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Candied Jalapenos Recipe

★★★★★

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

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.

Ingredients

Scale

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

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

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Find it online: https://kitchenofsimon.com/candied-jalapenos-recipe/