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Candied Jalapeños

Prep Time10 mins
Cook Time20 mins
Course: Miscellaneous
Cuisine: Mexican
Servings: 1 pint +/-
Author: Pam


  • 1 lb jalapeños
  • 2 cup white sugar
  • 2/3 cup apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp celery seed
  • 1/4 tsp turmeric powder
  • Pinch of crushed red pepper flakes


  • 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 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 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 refrigerator for a few days before eating (if you can refrain).
  • They can be store in the refrigerator for up to three months.