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3.71 from 17 votes

Candied Jalapeños

A little sweet and a little spicy, these Candied Jalapeños are a delicious and addictive way to use up a bumper crop of jalapeño peppers.
Servings 2 -3 pints
Author Sheryl

Ingredients

  • 4 lbs organic jalapeño peppers washed and stems removed
  • 2 1/2 C. apple cider vinegar
  • 5 C. organic cane sugar
  • 1 tsp celery seed
  • 1/2 tsp mustard seed
  • 1/2 tsp turmeric
  • optional: 1/8 tsp cayenne pepper

Instructions

  • Prepare your work surface by wearing gloves and laying out your cutting board and medium sauce pan. Fill your water bath canner with sufficient water to cover the jars by 2 inches.
  • Rinse your jalapeños well and slice into 1/8-1/4 inch slices. Set aside in a large bowl.
  • In your medium sauce pan, combine the apple cider vinegar with the sugar, celery seed, cayenne, mustard seed, and turmeric. Bring to a rolling boil then immediately reduce the heat and simmer for 6-7 minutes. Stir frequently to dissolve the sugar.
  • Dump your sliced jalapeños slices into the sauce pan; crank the heat back to high and bring the pot to a rolling boil - reduce the heat to low/medium and allow to simmer for another 6-7 minutes. They will look limp and scraggly (but will re-plump over time).
  • While those jalapeños are simmering, place your pint canning jars and lids in the water bath canner to sterilize them. Remove and lay on a dish towel as you prepare to fill them.
  • Using a large slotted spoon, transfer the jalapeños equally among your pint canning jars. I find that wide mouth jars work best.
  • Return the syrup (sans peppers) back to high heat - boil vigorously for an additional 5 minutes to allow the brine to thicken to a syrup.
  • Once the peppers are equally packed and divided, distribute the hot brine between the jars, making sure to cover the contents completely. Allow 1/2 inch headspace.
  • Wipe the rims, then apply the lids and rings (finger tight). Process your jars in a hot water bath for 12 minutes. Remove the jars carefully and allow to cool on a towel for 8-12 hours.
  • Check the seal, and allow the jars to sit in a cool place for up to 1 year.
  • Or, if you aren't open to using your water bath canner, apply the lids and rings and refrigerate. Allow at least two weeks before opening. Enjoy within 10 weeks.