Candied Jalapeo Peppers
Get ready to spice up your next snack or charcuterie board with these irresistible Candied Jalapeño Peppers! This sweet-and-spicy condiment combines the bold heat of fresh jalapeños with a sticky, syrupy glaze made from granulated sugar, apple cider vinegar, and a perfectly balanced blend of garlic powder, turmeric, celery seed, and cayenne pepper. Simmered to perfection and preserved in jars, these candied peppers are a deliciously versatile topping for cream cheese and crackers, burgers, grilled meats, or even tacos. With just 15 minutes of prep, they’re easy to make at home and offer a flavor-packed kick that only gets better after a day or two in the fridge. Perfect for spice lovers and foodies alike, this recipe is a must-try for anyone looking to create memorable snacks or gifts.
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Recipe Information
Ingredients
- 1 pound Fresh jalapeño peppers
- 2 cups Granulated sugar
- 1 cup Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Celery seed
- 0.25 teaspoon Cayenne pepper
Instructions
Wash the jalapeño peppers thoroughly under cool running water. Slice them into thin, even rounds, about 1/8-inch thick, and discard the stems. Set aside.
In a medium saucepan, combine the granulated sugar, apple cider vinegar, garlic powder, ground turmeric, celery seed, and cayenne pepper. Stir well to incorporate all spices.
Heat the mixture over medium heat until the sugar dissolves and the liquid mixture begins to simmer, about 5-7 minutes.
Carefully add the sliced jalapeño peppers to the saucepan. Stir to coat the slices in the syrup mixture.
Lower the heat to maintain a gentle simmer. Cook the jalapeños for 10-15 minutes, stirring occasionally, until the peppers are slightly softened and the liquid thickens into a syrup.
Using a slotted spoon, transfer the cooked jalapeños into sterilized glass jars, such as pint or half-pint jars, leaving about 1/2-inch headspace at the top.
Carefully pour the hot syrup over the jalapeños in the jars, ensuring the peppers are fully submerged. Wipe the rims of the jars clean, and seal with lids and bands.
If planning to store long-term, process the jars in a boiling water bath for 10 minutes to ensure proper sealing. If consuming sooner, allow the jars to cool completely, then refrigerate.
Let the candied jalapeños rest for at least 24-48 hours in the refrigerator to develop flavor before enjoying. Serve atop cream cheese, crackers, or your favorite dishes for a sweet-and-spicy kick.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 436.6 g | 159% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 419.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1416 mg | 30% | |
*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.
