Candied Jalapeños

Why You’ll Love This Recipe

You’ll love this recipe because it turns simple jalapeños into a versatile condiment that balances sweetness and heat perfectly. It’s easy to make, stores well, and elevates everything it touches—from grilled meats to cream cheese crackers. Once you try homemade candied jalapeños, you’ll always want a jar on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh jalapeños
• Granulated sugar
• Apple cider vinegar
• Garlic powder
• Turmeric
• Celery seed
• Cayenne pepper (optional, for extra heat)

Directions

1. Slice the jalapeños into thin rounds, removing stems. Set aside.
2. In a medium saucepan, combine sugar, apple cider vinegar, garlic powder, turmeric, celery seed, and cayenne pepper if using.
3. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
4. Reduce heat and simmer the syrup for about 5 minutes.
5. Add the sliced jalapeños to the syrup and simmer for another 4–5 minutes, until they turn slightly darker and glossy.
6. Using a slotted spoon, transfer the jalapeños into sterilized jars, packing them tightly.
7. Bring the syrup back to a boil and simmer for another 5 minutes to thicken slightly.
8. Pour the hot syrup over the jalapeños, making sure they’re completely covered.
9. Seal the jars and let them cool to room temperature before refrigerating. For best flavor, allow them to rest for at least 1–2 weeks before using.

Servings and timing

This recipe makes about 3 half-pint jars.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

• Honey version: Replace half of the sugar with honey for a richer sweetness.
• Smoky flavor: Add a touch of smoked paprika or chipotle powder to the syrup.
• Milder heat: Use half jalapeños and half banana peppers for a gentler spice level.
• Vinegar swap: Try white vinegar or rice vinegar for a slightly different tang.
• Extra garlic: Add thin slices of fresh garlic to the syrup for more flavor depth.

Storage/Reheating

Store the jars of candied jalapeños in the refrigerator for up to 3 months. The flavor continues to develop over time, becoming more complex after the first week. If you properly process the jars in a water bath canner, they can be stored unopened in a cool, dark place for up to a year. Once opened, always refrigerate. Reheating isn’t necessary, as these are meant to be served cold or at room temperature.

FAQs

How spicy are candied jalapeños?

They’re moderately spicy, but the sugar and vinegar balance the heat, making them more sweet-and-hot than fiery.

Can I use other types of peppers?

Yes! Serranos, Fresnos, or even banana peppers work well, depending on your spice preference.

Do I need to remove the seeds?

No, but if you prefer a milder flavor, you can remove some or all of the seeds before cooking.

How long do they need to rest before eating?

Let them sit for at least 1–2 weeks for the best flavor and texture.

Can I can these for long-term storage?

Yes, process the jars in a boiling water bath for about 10 minutes to safely preserve them.

How should I serve candied jalapeños?

They’re great on burgers, sandwiches, nachos, or with cream cheese and crackers.

Can I reuse the leftover syrup?

Definitely! Use it as a glaze for meats, drizzle it over roasted veggies, or mix it into salad dressings.

Are they vegan and gluten-free?

Yes, this recipe is naturally both vegan and gluten-free.

Can I use brown sugar instead of white sugar?

Yes, it adds a deeper, molasses-like flavor that complements the peppers beautifully.

What should I do if my syrup is too thick?

Add a splash of vinegar or water and gently reheat it until it reaches your desired consistency.

Conclusion

Candied Jalapeños are the perfect blend of sweet, spicy, and tangy—a condiment that adds excitement to every bite. Whether you spoon them over grilled meats, stir them into sauces, or serve them with cheese and crackers, their bold flavor will keep you coming back for more. Once you make your own “Cowboy Candy,” you’ll never want to be without a jar in your fridge.

Candied Jalapeños

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Candied Jalapeños, or ‘Cowboy Candy,’ are sweet, spicy, and tangy slices of jalapeños simmered in a sugary vinegar syrup. Perfect for topping burgers, tacos, sandwiches, or cream cheese crackers, these glossy peppers add irresistible flavor and heat to any dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 3 half-pint jars
• Category: Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 lb fresh jalapeños, sliced into thin rounds
• 2 cups granulated sugar
• 1 cup apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 tsp turmeric
• 1/4 tsp celery seed
• 1/4 tsp cayenne pepper (optional, for extra heat)

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Instructions

1. Slice the jalapeños into thin rounds, removing stems. Set aside.
2. In a medium saucepan, combine sugar, apple cider vinegar, garlic powder, turmeric, celery seed, and cayenne pepper if using.
3. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
4. Reduce the heat and simmer for about 5 minutes to let the flavors meld.
5. Add the sliced jalapeños to the syrup and simmer for 4–5 minutes, until they become slightly darker and glossy.
6. Using a slotted spoon, transfer the jalapeños into sterilized jars, packing them tightly.
7. Bring the syrup back to a boil and simmer for another 5 minutes to thicken slightly.
8. Pour the hot syrup over the jalapeños in the jars, ensuring they’re fully covered.
9. Seal the jars and let them cool to room temperature before refrigerating. For best flavor, let them rest for 1–2 weeks before serving.

Notes

• For milder candied jalapeños, remove some or all of the seeds before cooking.
• Replace half of the sugar with honey for a deeper sweetness.
• Try adding smoked paprika for a smoky twist.
• Use the leftover syrup as a glaze for meats or in salad dressings.
• For shelf-stable storage, process sealed jars in a boiling water bath for 10 minutes.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 35
• Sugar: 8g
• Sodium: 5mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg