Fresh jalapeños, cider vinegar, sugar, turmeric, and garlic come together in this sweet and spicy Candied Jalapeños Recipe!
Okay, so picture this: it was a lazy Saturday afternoon, and I was knee-deep in pickling experiments (because why not?). I’d just come back from the farmer’s market with more jalapeños than any sane person needs. You know when you’re at the store and think, “I can totally use 3 pounds of these!” Yeah, that was me.
I stumbled upon a little note my grandma had scribbled years ago about “cowboy candy.” She never made it, but it stuck with me. I figured, hey, why not give it a go? Fast forward a few hours, and my house smelled like spicy vinegar heaven. I popped one of those shiny green rings into my mouth, and… BOOM. Sweet, spicy, tangy, and totally addictive. I might’ve scared my dog with how loud I shouted, “Why didn’t I try this sooner?!”
Ever since then, this Candied Jalapeños Recipe has been my go-to when I want to blow people’s minds at potlucks. Or, let’s be real, when I need a little kick in my sandwich game.
Why You’ll Love This Candied Jalapeños Recipe?
Look, I don’t say this lightly: these candied jalapeños are next-level delicious. Why?
- Sweet + Spicy Combo: It’s like a flavor rollercoaster. First sweet, then WHAM, the heat sneaks in. But not too much. Just enough to make you say, “Ooh!”
- Ridiculously Versatile: Pile them on burgers, tacos, nachos… heck, I even spoon the syrup over grilled chicken sometimes. Not fancy, but so good.
- Easy-Peasy: No complicated canning equipment required (unless you’re into that). Just basic stuff you’ve already got.
- Make-Ahead Magic: These get better as they sit. I mean, if you can wait. I’m usually sneaking into the fridge after two days.
Ingredient Notes:
Before we jump into simmering things up, I’ve gotta tell you why these ingredients are important. It’s not just throw-some-stuff-in-a-pot, ya know? Okay… maybe it kind of is. But still.
- 3 lbs Fresh Jalapeños: I like mine firm and shiny. If they’re looking a little sad or wrinkly, save ‘em for something else.
- 2 Cups Apple Cider Vinegar: Gives it that bright, tangy punch that cuts through the sweetness.
- 6 Cups Granulated Sugar: Yeah, it’s a lot. But you need that sweet syrupy magic to balance out the heat.
- ½ Tsp Turmeric: Honestly? Mostly for color. But it does add a tiny earthy note.
- ½ Tsp Celery Seed: You’ll barely notice it, but it makes the flavor a little more complex.
- 3 Tsp Granulated Garlic: Garlic makes everything better. Always.
- 1 Tsp Cayenne Pepper: Just in case jalapeños weren’t spicy enough for ya!
How To Make Candied Jalapeños?
Alright, apron on? Let’s do this.
Step 1: Get Prepped
Gloves. Please wear gloves. I forgot once… and well, my eyes still remember. Slice the stems off your jalapeños (I just lop the tops off with a little disc of flesh). Then slice ‘em into 1/8- to 1/4-inch rings. Uniform-ish. No need to be perfect.
Step 2: Make the Sweet & Spicy Syrup
In a big pot (you’ll want room to stir), combine the cider vinegar, sugar, turmeric, celery seed, garlic, and cayenne. Bring it to a boil, then reduce to a simmer for about 5 minutes. Your kitchen’s gonna smell amazing.
Step 3: Cook the Peppers
Toss your jalapeño slices into the syrup. Let them simmer for exactly 4 minutes. No more, no less. They’ll still be bright and pretty but infused with all that syrupy goodness.
Step 4: Jar ‘Em Up
Using a slotted spoon, scoop the peppers into sterilized jars. Pack them kinda snug, but don’t mash them in there. Leave about 1/4 inch of headspace.
Step 5: Boil That Syrup
Want To Save This Recipe?
Now turn the heat up under the syrup and bring it back to a rolling boil. Let it rip for 6 minutes. It’ll thicken just a bit (and get sticky, in the best way).
Step 6: Fill the Jars
Pour the syrup over your peppers. Run a chopstick around the inside of the jar to pop any air bubbles. Top off with more syrup if needed. Wipe the rims clean, slap on your lids, and screw ‘em on finger-tight.
Step 7: Process (If You’re Into That)
If you’re canning for the long haul, process the jars in a boiling water bath—10 minutes for half-pints, 15 for pints. If you’re just gonna eat them soon-ish, skip this step and pop them in the fridge.
Step 8: The Waiting Game
These babies need at least 2 weeks to mellow. But if you’re like me and sneak one on day three? No judgment.
Storage Options:
If you processed them, they’re good for a year in a cool pantry. After opening, stash them in the fridge for up to 2 months. If you didn’t process? Straight to the fridge, same two-month window.
Variations and Substitutions:
Feeling creative? Go for it!
- Different Peppers: Try serranos for extra heat or banana peppers for a milder ride.
- Garlic Cloves: Toss in some sliced garlic while you’re at it.
- Brown Sugar Twist: Swap half the white sugar for brown sugar. It adds a molasses-y vibe I love.
- Super Spicy: Double the cayenne if you’re feeling wild.
What to Serve with Candied Jalapeños?
Here’s where it gets fun. You can put these on almost anything… but here are my faves:
- Burgers & Sandwiches: They make boring burgers sing.
- Tacos: Duh. Sweet, spicy tacos are always a win.
- Cream Cheese & Crackers: Classic for a reason.
- BBQ Glaze: Brush that leftover syrup on ribs or grilled chicken. You’ll be a backyard hero.
- Potato Salad: A few chopped jalapeños stirred into your favorite recipe? Next-level stuff.
Frequently Asked Questions:
Are candied jalapeños super hot?
Not as much as you think! The sugar tames the heat, but they’ve still got a little kick. Perfect balance, in my opinion.
Do I really need to wait two weeks?
You don’t have to, but they mellow and get better if you do. If you sneak one early? I totally get it.
Can I skip the water bath?
Yep, if you plan to keep ‘em in the fridge and eat them within two months. For longer storage, better to play it safe and process them.
And there you have it! My all-time favorite Candied Jalapeños Recipe. It’s sweet, spicy, and totally addictive. I swear, these jars never last long around here. Whether you’re a spicy-food fan or just looking for something fun to try, give this a go. You’ll be hooked. And hey—if you come up with your own twist on it? I wanna hear all about it.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Candied Jalapeños Recipe
Ingredients
- 3 pounds fresh jalapeño peppers firm and ripe
- 2 cups apple cider vinegar
- 6 cups granulated white sugar
- ½ teaspoon ground turmeric
- ½ teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
Preparation of Jalapeños:
- Begin by wearing protective gloves to handle the jalapeños safely. Remove the stems by slicing a thin disc from the stem end of each pepper. Discard the stems. Slice the jalapeños into uniform rings approximately 1/8 to 1/4 inch in thickness. Set aside.
Prepare the Syrup:
- In a large, heavy-bottomed saucepan, combine the apple cider vinegar, granulated sugar, ground turmeric, celery seed, granulated garlic, and ground cayenne pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and allow the mixture to simmer for 5 minutes, stirring occasionally to dissolve the sugar completely.
Simmer the Jalapeños:
- Carefully add the sliced jalapeños to the simmering syrup. Continue simmering for precisely 4 minutes. This process allows the jalapeños to absorb the flavors while maintaining their texture.
Fill the Jars:
- Using a slotted spoon, transfer the jalapeño rings into sterilized canning jars. Leave approximately 1/4 inch of headspace at the top of each jar. Ensure the rings are evenly distributed but not overly packed.
Boil the Syrup:
- Increase the heat under the remaining syrup in the saucepan and bring it to a full, rolling boil. Allow the syrup to boil vigorously for 6 minutes to reduce slightly and intensify the flavor.
Pour the Syrup:
- Using a ladle, carefully pour the hot syrup over the jalapeños in the jars, covering them completely. Insert a chopstick or a sterilized knife along the sides of the jar to release any air pockets. Adjust the syrup level if necessary to maintain the 1/4 inch headspace.
Seal the Jars:
- Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place sterilized lids on each jar and screw the bands on to fingertip tightness.
Process the Jars (Optional for Long-Term Storage):
- If preserving for extended storage, place the sealed jars in a boiling water bath canner. Ensure the jars are covered with at least 2 inches of water. Process half-pint jars for 10 minutes or pint jars for 15 minutes. After processing, carefully remove the jars and allow them to cool undisturbed for 24 hours on a clean towel or rack.
Cool, Label, and Store:
- Once fully cooled, label each jar with the date. Store in a cool, dark place. For the best flavor, allow the jalapeños to mellow for at least 2 weeks before consuming.
Notes
- Confirm that the apple cider vinegar and spices (especially turmeric and garlic) are processed in gluten-free facilities without cross-contamination.
- Use certified gluten-free canning lids and sterilization procedures if cross-contact is a concern.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
