Candied Jalapeños
These sweet and tangy jalapeños provide a perfect balance of heat and sweetness, making them an ideal condiment for sandwiches, cheese boards, and tacos.
Ingredients
For the syrup
- 2 cups cider vinegar Use 5% acidity for safe canning.
- 4 cups granulated sugar Gives that classic “candied” texture.
- 1 teaspoon turmeric For color and a warm, earthy note.
- 1 teaspoon celery seed Adds a subtle savory lift.
- 4 teaspoons granulated garlic For depth (or use garlic powder).
- 1 teaspoon ground cayenne pepper Adjusts heat; omit or reduce if milder.
Main ingredients
- 2.5 pounds jalapeños Choose firm, unblemished peppers. Remove stems; seeds optional.
Instructions
Preparation
- Sterilize jars and lids: Wash jars and lids in hot soapy water. Keep jars hot in simmering water until ready to fill. Bring lids and bands to a simmer in a small pot (don’t boil lids).
- Prep peppers (wear gloves): Rinse jalapeños and drain. Using gloves, slice peppers into 1/8"–1/4" rings. Remove stems first.
Cooking
- Make the syrup: In a large stockpot combine cider vinegar, granulated sugar, turmeric, celery seed, granulated garlic, and ground cayenne. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer about 5 minutes.
- Blanch peppers: Add sliced jalapeños to the syrup and simmer gently for 4 minutes. This softens the peppers and infuses flavor.
- Pack jars: Use a slotted spoon to transfer peppers into hot, sterilized jars. Leave 1/2-inch headspace.
- Finish the syrup: Turn the heat up under the pot and bring the remaining syrup to a hard boil for 6 minutes.
- Fill jars: Ladle the hot syrup over the peppers, maintaining 1/2-inch headspace. Remove air bubbles with a non-metallic spatula and adjust headspace if needed.
- Clean and seal: Wipe jar rims with a damp paper towel. Place lids and bands on jars and fingertip-tighten.
- Process jars: Place jars in a water-bath canner with hot water covering jars by at least 1 inch. Bring to a full rolling boil. Boil for 10 minutes for half-pint jars and 15 minutes for pint jars. After the time, turn off heat and let jars sit in the hot water for 5 more minutes.
- Cool and check seals: Remove jars and place on a towel on the counter to cool undisturbed overnight. The following day check seals — the center of each lid should be concave and not flex when pressed.
- Save the syrup: Do not throw out leftover syrup. Pour it into a jar, refrigerate, and use as a glaze, a salad vinaigrette base, a marinade, or a syrup for cocktails.
Notes
Try to resist opening sealed jars for at least 2 months; 3 months is even better for full flavor development. Sealed jars keep best for up to 1 year in a cool, dark pantry.