Description
This Candied Jalapeños recipe delivers spicy-sweet, glossy jalapeño slices perfect for enhancing burgers, tacos, sandwiches, or cream cheese with crackers. Made by simmering fresh jalapeños in a fragrant syrup of sugar, apple cider vinegar, and warming spices, these homemade cowboy candies bring bold flavor and vibrant color to your condiment collection. Ready in just 20 minutes and best after a day of chilling, they keep for up to 3 months refrigerated.
Ingredients
Scale
Ingredients
- 1 pound fresh jalapeños, sliced into 1/4-inch rounds
- 2 cups granulated sugar
- 2/3 cup apple cider vinegar
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery seed
- Pinch of salt
Instructions
- Prepare the syrup: In a medium saucepan, combine the sugar, apple cider vinegar, turmeric, garlic powder, celery seed, and salt. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
- Add jalapeños and simmer: Add the sliced jalapeños to the pot. Reduce the heat to a gentle simmer and cook for 4–5 minutes, stirring occasionally until the jalapeños soften and become glossy.
- Transfer jalapeños to jars: Using a slotted spoon, carefully transfer the jalapeños into clean half-pint jars, leaving some space at the top for the syrup.
- Thicken the syrup: Bring the syrup back to a boil in the saucepan and cook for an additional 5 minutes. This will slightly thicken the syrup to coat the jalapeños well.
- Pour syrup over jalapeños: Pour the hot syrup carefully over the jalapeños in the jars, ensuring they are fully covered.
- Cool and store: Let the jars cool to room temperature before sealing them with lids. Refrigerate and allow the flavors to meld for at least 24 hours before serving for the best taste.
Notes
- Store candied jalapeños in the refrigerator for up to 3 months.
- They make a perfect topping for burgers, tacos, sandwiches, and pair excellently with cream cheese and crackers.
- For milder heat, remove some of the jalapeño seeds before cooking.
