Candied jalapeños strike the perfect balance of sweetness and heat, delivering bold flavor in every bite. They’re a great way to level up your favorite burger, add some flair to a charcuterie board, or pair with cream cheese for an easy, crowd-pleasing appetizer. Made with fresh jalapeños and a rich, tumeric-infused syrup, these peppers aren’t just delicious—they’re downright addictive.
What makes this recipe a standout is how simple and versatile it is. With just a few steps, you can turn fresh jalapeños into a condiment that elevates any meal. Whether you’re gifting them, snacking, or adding a gourmet touch to your cooking, candied jalapeños are a pantry must-have you’ll want to make again and again. Ready to get started? Grab your peppers, and let’s dive into this sweet and spicy treat!
Candied Jalapenos
Sweet and spicy candied jalapeños are the perfect condiment to elevate burgers, sandwiches, appetizers, and more. Made with fresh jalapeños and a simple syrup, this easy recipe creates a bold and flavorful treat that’s sure to impress!
Ingredients
- 1.5 pounds fresh jalapeno peppers, sliced into thin rounds
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
Instructions
Prepare the Jalapenos: Wash the jalapenos thoroughly and slice them into thin rounds, discarding the stems. Wear gloves to protect your hands from the heat.
Make the Syrup: In a medium saucepan, combine the sugar, apple cider vinegar, turmeric and garlic powder. Heat the mixture over medium heat, stirring until the sugar dissolves. Bring to a gentle boil, then reduce the heat to simmer.
Cook the Jalapenos: Add the sliced jalapenos to the simmering syrup. Cook for about 5-7 minutes, stirring occasionally, until the jalapenos soften slightly but remain vibrant in color.
Jar the Jalapenos: Using a slotted spoon, transfer the jalapeno sliced to sterilized jars, packing them tightly. Pour the hot syrup over the jalapenos, leaving about 1/4 inch headspace at the top. Tap the jars gently to remove air bubbles and ensure the jalapenos are fully submerged.
Seal and Store: Wipe the rims of the jars clean, seal with lids, and let them cool to room temperature. Store the jars in the refrigerator for up to 3 months or process in a water bath canner for long-term storage.
Enjoy: Allow the candied jalapenos to sit for at least 1-2 weeks to develop their flavor before serving. Use them as a topping for burgers, nachos, eggs, or crackers with cream cheese.
Tips:
Adjusting Spice Level: Remove the seeds and membranes from the jalapeños to reduce the heat, or leave them in for a spicier result.
Use Gloves: Wear gloves while slicing jalapeños to protect your hands from the capsaicin and avoid irritation.
Syrup Consistency: If you want a thicker syrup, simmer the mixture for a few extra minutes before adding the jalapeños.
Serving Suggestions: Pair them with cream cheese and crackers, use them as a topping for burgers or nachos, or mix them into salads and sandwiches for a sweet-spicy kick.
Leftover Syrup: Don’t throw away the leftover syrup! Use it as a glaze for meats, mix it into cocktails, or drizzle it over roasted vegetables for added flavor.
Heat and Ventilation: Simmering the jalapeños releases spicy fumes, so ensure good ventilation in your kitchen to avoid discomfort.
Customization: Add a pinch of your favorite spices like smoked paprika or celery seed for a unique flavor twist.
These are really good
One of my favorites!
I was wondering if these could be frozen instead of a water bath?
I would not recommend freezing these. They will keep in the refrigerator for several months. Enjoy!
How many pint jars does this recipe make?
It makes about 2 pints.
Thanks.. We took a chance and did a couple of pints. We couldn’t wait. Next time, we will seed them but leave the veins in. Using my own jalapenos, I didn’t realize how damned hot that sauce would become. Your recommendation of mixing some and some cream cheese on top of crackers is right on!