Candied Jalapenos

Hey there, condiment lovers! Just like me, this time of year makes me crave all sorts of delicious toppings. Pickles, BBQ sauces, and of course, candied jalapenos – oh my!

Candied jalapenos are a revelation for anyone who hasn’t tried them. They’re this amazing little burst of sweet and spicy that will tantalize your taste buds. The sugar mellows out the jalapeno’s heat, creating a perfect balance.

These bad boys are incredibly versatile! Throw them on nachos, pulled pork sandwiches, burgers, or even hot dogs. They’re also fantastic chopped up in potato or macaroni salad, or even enjoyed on their own with a cracker and some cream cheese. Honestly, the possibilities are endless!

My recipe comes from an old church cookbook that I tweaked a few years ago. Ever since then, they’ve been a permanent fixture in my fridge.

And the best part? No canning required! These jalapenos are happy campers in just the refrigerator, just like my dill pickles. So, no need to worry about water baths or special equipment.

Of course, if you want to can them for a longer shelf life, that’s an option too. But for now, let’s get to the fun part – making these tasty treats!

Here’s what you’ll need:

  • Jalapenos, sliced into thin rounds (about ¼ inch thick)
  • Vinegar, sugar, and spices (full recipe amounts to come!)
  • Large pot
  • Slotted spoon
  • Glass jars with lids

Making the Candied Jalapenos:

  1. Start by slicing your jalapenos. We’re aiming for thin rounds, about ¼ inch thick.
  2. In a large pot, combine the vinegar, sugar, and spices. Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes. If things get too foamy, just lower the heat and give it a quick stir.
  3. Time to crank the heat back up and bring the mixture back to a boil. Then, add your jalapeno slices and let everything return to a boil again. Once boiling, reduce heat and simmer for about 4 minutes.
  4. Now, we transfer the jalapenos to our jars. Use a slotted spoon to grab the peppers, leaving as much of the delicious syrup in the pot as possible. Fill the jars with jalapenos, leaving about ¼ to ½ inch of space at the top.
  5. We need to get that leftover syrup nice and hot again. Increase the heat and bring it to a full rolling boil. Let it boil for about 6 minutes. Then, carefully ladle or pour the hot syrup into the jars with the jalapenos, filling them to within about ¼ to ½ inch of the top.
  6. Almost there! Wipe the rims of the jars with a damp paper towel to ensure a good seal. Screw on the lids and pop those jars into the refrigerator. Let them chill for at least 1-2 weeks, but ideally 3-4 weeks for the best flavor and texture.

Recipe Variations:

  • Feeling bold? Double the recipe! These jalapenos are addictive, so you might as well make a big batch. Just remember to double all the ingredients, but keep the cooking times the same.
  • Want a milder kick? You can core the jalapenos before slicing to tame the heat a bit.
  • Spicy food lover? This recipe works great with hotter peppers too! Give serranos or habaneros a try, but be warned – they pack a punch!

Make-Ahead Tips:

The beauty of candied jalapenos is that they’re perfect for making ahead of time. The flavors really develop and mellow out over a few weeks, so be patient! While 3-4 weeks is ideal, 1-2 weeks will still give you a delicious taste.

Storing Your Candied Jalapenos:

Once you’ve opened your jar of candied jalapenos, be sure to store them in the refrigerator in an airtight container. They’ll stay good for about 2-3 months this way.

I like to write the date I made them on the lid with a permanent marker so I can keep track. But honestly, they usually disappear way before the 3-month mark!

If you do decide to can them using a traditional water bath method, they can last up to a year in your pantry.

So there you have it! A delicious and easy recipe for candied jalapenos that doesn’t require any canning. Enjoy the sweet and spicy goodness!

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Candied Jalapenos

Candied Jalapenos

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Candied jalapenos are a revelation for anyone who hasn’t tried them. They’re this amazing little burst of sweet and spicy that will tantalize your taste buds. The sugar mellows out the jalapeno’s heat, creating a perfect balance.

  • Total Time: 45 minutes
  • Yield: 30 1x

Ingredients

Scale
  • 1.5 lbs jalapenos (around 30), sliced thin (wear gloves!)
  • 1 cup apple cider vinegar
  • 3 cups sugar
  • 1 tsp garlic powder
  • 1/4 tsp each: turmeric, celery seed

Instructions

  1. Simmer vinegar, sugar, spices for 5 minutes in a large pot.
  2. Boil jalapenos in the syrup for 4 minutes.
  3. Transfer jalapenos to jars. Boil syrup for 6 minutes, then pour over jalapenos.
  4. Seal jars and refrigerate 1-2 weeks (better flavor at 3-4 weeks). Lasts up to 3 months.

Notes

  • Makes 2 pint jars.
  • Don’t reduce sugar.
  • Leftover syrup is great for salads or on bacon!
  • Author: Anwar
  • Prep Time: 20
  • Cook Time: 25
  • Diet: Vegetarian

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