Candied Jalapeños
Candied Jalapeños are a sweet and spicy pickled jalapeños that are really simple to make. A tasty addition to burgers, sandwiches and your favorite Mexican dishes.
Sweet Pickle Relish and Squash Relish are our favorite condiments for sandwiches and if you like a spicy kick, these candied jalapeños are a must try.
Candied Jalapeños ~ Cowboy Candy
I have been making these sweet pickled jalapeños for years using this candied jalapenos recipe from Foodie with Family. Over the years, I’ve slightly adapted the recipe but use the same basic method.
They are so good and are totally worth the effort. You can do a water bath canning method or just keep the in the refrigerator.
Ingredients Needed:
- Jalapeños
- Apple Cider Vinegar
- Sugar
- Granulated Garlic
- Turmeric
- Celery Seed
How to Make Candied Jalapeños:
- Slice the jalapeños into 1/8 inch slices, discarding the stems. Gloves will protect your hands from burning later, I highly recommend using them if possible.
- Rinse the jalapeños in a wire mesh basket and drain well.
- In a large pan or dutch oven, combine the apple cider vinegar, sugar, garlic, turmeric and celery seeds.
- Cook over high heat, whisking occasionally and bringing the mixture to a full rolling boil. Reduce to simmer, cooking 5 minutes. Return to a boil and add the sliced jalapeños.
- Bring to a full rolling boil and cook 4 minutes.
- Remove from heat.
- Use a slotted spoon to fill sterilized canning jars.
- Return the apple cider mixture to a rolling boil, cooking 6 minutes. Keep an eye on it, stirring occasionally so that it doesn’t boil over.
- Remove from heat and carefully ladle syrup over the jalapeños filling the jars, leaving about 1/4 inch of space at the top.
- Stick a wooden skewer or knife down into the jars to remove any air bubbles.
- Wipe the tops of the jars clean. Top with 2 piece canning lids, do not over tighten.
- Any leftover syrup should be kept. Store in canning jars and place in a water bath or keep refrigerated.
To Preserve Candied Jalapeños
- Set the jars in a canner and fill with enough water to cover the jars by at least 2-inches. Cook over high heat, bringing the water to a full boil.
- Boil for 10 minutes for half pint jars or 15 minutes for pint jars.
- Carefully remove the jars with canning tongs and cool completely.
- Tighten the lids if needed, wipe the jars with a damp towel and label with the date.
- Store jars in a cool pantry and refrigerate after opening.
Are Candied Jalapeños Spicy?
Yes, candied jalapeños are spicy but it just the level of spiciness just depends on the peppers that you use. They do mellow over time.
We love to use these candied jalapenos to make Jalapeno Deviled Eggs for a delicious appetizer.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Canning Essentials:
- Half Pint or Pint Canning Jars with lids
- Large Canner with Lid – I have this kit that comes with the jar rack, funnel and jar lifter.
- Fine Mesh Strainer
- Food Processor
- Large Bowl
- Dutch Oven
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST AND FACEBOOK!
Candied Jalapeños
Ingredients
- 10 cups sliced jalapeños about 3 pounds
- 2 cups Apple Cider vinegar
- 6 cups sugar
- 1 tablespoon granulated garlic
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seeds
Instructions
- Wash the jalapeños and drain well.
- Slice the jalapeños into 1/8 inch slices, discarding the stems, wearing gloves to protect your hands from burning later.
- Rinse the jalapeños in a wire mesh basket and drain well.
- In a large pan or dutch oven, combine the apple cider vinegar, sugar, garlic, turmeric and celery seeds.
- Cook over high heat, whisking occasionally and bringing the mixture to a full rolling boil. Reduce to simmer, cooking 5 minutes. Return to a boil and add the sliced jalapeños.
- Bring to a full rolling boil and cook 4 minutes.
- Remove from heat.
- Use a slotted spoon to fill sterilized canning jars.
- Return the apple cider mixture to a rolling boil, cooking 6 minutes. Keep an eye on it, stirring occasionally so that it doesn't boil over.
- Remove from heat and carefully ladle syrup over the jalapeños filling the jars, leaving about 1/4 inch of space at the top.
- Stick a wooden skewer or knife down into the jars to remove any air bubbles.
- Wipe the tops of the jars clean. Top with 2 piece canning lids, do not over tighten.
- Any leftover syrup should be kept. Store in canning jars.
To Preserve Candied Jalapeños
- Set the jars in a canner and fill with enough water to cover the jars by at least 2-inches. Cook over high heat, bringing the water to a full boil.
- Boil for 10 minutes for half pint jars or 15 minutes for pint jars.
- Carefully remove the jars with canning tongs and cool completely.
- Tighten the lids if needed, wipe the jars with a damp towel and label with the date.
- Store jars in a cool pantry and refrigerate after opening.
Notes
- For the best results, wait 4 weeks before using.
- Recipe can be halved or doubled as needed.
- Variations: Use bell peppers, banana peppers or any spicy pepper for this recipe.
- Make it a relish: Chop the jalapenos in a food processor instead of slicing if preferred.
How many half pint or pint jars are needed for this recipe?
Hi Ben,
It will make 6 half pints.
~ Milisa
I am so excited I found your recipe!! My neighbor has made this relish for years,and I absolutely love it, but unfortunately she recently passed away so I have been trying to find this recipe, I hope this is it!! I have a couple of questions, the 3 lbs of jalapeños needed, is that 3lbs before cutting off stems or after?
Also since I’m not sure if this is exact recipe I am looking for, it says to let set 4 weeks before eating, Will I be able to judge the flavor when initially making or does it change drastically? Also, the lady that made, when I eat hers, some seeds are very hard, can’t chew up, was that because she didn’t cook long enough? Thank you for your expertise!!
Hi Christy,
I am glad you found the recipe and I hope it’s exactly what you are looking for. This recipe is very forgiving as far as how many pounds of jalapenos you are using. I always have the sweet brine leftover and save it for the next time I am making them, so you will be fine using 3 pounds before or after slicing the tops off. I think you will be able to tell right off if it is the recipe you were hoping for. We don’t always wait 4 weeks to enjoy them, but they do get a better texture and a little more flavorful after setting. I try to “rinse” most of the seeds out when I make them just because we don’t like them super spicy but I don’t know why they would get hard. I hope you try them and let me know if they are what you were looking for.
~ Milisa
Thank you so much for answering my questions!! I will be making today so I will let you know!! Thank you again for all of your GREAT Recipes!!