Candied jalapeños, which some of us call Cowboy Candy, offer an irresistible combo of heat and sweet. The sugar tames the peppers a bit and fragrant spices make delicious syrup. This easy recipe proves that it’s quick and easy to make a small batch of something to stash in the fridge for a few months.
Jalapeños, which are easy to find and aren’t too hot for most folks, are a go-to choice, but you can use any combo of hot peppers you have. This recipe is a smart and tasty way to use up a glut of peppers when they kick into high season.
You can use candied jalapeños as a relish, condiment, sandwich topping or an ingredient in another delicious recipe, such as my Cheese Ball recipe. Use any leftover syrup in salad dressings, slaw or cocktails.
Candied Jalapeños
Makes: 2 pints
Ingredients
- 1 ½ pounds fresh jalapeños, sliced into ¼-inch-thick rounds
2 ½ cups granulated sugar - 1 cup apple cider vinegar
- 1 teaspoon granulated garlic
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ½ teaspoon celery seed
- 2 clean 1-pint jars with tight-fitting lids
Instructions
1. Combine sugar, vinegar, garlic, turmeric, ginger and celery seed in a large saucepan. Bring to a boil over medium-high heat and stir until the sugar dissolves. Reduce heat and simmer 5 minutes.
2. Stir in jalapeños and return to a boil. Reduce heat and simmer 4 minutes, stirring often.
3. Use a wide-mouth funnel and slotted spoon to transfer the jalapeños into the jars. Slowly pour in enough syrup to cover the peppers.
4. Stir gently with a chopstick or skewer to remove any air bubbles and top off with a little more syrup, if needed. Wipe the jar rims clean and close the jars.
5. Let stand undisturbed until cooled to room temperature then refrigerate overnight. Store refrigerated for up to three months.
Tip: For the best flavor, wait at least one week before serving.
Candied jalapeños have lots of uses, but this recipe is my favorite. It reminds me of pimento cheese, but with an extra kick of flavor and a dose of fun. You can serve it as a spread or dip straight from a cute bowl, but I like to mold it into cheese balls. Sometimes I make small ones about the size of a walnut that I affectionately call Cheese Bonbons, but you can also make a standard-sized cheese ball.
Candied Jalapeño Cheese Ball
Makes: About 2 cups
Ingredients
- 1/4 cup candied jalapeños, drained and chopped
- 1/4 cup finely chopped pecans, plus extra for rolling, if desired
- 1/4 cup finely chopped scallions, white and tender green parts
- 1 tablespoon candied jalapeno brine
- 2 teaspoons Worcestershire sauce
- 4 tablespoons mayonnaise
- 4 ounces extra-sharp white Cheddar cheese, grated on the large holes of a box grater
- 4 ounces sharp yellow Cheddar cheese, grated on the small holes of a box grater
Instructions
1. Stir together candied jalapenos, pecans, scallions, brine, and Worcestershire in a medium bowl. Stir in the mayonnaise. Fold in the cheese and pecans.
2. Cover and chill at least 8 hours, preferably overnight. Shape into several small balls or one large ball and coat in chopped pecans, if you like. Let stand at room temperature for 10 minutes or so before serving.
Sheri Castle is the host of The Key Ingredient, an Emmy Award-winning show from PBS North Carolina. She is also an award-winning food writer, recipe developer and cooking teacher. The Southern Foodways Alliance named her one of 20 Living Legends of Southern Food, calling her The Storyteller. She grew up in Watauga County and now lives in Chatham County. Keep tabs on her at shericastle.com.
©Copyright 2025 Sheri Castle
