Candied Jalapeños
Prep time
Cook time
Total time
This recipe makes four 8 oz canning jars.
Recipe type: Garnish
  • 1½ lbs jalapeños
  • 1 cup apple cider vinegar
  • 3 cups white sugar
  • ¼ teaspoon turmeric
  • ¼ teaspoon celery seed
  • 1½ teaspoons garlic powder
  • ½ teaspoon cayenne pepper
  1. Cut off the stems of the jalapeños and slice into ⅛-1/4 inch rounds. Set aside.
  2. Combine cider vinegar, sugar, turmeric, celery seed, garlic powder and cayenne pepper in a medium pot and bring to a boil. Reduce heat and simmer for 5 minutes. Add the jalapeños and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers in to sterile canning jars. Turn up the heat on the pot and bring the syrup to a rolling boil. Boil hard for 6 minutes.
  3. Use a ladle to pour the syrup over the the jars covering the jalapeño slices. Insert a chopstick or butter knife in to the jars to release any air bubbles. Wipe the rim of the jars clean with a damp towel and secure lids.
  4. Place jars in refrigerator to mellow for 2-3 weeks (you can also can your jars using a hot water bath method).
Recipe by Adventures In Making at