Candied Jalapenos

Candied Jalapenos Recipe

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Robert Priddy


Let this set for at least a month before opening.


★★★★★ 1 vote



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3 lb
fresh jalapenos -- sliced
2 1/2 c
apple cider vinegar
5 c
white granulated sugar
1/2 Tbsp
garlic powder
2 tsp
2 tsp

How to Make Candied Jalapenos


  • 1In a large pot bring apple cider vinegar, white sugar, garlic, cinnamon, and nutmeg to a steady boil.
  • 2Reduce the heat and simmer for 5 minutes.
  • 3Add the peppers and simmer for 5 minutes.
  • 4Use a slotted spoon to transfer the peppers into a clean sterile canning jars and leave 1/4 inch of the upper rim of the jar.
  • 5Turn the heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
  • 6Pour the boiling syrup into the canning jars over the jalapeno slices within 1/4-inch of the rim.
  • 7Place jars in a canner, cover with water by 2-inches.
  • 8Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
  • 9When timer goes off, use canning tongs to transfer the jars to a cooling rack.
  • 10Leave them to cool, undisturbed, for 24 hours.

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About Candied Jalapenos

Other Tag: Quick & Easy

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