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🌶 Candied Jalapenos

Candied Jalapenos

🍽 Serves ⏲ Total Time
30 45 minutes

🧂 Ingredients

  • 🌶 1.5 lbs fresh jalapenos (about 30 peppers)
  • 🍎 1 cup (280 g) apple cider vinegar
  • 🍬 3 cups (594 g) granulated sugar
  • 🧄 1 tsp garlic powder
  • 🍛 0.25 tsp ground turmeric
  • 🌰 0.25 tsp celery seed

🍳 Cookware

  • 1 large pot
  • 1 slotted spoon
  • glass canning jars
  • 1 spoon

📝 Instructions

Step 1

Remove and discard stems from fresh jalapenos (about 30 peppers), then slice into ¼-inch slices. Set pepper slices aside.

Step 2

To a large pot, add apple cider vinegar, granulated sugar, garlic powder, ground turmeric, and celery seed and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.

Step 3

Raise the heat to medium-high to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again to medium-low and simmer for 4 minutes.

Step 4

Transfer the peppers using a slotted spoon to clean glass canning jars, filling jars to within ¼ inch of the upper rim of the jar.

Step 5

Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes.

Step 6

Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within ¼ to ½ inch from the upper rim of the jar.

Step 7

Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1 to 2 weeks (3 to 4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.

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