Description

Candied Jalapeños are the perfect balance of heat and sweetness, made by simmering fresh jalapeños in a tangy, sugary syrup. These spicy-sweet rounds are incredible on burgers, tacos, nachos, sandwiches, and cheese boards—or even eaten straight from the jar. They’re quick to make, store well, and only get better with time.

Ingredients

1 ½ pounds fresh jalapeños

3 cups granulated sugar

1 cup apple cider vinegar

½ teaspoon garlic powder

¼ teaspoon ground turmeric

½ teaspoon celery seed

½ teaspoon ground mustard

¼ teaspoon red pepper flakes (optional)

Instructions

1. Wash the jalapeños and slice them into ⅛- to ¼-inch rounds. Wear gloves to avoid irritation.

2. In a medium saucepan, combine sugar, apple cider vinegar, garlic powder, turmeric, celery seed, ground mustard, and red pepper flakes (if using).

3. Bring the mixture to a gentle boil over medium heat, stirring until sugar is fully dissolved.

4. Add the sliced jalapeños to the syrup and reduce the heat to a simmer. Cook for 4–5 minutes until slightly softened.

5. Using tongs or a slotted spoon, transfer the jalapeños into sterilized jars, leaving ½ inch of headspace.

6. Pour the hot syrup over the jalapeños, covering them completely. Tap jars to remove air bubbles.

7. Wipe jar rims clean, seal with lids, and let them cool at room temperature.

8. Refrigerate for at least 24 hours before using, but for best flavor, let them sit for 5–7 days.

Notes

Let the jars sit in the fridge for at least 5 days to reach peak flavor.

For a spicier kick, leave in the seeds and add extra red pepper flakes.

These make fantastic edible gifts—just be sure to label and date the jars.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Condiments
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 40
Sugar: 9g
Sodium: 15mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.5g
Protein: 0g
Cholesterol: 0mg

Keywords: candied jalapeños, cowboy candy, sweet and spicy jalapeños