Candied Jalapenos Recipe

Introduction

Candied jalapenos, also known as “cowboy candy,” offer a perfect balance of sweet and spicy that complements a variety of dishes. These vibrant, syrupy peppers add a flavorful kick to sandwiches, burgers, and cheese platters. With just a few simple ingredients, you can make your own batch at home.

Ingredients

• 1 1/2 lbs fresh jalapenos (about 30 peppers)
• 1 cup apple cider vinegar
• 3 cups granulated sugar
• 1 tsp garlic powder
• 1/4 tsp ground turmeric
• 1/4 tsp celery seed

Instructions

1. Step 1: Remove and discard the stems from the jalapenos, then slice the peppers into 1/4-inch thick slices. Set the sliced peppers aside.
2. Step 2: In a large pot, combine the apple cider vinegar, granulated sugar, garlic powder, turmeric, and celery seed. Bring the mixture to a boil, then reduce the heat to medium-low and simmer gently for 5 minutes.
3. Step 3: Increase the heat back to medium-high to bring the syrup to a boil again. Add the jalapeno slices and let the mixture return to a boil. Reduce heat to medium-low and simmer for 4 minutes.
4. Step 4: Using a slotted spoon, transfer the jalapeno slices to clean glass canning jars, filling each jar to within 1/4 inch of the rim.
5. Step 5: Leave only the syrup in the pot and increase the heat to bring it to a full rolling boil. Boil the syrup for about 6 minutes to thicken it slightly.
6. Step 6: Ladle the hot syrup into the jars with the jalapeno slices, filling to within 1/4 to 1/2 inch of the rim. Remove any air pockets by inserting a clean spoon along the jar sides. Fill jars as necessary.
7. Step 7: Wipe the jar rims with a damp paper towel to clean them. Screw on the lids tightly and label the jars if desired. Refrigerate for at least 1 to 2 weeks before use, though waiting 3 to 4 weeks will deepen the flavor.

Tips & Variations

• Wear gloves when slicing jalapenos to avoid skin irritation and wash your hands thoroughly afterward.
• For a milder version, remove the seeds before slicing the peppers.
• Add a cinnamon stick or a few whole cloves to the syrup while boiling for a subtle warm spice note.
• Use white vinegar if apple cider vinegar is not available, but the flavor will be slightly different.

Storage

Store candied jalapenos in the refrigerator in sealed jars for up to 3 months. The syrup will continue to thicken over time. For the best flavor, allow the peppers to marinate for at least 1 to 2 weeks before serving. Reheat gently if you prefer to serve warm, or enjoy cold straight from the jar.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers to make candied peppers?

Yes, you can use other mild or hot peppers depending on your heat preference. Just adjust the simmering time and spice level accordingly.

Do I need to pressure can these for longer storage?

This recipe is intended for refrigeration and short-term storage. For longer shelf life, proper canning using a pressure canner is recommended, but follow safe canning guidelines carefully.

Candied Jalapenos Recipe

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★★★★★

4.7 from 85 reviews

• Author: Simon
• Total Time: 15 minutes prep + 20 minutes cooking + 1-4 weeks resting
• Yield: Approximately 3 half-pint jars 1x
• Diet: Gluten Free

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Description

Candied Jalapenos are a sweet and spicy treat made by simmering fresh jalapenos in a flavorful syrup of apple cider vinegar, sugar, and spices. Perfect for adding a tangy kick to sandwiches, burgers, or cheese plates, these candied peppers balance heat and sweetness with a delightful crunch. This recipe preserves the jalapenos in a sweet vinegar syrup, allowing them to develop deep, vibrant flavors after a few weeks of refrigeration.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 1/2 lbs fresh jalapenos (about 30 peppers, stems removed and sliced 1/4″ thick)

Syrup

• 1 cup apple cider vinegar
• 3 cups granulated sugar
• 1 tsp garlic powder
• 1/4 tsp ground turmeric
• 1/4 tsp celery seed

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Instructions

1. Prep the Jalapenos: Remove and discard the stems from the fresh jalapenos, then carefully slice each pepper into approximately 1/4 inch thick slices. Set these slices aside for later use.
2. Make the Syrup Base: In a large pot, combine the apple cider vinegar, granulated sugar, garlic powder, ground turmeric, and celery seed. Bring this mixture to a boil over medium-high heat, then reduce to medium-low and let it simmer gently for 5 minutes to meld the flavors.
3. Cook the Jalapenos: Increase the heat to medium-high to return the syrup to a boil. Add the jalapeno slices to the boiling syrup, allow it to return to a boil, then reduce heat again to medium-low and simmer the peppers for 4 minutes, allowing them to soften slightly and absorb the syrup.
4. Jar the Peppers: Using a slotted spoon, carefully transfer the jalapeno slices into clean glass canning jars, filling the jars up to about 1/4 inch from the rim to leave space for syrup.
5. Reduce the Syrup: With only the syrup remaining in the pot, crank up the heat to high and bring it to a full rolling boil. Boil the syrup vigorously for approximately 6 minutes to thicken it slightly.
6. Fill the Jars: Ladle the hot syrup over the jalapeno slices in the jars, filling to within 1/4 to 1/2 inch of the top. Use a clean spoon to remove any air bubbles trapped inside by sliding the spoon around the jar’s edges and pressing the jalapenos gently if needed.
7. Seal and Store: Wipe the rims of each jar with a damp paper towel to remove any syrup residue, then tightly screw on the canning jar lids. Label the jars if desired and refrigerate for at least 1-2 weeks before using to allow flavors to develop. For best taste, wait 3-4 weeks. Properly refrigerated candied jalapenos will keep for up to 3 months.

Notes

• Wear gloves when handling jalapenos to avoid skin irritation from capsaicin oil.
• Adjust sugar quantity for desired sweetness, but note it helps preserve the jalapenos.
• Use clean, sterilized jars to ensure shelf life and safety.
• Letting the jalapenos sit in syrup for a few weeks enhances their flavor and texture.
• The syrup can be saved and used to sweeten cocktails or marinades once peppers are used up.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Pickling
• Method: Stovetop
• Cuisine: American

Keywords: candied jalapenos, sweet and spicy jalapenos, pickled jalapenos, jalapeno recipe, homemade candied peppers, sweet jalapeno slices