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Candied Jalapenos

Raven Higheagle


Candied Jalapenos. Ah. There’s a story here. A couple months ago, my friend casually mentioned eating a sandwich made with candied jalapenos. She was singing the praises of what she described as an addictive jar of goodies. Then she said the magic words, “I wish I could figure out how to make these at home.” By this point, you know me enough to know what affect that statement has on me, right?
After carefully examining close to thirty recipes on candied jalapenos opted for acidifying the pepper liquid because I wanted to maintain some of the texture of the peppers through the process.


★★★★★ 1 vote

About 9 half-pint jars of Candied Jalapenos plus additional jalapeno syrup.
30 Min
45 Min


  • 3 lb
    fresh, firm, jalapeno peppers, washed
  • 2 c
    cider vinegar
  • 6 c
    white granulated sugar
  • 1/2 tsp
  • 1/2 tsp
    celery seed
  • 3 tsp
    granulated garlic
  • 1 tsp
    ground cayenne pepper
  • 9 (1/2) pt
    new mason jars with lids and rings (boil to sterilize)

How to Make Candied Jalapenos


  1. Wearing gloves, remove the stems from all of the jalapeno peppers.
  2. The easiest way to do this is to slice a small disc off of the stem-end along with the stem.
  3. Discard the stems.
  4. Slice the peppers into uniform 1/8 to 1/4 inch rounds. Set aside.
  5. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil.
  6. Reduce heat and simmer for 5 minutes.
  7. Add the pepper slices and simmer for exactly 4 minutes.
  8. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
  9. Turn heat up under the pot with the syrup and bring to a full rolling boil.
  10. Boil hard for 6 minutes.
  11. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices to within 1/4-inch of the rim.
  12. Insert a cooking chopstick (wood) to the bottom of the jar two or three times to release any trapped pockets of air.
  13. Adjust the level of the syrup if necessary.
  14. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
  15. NOTE:
    If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too.
  16. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
  17. Place jars in a canner or large stock pot, cover with water by 2-inches.
  18. Bring the water to a full rolling boil.
  19. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
  20. When timer goes off, use canning tongs to transfer the jars to a cooling rack.
  21. Leave them to cool, undisturbed, for 24 hours.
  22. When fully cooled, wipe them with a clean, damp washcloth then label.
  23. Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
  24. NOTE:

    I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me.

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