Candied Jalapenos

Paula Todora


Sweet, tangy, and all sorts of tastes in between!


☆☆☆☆☆ 0 votes

Makes 2 pints
30 Min
25 Min
Stove Top


  • 2 lb
    fresh jalapeno peppers
  • 2/3 c
    apple cider vinegar
  • 2 1/2 c
    granulated sugar
  • 1/2 Tbsp
    salt (i use freshly ground himilayan salt
  • 1 Tbsp
    minced garlic

How to Make Candied Jalapenos


  1. Core peppers and remove membranes; Slice into rings (I leave some seeds in the rings after removing some with the membranes, but you can remove all seeds for a milder version)
  2. In a medium to large saucepan, combine apple cider vinegar and sugar. Whisk over high heat until it comes to a boil.
  3. Add the jalapenos to the apple cider mixture and reduce heat to low. Simmer, stirring occasionally for 7-11 minutes.
  4. Spoon into 2 pint jars and continue to cook liquid, stirring over medium high heat until it thickens a bit.
  5. Poor liquid over jalapenos in jars. These will be good kept in the fridge for up to 6-8 weeks.
  6. We spoon the peppers over crackers with cream cheese on them.

Printable Recipe Card

About Candied Jalapenos

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican

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