Candied Jalapeños

Why You’ll Love This Recipe

Candied jalapeños pack a punch of flavor in every bite. The spicy heat of the jalapeños is perfectly balanced by the sweet syrup, making them incredibly versatile and hard to resist. They’re great for gifting, last for weeks in the fridge, and can be made with just a handful of pantry staples. Whether you’re a spice lover or looking for a new twist on pickles, these sweet-hot jalapeños are sure to become a favorite.

Ingredients

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

• Fresh jalapeño peppers, thinly sliced (seeds in or out depending on heat preference)
• Granulated sugar
• Apple cider vinegar
• Garlic powder
• Onion powder
• Turmeric
• Celery seed
• Salt
• Crushed red pepper flakes (optional, for extra heat)

Directions

1. Wash and thinly slice jalapeños. Wear gloves if needed to avoid irritation.
2. In a saucepan, combine sugar, vinegar, and all spices. Bring to a boil, then reduce heat and simmer for 5 minutes to dissolve the sugar and infuse the syrup.
3. Add sliced jalapeños to the syrup. Simmer for 4–5 minutes, just until the jalapeños soften slightly and turn a deeper green.
4. Using a slotted spoon, transfer jalapeños into clean glass jars.
5. Bring the syrup back to a boil and simmer for 5 more minutes to reduce slightly.
6. Pour hot syrup over the jalapeños in the jars, leaving about ½ inch headspace.
7. Let cool to room temperature, then seal and refrigerate.
8. Allow to sit for at least 24 hours before using for best flavor—1 week is even better.

Servings and timing

This recipe makes about 2 cups and takes approximately 30 minutes to prepare, plus cooling time. The flavor improves after 24 hours and continues to deepen over time.

Variations

• Extra spicy: Leave all seeds in and add red pepper flakes or diced habaneros.
• Mild version: Remove seeds and membranes from the jalapeños before slicing.
• Lime twist: Add fresh lime juice or zest to the syrup for a citrusy punch.
• Honey swap: Replace half the sugar with honey for a more complex sweetness.
• Pickled veggie mix: Add sliced red onions or carrots along with the jalapeños.
• Smoky flavor: Stir in a bit of smoked paprika for a smoky-sweet version.

Storage/Reheating

Store candied jalapeños in airtight jars in the refrigerator for up to 3 months. Always use a clean utensil when serving to avoid contamination. These are typically not reheated—just serve cold or at room temperature. For longer shelf life, the jars can be processed in a water bath for canning (consult a canning guide for safety instructions).

FAQs

What do candied jalapeños taste like?

They’re sweet, tangy, and spicy with a sticky, syrupy coating—like a spicy pickle with sugar.

How spicy are candied jalapeños?

It depends on how many seeds are left in and your jalapeños’ heat level. You can control the heat by removing seeds or using milder peppers.

Can I use other types of peppers?

Yes, banana peppers, serranos, or even Fresno chiles work well in this recipe.

Do I need to wear gloves when slicing jalapeños?

It’s highly recommended, especially if you’re working with a large batch, to avoid skin or eye irritation.

Can I use white vinegar instead of apple cider vinegar?

Yes, though apple cider vinegar adds a more rounded, fruity tang. White vinegar will result in a sharper flavor.

How long do candied jalapeños last?

They can last up to 3 months refrigerated or up to a year if properly canned.

Can I can these for long-term storage?

Yes, you can use a boiling water bath to process the jars for shelf-stable storage. Follow proper sterilization and canning guidelines.

What can I use candied jalapeños on?

They’re great on burgers, hot dogs, grilled cheese, tacos, sandwiches, nachos, and even pizza—or served with cream cheese and crackers.

Can I use brown sugar?

Yes, brown sugar adds a rich molasses note and pairs well with the heat and vinegar.

Can I reuse the syrup?

Absolutely! Use the leftover syrup in marinades, salad dressings, or to glaze meats.

Conclusion

Candied Jalapeños are a bold and irresistible condiment that brings sweet heat to everything they touch. With minimal effort and a handful of ingredients, you can make a batch to enjoy for weeks—or gift to fellow spice lovers. Whether spooned onto savory dishes or enjoyed straight from the jar, they’re a flavor-packed treat you’ll want to make again and again.

Candied Jalapeños

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Candied Jalapeños, or ‘Cowboy Candy,’ are sweet, tangy, and spicy jalapeño slices simmered in a syrupy vinegar brine. Perfect as a condiment, they elevate burgers, sandwiches, cheese boards, and more with bold, addictive flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 cups
• Category: Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 pound fresh jalapeño peppers, thinly sliced (seeds in or out)
• 2 cups granulated sugar
• 2/3 cup apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp turmeric
• 1/4 tsp celery seed
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes (optional)

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Instructions

1. Wash and thinly slice the jalapeños. Wear gloves to avoid irritation.
2. In a saucepan, combine sugar, apple cider vinegar, garlic powder, onion powder, turmeric, celery seed, salt, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Add the sliced jalapeños and simmer for 4–5 minutes, until slightly softened and glossy.
4. Use a slotted spoon to transfer the jalapeños into clean glass jars.
5. Bring the syrup back to a boil and simmer for another 5 minutes to thicken slightly.
6. Pour the hot syrup over the jalapeños in the jars, leaving about 1/2 inch headspace.
7. Let cool to room temperature, then seal and refrigerate.
8. Allow to sit for at least 24 hours before serving for best flavor.

Notes

• Flavor improves over time—1 week after making is ideal.
• Use leftover syrup for glazing meat or in salad dressings.
• Adjust spice level by removing seeds or adding extra pepper flakes.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 35
• Sugar: 7g
• Sodium: 20mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg