Candied Jalapeños

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Candied Jalapeños are sweet and spicy! Add to sandwiches, burgers, salads, tacos and more! A small batch recipe that requires no canning.


Units Scale
  • 1.5 lbs fresh jalapeños peppers
  • 1 cup cider vinegar
  • 3 cups white sugar
  • 1/4 tsp turmeric (great for colour)
  • 1 tsp garlic powder
  • jars: I used 3, 500 mL jars.


  1. Prepare the jars. Make sure to sterilize the jars, lids and seals before adding the jalapeños and syrup.
  2. Prepare the jalapeños: remove the stems and cut into 1/4 inch round slices (to minimize heat you can remove the seeds and ribs, see tips above).
  3. In a large pot bring the vinegar, sugar, and garlic powder to a boil, then reduce heat and simmer till the sugar dissolves into a syrup, around 5 minutes.
  4. Add the sliced jalapeños and and mix thoroughly.
  5. Then increase the temperature to medium, bring to a light boil, then immediately reduce heat again. Simmer for 4 minutes.
  6. Use a slotted spoon to scoop the jalapeño peppers into the sterile canning jars, fill to within 1/2 inch from the upper rim of the jar.
  7. Pour or ladle the syrup into the jars, covering the jalapeño peppers.
  8. Use a clean fork to ensure jars are packed well (push the jalapeño peppers to the bottom of the jar) and there are no air pockets.
  9. Wipe the rims of the jars, then apply the clean lids and rings.
  10. Let the jars cool down slightly on a wire cooling rack before putting them in the fridge.
  11. LET THEM REST. These peppers need to sit in the fridge for at least 2 weeks before you eat them, to allow the flavours to come together and for the peppers to plump up again after cooking.
  12. Store in the fridge for up to 3 months.