Candied Jalapenos
Sweet, spicy, and seriously delicious, Candied Jalapeños are the bold condiment your fridge needs. This easy 30-minute recipe is perfect on burgers, tacos, cream cheese, or straight from the jar!
Ingredients
- 1 pound fresh jalapenos, about 20 peppers
- 1 cup apple cider vinegar
- 2 cups granulated sugar
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon salt
Instructions
- Remove and discard the stems from the jalapeño peppers, then slice them into ¼ inch slices. Set the pepper slices aside.
- Place a large pot on the stove over high heat. Add the apple cider vinegar, granulated sugar, garlic powder, onion powder, mustard powder, and salt. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 5 minutes.
- Raise the heat back up to medium-high to bring the mixture back to a boil. Once boiling, add the pepper slices and simmer for 4 minutes, or until the jalapenos are shiny and slightly shriveled.
- Transfer the peppers using a slotted spoon to a clean glass jar, filling the jar to within ¼ inch of the top of the jar.
- Continue boiling the vinegar and sugar mixture for 6-8 minutes, or until the liquid has reduced by about a third.
- Ladle the syrup into the jar with the jalapeno slices. Place a lid on the jar and let it cool to room temperature before transferring the jar to the refrigerator. Refrigerate for up to 4 weeks.
Notes
- If you're sensitive to spice, I recommend wearing food-safe disposable gloves while slicing the jalapenos.
- This recipe is easy to double and because it stays good for 4 weeks in the fridge, you might just want to do that! Simply click the 2X button above and the ingredient amounts will automatically update to the new serving size.
- Spice level: this recipe is both sweet and spicy. If you want to reduce the spicy element, use a corer to remove the membranes and seeds from inside the jalapenos before slicing them.
- I store the candied jalapenos in a 32 ounce wide-mouth mason jar with a hinged lid. This makes it easy to fill and easy to open and spoon out a few jalapenos whenever I want to use them. You can also divide the recipe between two traditional pint-sized mason jars for storage.
Nutrition Facts
Calories 850kcal (43%)Carbohydrates 218g (73%)Protein 1g (2%)Fat 1g (2%)Polyunsaturated Fat 0.2gSodium 12mg (1%)Potassium 439mg (13%)Fiber 4g (16%)Sugar 214g (238%)Calcium 27mg (3%)Iron 1mg (6%)
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