syrup, pour everything into a jar, and refrigerate.
This recipe makes just one pint, making it perfect if you have a few peppers from the garden or want to try Cowboy Candy before making a larger batch. After the flavors have had time to meld together, these candied jalapeños are delicious on burgers, hot dogs, sandwiches, nachos, pizza, or served over cream cheese with crackers.
Whether you grow your own peppers or pick up a fresh batch from the farmers market, this easy recipe is a great way to enjoy them long after harvest.
INGREDIENTS
- 1 pound fresh jalapeños, sliced into 1/4-inch rings
- 1 cup apple cider vinegar
- 2 cups granulated sugar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon celery seed
- Prepare the peppers: Wear disposable gloves while handling jalapeños. Wash the peppers, remove the stems, and slice them into uniform rings.
- Make the syrup: In a small stainless steel saucepan, combine the apple cider vinegar, sugar, garlic powder, turmeric, and celery seed. Bring to a boil over medium-high heat, stirring until the sugar has completely dissolved.
- Cook the peppers: Add the sliced jalapeños to the boiling syrup. Reduce the heat and simmer gently for exactly 5 minutes. The peppers will soften slightly and turn an olive green color.
- Fill the jar: Using a slotted spoon, transfer the hot jalapeños into a clean, warm 1-pint glass jar.
- Add the syrup: Carefully pour the hot syrup over the peppers, leaving about 1/2 inch of headspace. Make sure all of the pepper slices are completely covered by the syrup.
- Cool and refrigerate: Allow the jar to cool to room temperature before placing the lid on tightly. Refrigerate immediately.
Storage
Store Cowboy Candy in the refrigerator for up to 3 months. For the best flavor, let it chill for at least 24 to 48 hours before serving so the peppers have time to absorb the sweet and tangy syrup.
Serving Ideas
- Spoon over cream cheese with crackers.
- Top burgers, hot dogs, pulled pork, or grilled chicken.
- Add to sandwiches and wraps.
- Sprinkle over nachos or tacos.
- Mix into potato salad, pasta salad, or coleslaw.
- Serve alongside barbecue or smoked meats.
Tips
- Wear
gloves when slicing jalapeños to avoid skin irritation.
- Slice
the peppers evenly so they cook at the same rate.
- Use a
stainless steel saucepan since vinegar can react with some metals.
- Keep
the peppers completely submerged in the syrup for the best flavor and
longest refrigerator life.