Cowboy Candy, or candied jalapeños, is my go-to recipe when I want to transform fiery jalapeños into an irresistible sweet, spicy, and tangy treat. Simmered in a syrup spiced with ginger, garlic, and vinegar, these little green rings are the perfect topper for burgers, tacos, sandwiches, or even a sharp cheddar cracker combo. They’re bold, addictive, and surprisingly easy to make.

Why I’ll Love This Recipe

I love this recipe because it balances heat and sweetness in the most craveable way. The jalapeños keep their punch, but the syrup tames their edge just enough. It’s also a fun, creative way to preserve a bunch of fresh jalapeños when they’re in season. Whether I’m hosting a BBQ, assembling a charcuterie board, or just need a fiery-sweet kick to elevate my lunch, a jar of Cowboy Candy never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup apple cider vinegar
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 teaspoon kosher salt (or 1/4 teaspoon pickling salt)
1/2 teaspoon ground ginger
1/2 teaspoon granulated garlic
1/4 teaspoon ground coriander
1 pound fresh jalapeños, sliced into rings

Directions

I start by slicing the jalapeños into uniform rings. I like to wear gloves to avoid lingering heat on my hands.
In a medium saucepan, I combine the vinegar, brown sugar, granulated sugar, salt, ginger, garlic, and coriander.
I bring the mixture to a gentle boil over medium heat, stirring until the sugars dissolve completely.
Once the syrup is smooth and bubbling, I add the sliced jalapeños. I reduce the heat and let them simmer for about 4 minutes—just enough for them to soften slightly while soaking up the syrup’s flavor.
Using a slotted spoon, I transfer the jalapeños to clean glass jars, packing them in tightly.
I raise the heat on the syrup and let it boil hard for about 5 minutes to thicken slightly.
I carefully pour the hot syrup over the jalapeños in the jars, making sure they’re fully submerged and leaving a little headspace.
Once the jars are filled, I wipe the rims clean and seal with lids. I let them cool to room temperature before refrigerating.
I like to let the jars sit in the fridge for at least 24 hours to develop flavor, but they get even better after a week.

Servings and Timing

This recipe makes about 2–3 half-pint jars of candied jalapeños.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (plus cooling and chilling time)

Variations

Add sliced garlic: I sometimes toss a few fresh garlic slices into the jars for an extra kick.
Include red jalapeños or Fresno chiles: This gives a colorful and slightly different flavor profile.
Use honey: Swapping out some of the sugar for honey adds a deeper, floral sweetness.
Make it hotter: I include a few serranos if I want an even spicier mix.
Zest it up: A bit of lemon or lime zest in the syrup adds a citrusy twist.

Storage/Reheating

Refrigerate
I store jars in the fridge once cooled. They’ll keep for up to 3 months and continue to mellow and improve in flavor over time.
Freezer-safe
If I’m not planning to can them, I sometimes freeze jars (leaving space at the top). I thaw them in the fridge overnight before using.
Shelf-stable option
For long-term storage, I follow safe water bath canning procedures to make them shelf-stable.

FAQs

How spicy is Cowboy Candy?

The jalapeños still carry heat, but the syrup cuts through with sweetness. I find the balance addicting—not too hot, but definitely spicy.

Can I use other peppers?

Yes, I’ve used banana peppers, serranos, and even habaneros for variety. I just adjust simmering time based on thickness.

Do I have to refrigerate the jars?

If I’m not canning them, yes—refrigeration is necessary. But once canned properly, they’re safe on the shelf for up to a year.

How long do they last in the fridge?

Once opened, they last up to 3 months refrigerated. I use clean utensils to extend their shelf life.

What can I serve them with?

I top burgers, sandwiches, nachos, hot dogs, and even mix them into cream cheese for a killer cracker spread.

Conclusion

Making Cowboy Candy is one of the most satisfying kitchen projects I’ve tackled—it’s simple, flavorful, and totally customizable. The combination of sugar, vinegar, and spice gives the jalapeños a crave-worthy flavor that adds excitement to anything I serve. Whether I’m gifting a jar, storing them for winter, or adding them to every dish in sight, they’ve become a must-have in my fridge. Once I tried this recipe, plain jalapeños just didn’t cut it anymore.