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Candied Jalapeños

These homemade Candied Jalapeños are a sweet and spicy treat, perfect for elevating any dish and great for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Condiment, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds fresh jalapeños, stems removed and sliced into 1/4 inch rings Feel free to adjust based on your heat tolerance.
  • 3 cups granulated sugar Balances the spice and creates the syrup.
  • 1 cup apple cider vinegar, preferably unfiltered Adds a tangy depth; mellows out the heat.
  • 1 teaspoon garlic powder Provides savory goodness.
  • 1/4 teaspoon ground turmeric Adds color and warmth.
  • 1/4 teaspoon celery seed Brings a surprisingly tasty twist.

Method
 

Preparation
  1. Trim off the stems and slice the jalapeños into 1/4 inch thick rings. Set them aside.
Making the Syrup
  1. In a large pot, combine sugar, apple cider vinegar, garlic powder, turmeric, and celery seed. Stir well and bring the mixture to a boil over medium-high heat.
  2. Once boiling, reduce the heat and let it simmer for about 5 minutes.
Adding the Jalapeños
  1. Carefully add the sliced jalapeños to the hot syrup. Bring the mixture back to a gentle boil and let it simmer for about 4 minutes.
Jarring the Jalapeños
  1. Using a slotted spoon, scoop the jalapeño slices into clean mason jars. Leave about 1/2 inch of headspace.
Thickening the Syrup
  1. Return the remaining syrup to a boil and let it reduce for 5 to 6 minutes until it thickens slightly.
Sealing the Jars
  1. Pour the hot syrup over the jalapeños in the jars, ensuring all slices are submerged. Seal the jars and let them cool to room temperature.
  2. Refrigerate the jars for at least 2 to 3 weeks for the best flavor.

Notes

Store in the fridge in sealed jars for up to 3 months. They are fantastic straight from the jar. Great addition to sandwiches for an unexpected kick.