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Candied Jalapeños

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Servings: 1 pint +/-
Course: Others
Cuisine: Mexican

Ingredients

  • 1 lb jalapeños
  • 2 cup white sugar
  • ⅔ cup apple cider vinegar
  • ½ tsp garlic powder
  • ½ tsp celery seed
  • ¼ tsp turmeric powder
  • pinch of crushed red pepper flakes

Instructions

    Cup of Yum
  1. Slice the jalapeños into rounds using food-safe gloves and a sharp knife. 
  2. Add the sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and crushed red pepper flakes to a dutch oven over medium-high heat. Bring to a boil then reduce heat and simmer for 5 minutes, stirring occasionally. 
  3. Add the sliced jalapeños and bring the mixture to a boil then reduce to a simmer and cook, stirring occasionally, for 5 minutes. 
  4. Using a slotted spoon, remove the jalapeños from the pot and place them into a glass jar.
  5. Bring the remaining liquid up to boil to reduce the mixture, cooking for approximately 5 minutes. 
  6. Carefully ladle syrup into the glass jar over the jalapeños. Let cool completely, cover with a lid, and store in the refrigerator for a few days before eating (if you can refrain).
  7. They can be stored in the refrigerator for up to three months.