Candied Jalapeños
I made these sweet & spicy candied jalapeños just days after my friend’s mother sent me the recipe from A Southern Soul. We love spicy fruit jams on top of our brie & crostini, so when I saw these candied jalapeños, I thought they would make a wonderful topper too! I’ve also seen a lot of recipes for cream cheese, crackers & these candied jalapeños, which I can’t wait to try. I know you’re supposed to wait a few days before digging into these jalapeños, but I couldn’t help myself and have kept nibbling on them every day. Be careful, they are sweet, spicy, and so addictive.
Candied Jalapeños
Ingredients:
- 1 lb. jalapeños
- 2 cups white sugar
- ⅔ cup apple cider vinegar
- ½ tsp garlic powder
- ½ tsp celery seed
- ¼ tsp turmeric powder
- Pinch of crushed red pepper flakes
How to Make Candied Jalapeños:
Slice the jalapeños into rounds using food-safe gloves and a sharp knife.
Add the sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and crushed red pepper flakes to a Dutch oven over medium-high heat. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
Add the sliced jalapeños, then bring the mixture to a boil, then reduce to a simmer and cook, stirring occasionally, for 5 minutes.
Using a slotted spoon, remove the jalapeños and place them in a glass jar.
Bring the remaining liquid to a boil, and reduce for about 5 minutes.
Carefully ladle syrup over the jalapeños. Let cool completely.
Cover with a lid and refrigerate for a few days before eating (if you can refrain).
Store in the refrigerator for up to three months.
Ingredients
- 1 lb. jalapeños
- 2 cups white sugar
- ⅔ cup apple cider vinegar
- ½ tsp garlic powder
- ½ tsp celery seed
- ¼ tsp turmeric powder
- Pinch of crushed red pepper flakes
Instructions
- Slice the jalapeños into rounds using food-safe gloves and a sharp knife.
- Add the sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and crushed red pepper flakes to a Dutch oven over medium-high heat. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Add the sliced jalapeños, bring the mixture to a boil, then reduce to a simmer, and cook, stirring occasionally, for 5 minutes.
- Using a slotted spoon, remove the jalapeños and place them in a glass jar.
- Bring the remaining liquid to a boil, and reduce for about 5 minutes.
- Carefully ladle syrup over the jalapeños. Let cool completely.
- Cover with a lid and refrigerate for a few days before eating (if you can refrain).
- Store in the refrigerator for up to three months.
Have never had or made candied jalapenos…now I am really intrigued how it tastes like.
This is something I’ve never heard of and glad you re enjoying them.
I make these too! One fun tip that we like is using the liquid from the jar in vinaigrette and have even been known to toss some in a cocktail. They are also quite good on burgers and tacos. We grow a lot of jalapenos and I can a lot of them this way to give for Christmas presents!
We have been making these for over 30years! They are wonder! We use them when making white chili, burritos, enchiladas, salads and nachos! The nachos are the main reason we make them. They are also a wonderful Christmas, and hostess gift! I’ve noticed a lot of TV chefs are using them now in recipes! Thank you for sharing!
I love jalapeños, but have never even thought of making candied ones. I will, though — such a fun idea. Thanks!
This would be a new food for me and one that would be exciting to try.
Just how spicy are they with all the seeds left in?
Grace,
Some have been mild and some spicy. The sugar and vinegar seem to cut the spice a bit. They are really delicious.
-Pam
I’d be nibbling at these all the time, too! Love a spicy sweet combination!
So funny, I was just thinking yesterday that I need to make a batch of these because they make everything better.