Candied Jalapeños
I made these sweet and spicy candied jalapeños just days after my best friend’s mother sent me the recipe link. We love spicy fruit jams on top of our brie & crostini so when I saw these candied jalapeños I thought they would be 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 for a few days before digging into these jalapeños but I couldn’t help myself and have been nibbling on them every day and absolutely love them. Be careful, they are sweet, spicy and so addictive.
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 heat and simmer for 5 minutes, stirring occasionally.
Add the sliced jalapeños and 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 from the pot and place them into a glass jar.
Bring the remaining liquid up to boil to reduce the mixture, cooking for approximately 5 minutes.
Carefully ladle syrup into the glass jar over the jalapeños. Let cool completely, cover with a lid, and store in the refrigerator for a few days before eating (if you can refrain). They can be stored in the refrigerator for up to three months.
Ingredients
- 1 lb jalapeños
- 2 cup 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 heat and simmer for 5 minutes, stirring occasionally.
- Add the sliced jalapeños and 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 from the pot and place them into a glass jar.
- Bring the remaining liquid up to boil to reduce the mixture, cooking for approximately 5 minutes.
- Carefully ladle syrup into the glass jar over the jalapeños. Let cool completely, cover with a lid, and store in the refrigerator for a few days before eating (if you can refrain).
- They can be stored 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.