Candied Jalapenos
Sweet, spicy, and irresistibly zesty, candied jalapenos are the perfect condiment to elevate any dish! Made with fresh jalapeños simmered in a luscious syrup infused with apple cider vinegar, garlic powder, turmeric, and a touch of optional cayenne, this recipe delivers an addictive balance of heat and sweetness. These spicy-sweet gems are easy to prepare with just 15 minutes of prep time and are perfect for canning or enjoying fresh from the fridge. Serve them atop burgers, cream cheese on crackers, or your favorite charcuterie board for a bold, flavorful kick. Whether you’re hosting a party or spicing up weeknight dinners, candied jalapenos are a must-have in your pantry!
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Recipe Information
Ingredients
- 1 pound Fresh jalapenos
- 2 cups Granulated sugar
- 0.75 cup Apple cider vinegar
- 1 teaspoon Garlic powder
- 0.25 teaspoon Ground turmeric
- 0.25 teaspoon Celery seed
- 0.25 teaspoon Cayenne pepper (optional)
Instructions
Wash the jalapenos thoroughly and pat them dry with a clean kitchen towel.
Slice the jalapenos into thin rounds, approximately 1/8-inch thick. Remove the stems and discard them. If desired, you can wear gloves during this step to avoid irritation from the peppers.
In a medium-sized pot, combine the granulated sugar, apple cider vinegar, garlic powder, ground turmeric, celery seed, and optional cayenne pepper. Stir well to combine.
Place the pot on medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar into a smooth syrup.
Once the syrup begins boiling, reduce the heat to a simmer and add the sliced jalapenos. Stir to coat the peppers evenly in the syrup.
Simmer the jalapenos for 4-5 minutes. The peppers should become slightly softened but should not lose their shape.
Using a slotted spoon, transfer the candied jalapenos into sterilized glass jars, filling them to about 1/2-inch below the rim.
Turn the heat back up to high and simmer the syrup for an additional 5-6 minutes to reduce and thicken slightly.
Carefully ladle the hot syrup over the jalapenos in the jars, ensuring they are completely covered with liquid, but still leaving 1/4-inch headspace at the top of the jar.
Wipe the rims of the jars with a clean, damp cloth and seal them with lids and rings. If not storing long-term, let the jars cool completely before refrigerating.
For long-term storage, process the jars in a boiling water bath for 10 minutes, ensuring the jars are fully submerged. Remove the jars and allow them to cool. Store in a cool, dark place for up to 3 months.
Let the candied jalapenos sit for at least 1 week before consuming, to allow the flavors to meld. Refrigerate after opening.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 434.4 g | 158% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 419.4 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
