Name: How To Make Candied Jalapeños Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 13 medium-sized fresh jalapeños; 1 1/2 cups granulated sugar; 1/2 cup apple cider vinegar; 1/4 cup red wine vinegar; 1/2 teaspoon curry powder; 1/2 teaspoon garlic powder; 1/2 teaspoon celery seed; 1/4 teaspoon chipotle powder

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Introduction

Candied jalapeños are a sweet and spicy treat that adds a delightful kick to sandwiches, burgers, and cheese plates. This easy recipe transforms fresh jalapeños into versatile preserves that balance heat with sugary tang.

A clear glass jar filled with dark green sliced jalapeño peppers soaked in oil or vinegar, the top layer showing textured jalapeño rings with visible yellow seeds floating in the glossy liquid. The jar sits on a white marbled surface with the clear glass lid and an orange rubber ring placed nearby, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

13 medium-sized fresh jalapeños
1 1/2 cups granulated sugar
1/2 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon chipotle powder

Instructions

Step 1: Using disposable gloves, rinse the jalapeños thoroughly under cold water in a large colander or bowl. Pat them dry gently with paper towels.
Step 2: Still wearing gloves, slice each jalapeño into rounds. For a milder result, remove the inner membranes and seeds before slicing.
Step 3: In a medium saucepan over medium-high heat, combine the sugar, apple cider vinegar, and red wine vinegar. Stir well and bring the mixture to a rolling boil.
Step 4: Once boiling, stir in the curry powder, garlic powder, celery seed, and chipotle powder. Reduce heat to low, add the jalapeño slices, and stir to coat evenly.
Step 5: Let the jalapeños simmer in the syrup for about 5 minutes until they soften and turn a pale green shade.
Step 6: Remove the saucepan from heat and let it cool for about 10 minutes. Then transfer the jalapeños and syrup into a clean glass jar with an airtight lid.
Step 7: Wipe the jar rim if needed, seal tightly, and refrigerate. The candied jalapeños will keep for up to 3 months.

Tips & Variations

To reduce the heat, remove all seeds and membranes before candying the jalapeños.
Try adding a cinnamon stick or a few whole cloves to the syrup for a warm, spiced flavor.
Use white vinegar instead of red wine vinegar for a sharper, more neutral acidic profile.
Let the candied jalapeños sit in the fridge for at least 24 hours before using to deepen the flavors.

Storage

Store candied jalapeños in an airtight glass jar in the refrigerator for up to 3 months. Always use a clean utensil to remove them. Reheat gently if desired or serve chilled directly from the jar.

How to Serve

A clear glass jar filled with dark green pickled jalapeño slices soaked in oil, showing the jalapeños' seeds and shiny texture. A metal spoon inside the jar lifts some slices, highlighting their glossy surface and slight wrinkles. The jar rests on a white marbled surface, and some red pepper flakes are visible mixed with the oil. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are candied jalapeños very spicy?

They retain some heat, but the sugar and vinegar balance the spiciness, making them pleasantly sweet and mildly spicy. Removing seeds and membranes can further reduce the heat.

Can I use different peppers for this recipe?

Yes, other peppers like serranos or banana peppers can be used, but the heat and flavor will vary. Adjust sugar and spices according to your taste preferences.