Candied Jalapenos
The best combination of sweet and spicy! These candied jalapenos are a must for nachos, sandwiches, tacos and more. Easy to make, with only 6 ingredients! Canning directions are included below.
Spice fans, this one is for you! Ever since making my vegan chorizo nachos a few months ago with my easy dairy-free cheese sauce and candied jalapenos, I knew I needed a separate recipe just for those jalapenos.
Sweet and spicy, these jalapeno peppers are good anywhere you want a hint of spice. Think tacos, sandwiches, burgers, salads– even cocktails. Plus, they are only 6 ingredients and take just minutes to prep.
Pop them in the fridge to enjoy soon, or water bath can them for extended enjoyment. Either way, you are going to love these candied jalapeno peppers.
Below are tips and more details, along with full canning directions. You can also head to the bottom to grab the full recipe.
Table of Contents
Ingredient Notes
You only need a few ingredients to make these candied jalapenos. Notes on ingredients and substitution options are below.
- Jalapenos: Obviously, you’ll need jalapeno peppers for this candied jalapenos recipe. As the size can vary, the ingredients are listed by slice amount (2 cups) and not the number of peppers.
- Apple Cider Vinegar: You can also use white vinegar, but the apple cider vinegar gives a nice tang to the peppers.
- Sugar: You can reduce the amount of sugar if you’d like, but I think 3/4 cup is the sweet spot for getting a spicy-sweet flavor. Sugar doesn’t affect pH of canning, so OK to adjust if you want regarding safety, but adding more or less will change the flavor.
- Spices: The spices can also be adjusted for flavor, though I think the ratios listed here are best. If you are going to can, do not sub in fresh garlic and is will alter the pH.
How to Make Candied Jalapeno Peppers
Make the sugar mixture
Whisk together the sugar, apple cider vinegar, and spices in a medium saucepan and cook over low heat until thickened.
Add the Peppers
Remove from heat and add the peppers. Stir and let sit for a few minutes to soften. Use a slotted spoon to remove the peppers and pack them tightly into half-pint jars, then cover them with the remaining liquid. Store in the fridge or can to extend shelf life. Directions below.
Tips for Success
I use a sharp knife to slice the jalapenos thinly, but you can also use a mandoline or food processor for ease. If slicing the jalapenos by hand, wear gloves to prevent burning your eyes (or your skin).
Pack as many thinly sliced jalapenos as possible into the two half-pint jars; about a cup should fit in each. Then, pour in the leftover syrup until just covered.
Canning Directions
If you want to can these candied jalapenos, you will need a large pot and clean and sterilized jars. I also recommend a canning funnel and a jar lifter to make things easier, but that’s optional. If you plan on making a lot of canning recipes, then they are inexpensive, and you will use them over and over again!
Make the candied jalapeños as directed, then place the peppers in two sterilized half-pint jars. To make more jars of peppers, double or triple the recipe.
Wipe clean the rims of the jars, then place a clean lid on top. Bring a large pot to a boil, then lower the jars into the pot. Boil for 10 minutes, adjusting for altitude.
Turn off the heat, remove the lid, and let the jars stand in the water bath for 10 minutes. Then, remove it and let it cool on a cooling rack. Check the seal after 24 hours and place any that didn’t seal in the fridge. To check the seal, the lid should not flex when the center is pressed.
Candied Jalapenos Altitude Adjustments
For sea levels above 1,001 feet, process for an additional 5 minutes. Process an additional ten minutes over 3001 feet, an additional 15 minutes over 6,001, and an additional 20 minutes over 8,001.
Ways to Use Candied Jalapenos
Once you make a batch of these, you’ll find yourself enjoying them on so many things! We love them on burgers, hot dogs, and sandwiches.
They are also great on nachos, especially my vegan chorizo nachos, or on my vegan chili cheese dip. You can also spread them onto softened cream cheese for a quick dip with crackers.
If you try these candied jalapenos, make sure to come back and leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day.
Candied Jalapenos
Ingredients
- 3/4 cup sugar
- 1/3 cup apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed
- 1/8 teaspoon ground turmeric
- 2 cups sliced jalapeno peppers
Instructions
- Add the 1 cup sugar, 1/3 cup vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon celery seed and 1/8 teaspoon turmeric together in a medium saucepan and cook over low heat until sugar is dissolved and slightly thick.
- Remove from heat and add the peppers. Allow to soften a bit, about 5 minutes. Add to sterile jars and cover. Place in the fridge for at least 24 hours before eating.