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Cowboy Candy | Canning Candied Jalapeno Peppers

Keyword: cowboy candy


  • 3 pounds fresh Jalapeno Peppers
  • 2 cups apple cider vinegar 5% acidity
  • 6 cups organic granulated Sugar
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Celery seed
  • 3 teaspoons granulated Garlic


  • Wearing gloves, slice jalapeno peppers into 1/4-inch rounds, set aside. For even cuts use a mandolin.
  • In a large non-reactive stockpot bring to boil apple cider vinegar, sugar, turmeric powder, celery seed, and garlic.
  • Reduce heat and simmer for 5 minutes. Add jalapeno peppers and allow to simmer for an additional 5 minutes.
  • Using a slotted spoon, scoop jalapeno peppers into half-pint jars.
  • Bring the remaining brine to a hard boil for another 5 minutes.¬†Using a ladle, add hot brine to the jars, leaving a 1/4-inch headspace.
  • Remove air bubbles, wipe jar rim, add warmed lids and rings.
  • Process in a hot water bath or steam canner for 15 minutes. Adjust the processing time for altitudes above 1,001 feet in elevation.