Sweet Candied Jalapeno Peppers

I should have posted this back when I made them, but I wanted to make sure that they tasted good.
My brother-in-law (who is a candied jalapeño freak) can attest that they are really good, 
but pretty darn hot!!
(He actually commandeered a jar for himself at Christmas-
and I literally could not take it away from him.--gotta love him)

Last fall, I had a bumper jalapeño crop.
I usually always buy candied jalapeños from the store, but thought surely I can make my own.
I've made pickles before, so it can't be that hard.

There is a website called Jalapeño Madness, that really helped me with the inspiration for this recipe.

I knew that I wanted them hot, but really sweet.
I use candied jalapeños all the time in place of sweet pickles.
They are so delicious with a little kick.

Candied Jalapeño Peppers
(adapted slightly from Foodie with Family)

Printable Recipe

3 pounds fresh, firm jalapeño peppers, red and green
2 cups apple cider vinegar
6 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
6 cloves garlic, finely sliced
1 teaspoon ground cayenne pepper

Prepare the jalapeño peppers by removing the stems.  Slice the peppers into 1/8-1/4-inch rounds. Set aside.

In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic, and cayenne pepper to a boil. Reduce the heat and simmer for 5 minutes.  Add the sliced peppers and simmer for exactly 4 minutes.  Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4-inch of the upper rim of the jar.  Turn the 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 jalapeño slices.  Insert a end of a wooden spoon to the bottom of the jar 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 a new, two piece lid to finger-tip tightness.

Place jars in a canner or a large pot of water and cover with at least 2-inches of water.  Bring the water to a full rolling boil.  When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.  When the time goes off, use canning tongs to transfer the jars to a cooling rack.  Leave them to cool, undisturbed, for 24 hours.  When fully cooled, wipe them with a clean, damp cloth, then label.

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

(I had several red jalapeño peppers and thought that they would make the mixture look really pretty.  Beware, I think that they are a little bit more powerful.  I thought that this recipe would make several jars--I had so many peppers, but I would really double the recipe next time.  The peppers really cook down and they are so delicious!!!  ) 



  1. Whoa!!! I've never even HEARD of these! But I am ALL over it. My extended family is gonna love you. Thanks for sharing!

  2. How many Pints did you get out of this recipe? And, how long would you say they stay good in the pantry? Thanks!

  3. Chop them up to the consistency of pickle relish, and mix them and some of the juice from the candied jalapenos in softened cream cheese. It is called Candied Jalapeno Dip. Serve them with tortilla chips. I've been eating these and making this dip for years now. Keep in mind the dip gets hotter over time, so if you like it hot make it the day before you serve it.


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