Candied Jalapenos

Candied Jalapenos
slightly modified from and with major thanks to Rebecca

(recipe can easily be scaled in either direction – I do one-third this amount and end up with one full 1-pint jar)

3 pounds fresh, firm, jalapeno peppers
2 cups apple cider vinegar
5 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper


Wearing gloves (wear gloves!!), stem but do not seed the jalapeno peppers. Discard the stems and slice the peppers into 1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes.

Using a slotted spoon, transfer the peppers into clean, sterile 1-pint canning jars, to within 1/4 inch of the upper rims. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.

Insert a cooking chopstick to the bottom of the jars two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

Place jars in a canner (or a large stock pot with a towel on the bottom to cushion the jars) and cover with water by 2 inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 15 minutes. When timer goes off, use canning tongs (or a thick oven mitt) to transfer the jars to a cooling rack. Leave the jars to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth.

Allow to mellow for at least two weeks, but preferably a month before eating.


After an earlier go round with these last summer, I cut back on the sugar, but otherwise kept the recipe intact. The jalapenos turn out tender and syrupy sweet, with just a hint of heat.

I loved testing this batch out on a burger with bacon jam smeared across the bottom bun. Transcendent.


18 thoughts on “Candied Jalapenos

  1. Why am I not surprised to see this recipe on your blog πŸ˜‰

    But if I may, I'd like to add one direction to your canning process – be sure to test the seal on the lids before storing for the long term. Every once in a while the vacuum seal doesn't happen (when you boil the jars for the 15 minutes) and the peppers won't be properly preserved.

    Still need to make the bacon jam…. though, I do have some peppers in the fridge, so maybe I'll make these first πŸ™‚


  2. Oh, gosh — we made a variation on these this summer, and they're SO GOOD. Never thought to pair them with bacon jam… but they sure are good on a pulled pork sandwich. And they're stellar baked into corn bread. YUM.


  3. Amy πŸ˜€

    Julia – I did make sure, but you're right, I should have put that instruction in. I have Rebecca (Foodie with Family) to help me with any canning questions, but not everyone is so lucky.
    And hey, you should make these first so that they have time to preserve – and then you can eat them together!!

    Dan – I bet you'd love 'em. Thanks!

    Lo – Ooooo. Corn bread. Heck. Yes. And on pulled pork I bet they're as great as on a burger.


  4. These look SO good! This summer, after the lettuce and cool-weather plants fade out, I'm going to plant a ton of hot peppers of all varieties. I'm going to give this recipe a whirl and hopefully have some great stuff to eat and send off as Christmas presents!


  5. So happy.

    Since the moment Katie said she wanted to learn to make them I knew that candied jalapenos and I were destined for a lifelong obsession.

    Also? Baked into cornbread? Yes! And if you're looking for going high-brow with low-brow food, I love them baked into corn bread with beef franks cut up into it. Ahem. Corndog bread. Don't squint at me.


  6. I ain't squintin'! Steve would probably love that… and let me tell you, they are *awesome* in corn bread. They added just the right amount of sweetness. Kick ass.


  7. I made a batch of these last year but they had more bite than sweetness, have you ever added more sugar than the five cups? I want to make more this fall but would like to have a sweeter less crunchy batch. Can you help?


  8. Hi Greg. In regards to sweetness: Rebecca's recipe uses 6 cups. I cut back to 5 based on personal preference. You may wish to go with her original ratio, as her recipe is wildly successful for lots of folks. As for the crunch, all I can recommend is 1) that you make sure that the “boil hard for 6 minutes” is actually a very hard boil; and 2) that you let them sit for a few weeks before using, preferably a full month, if you want them as soft as possible. Hope this helps!


  9. Three years later, I'm finally back to tell you how I liked these – Love 'em! They were just a tad sweet for my liking, so I reduced the sugar down to 2.5 cups. Made a bunch of these last Christmas and gave them away as gifts. They were very well-received. I even had some left for myself!!!

    I still lurk here, by the way πŸ™‚


  10. And I love that you do! πŸ™‚

    Thanks for the feedback. I love that you adjusted the sugar content to your liking – if I go back to making these regularly I would probably do the same. Cheers!


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