candied jalapenos

The perfect condiment to all those summertime BBQs and picnics has to be candied jalapeños. These sweet and savoury peppers add a little something extra to burgers, hot dogs and are excellent on a charcuterie platter. But be warned, they are addictive!

The pickling spice has warming notes from the allspice, bay leaves, coriander, ginger, and peppercorns which complement the sweetness from the sugar and the heat from the peppers.

Also known as Cowboy Candy, try them served with goat cheese, cream cheese or baked brie, added to a tuna or egg salad sandwiches or even on pizza!

Candied Jalapeños

Enjoy the cooked peppers as soon as they are cooled, or if time allows the flavour improves the longer they sit. Recipe yields 2 cups.


  • 1 1/2 lbs jalapeños
  • 1 1/2 cups sugar
  • 1 cup apple cider vinegar
  • 1 tsp pickling spice
  • 1 tsp garlic powder


  • Wash and stem the jalapeños and cut them into same size rings. If you prefer a milder condiment, remove the seeds from the peppers.
  • In a pot, combine the sugar, vinegar, pickling spice and garlic powder.
  • Allow the mixture to come to a boil over medium-high heat, stirring until the sugar is dissolved.
  • Let it boil for 2 to 3 minutes and then add in the jalapeño slices.
  • Let it come to a boil once again and then reduce the heat to medium-low heat, allowing the peppers to cook for 4 to 5 minutes.
  • When the jalapeños start looking wrinkly, remove them with a slotted spoon and place them in a mason jar.
  • Let the liquid come to a boil again and let it reduce until the mixture starts looking syrupy.
  • Pour the syrup over the jalapeños and once cooled, store in the fridge.