Candied Jalapeno are the perfect combination of sweet and spicy! Perfect on burgers, sandwiches, nachos, or just by themselves!
This candied jalapenos recipe has rapidly become a true family favorite! Perfect on sandwiches and so much more. We also love easy condiment recipes like my Creamy Beer Cheese, and Refrigerator Dill Pickles.
I don’t know about you, but this time of year I go condiment crazy. Give me all the pickles, all the bbq sauces, and all the candied jalapenos!!
If you’ve never had a candied jalapeno, boy oh boy are you in for a treat my friend. They’re truly the perfect balance of sweetness and spiciness. The sugar tames the sharp heat from the jalapeno, turning it into this mouthwatering little gem.
They’re great on so many things… I’d be hard pressed to list them all! Nachos, pulled pork/chicken, burgers, sandwiches, chopped up on hot dogs, in potato/macaroni salads, in egg salad, on a cracker or bagel with some cream cheese, or just with a fork.
I found a similar recipe in an old church cookbook I’d had for a long while, and did some tweaking to our tastes a couple years back… and ever since then, it’s been a staple in our refrigerator!
And don’t worry if you’re nervous about canning or worried you don’t have the necessary supplies to can, as there’s actually no canning going on here! Just like my Refrigerator Dill Pickles, these babies just hang out in the refrigerator. No water baths necessary!
Of course, you can actually can them if you’d like. They’ll have a much longer shelf life that way, but I wanted to share the shortcut way here today 🙂
How to make candied jalapeños
- Slice peppers. You’re looking for slices about 1/4 inch thick. Set them aside for now.
- Bring syrup mixture to a boil. Add vinegar, sugar, and spices to a large pot and heat until boiling. Once the mixture boils, reduce the heat and simmer for about 5 minutes. If you notice your mixture starts to foam up a lot, like the picture on the right, decrease your heat and stir it a bit to get it to calm down.
- Bring back to boil, then add peppers. Increase the heat and bring the mixture back up to a boil. Once boiling, add your sliced peppers, and allow to come back to a boil. Once boiling, reduce heat and simmer for about 4 minutes.
- Transfer peppers to jars. I like to use a slotted spoon to leave as much of the liquid in the pot as possible. Fill the jars to within about 1/4-1/2″ of the top of the jar.
- Boil the syrup and add to jars. Increase the heat again and bring the syrup to a full rolling boil. Boil for about 6 minutes. Either ladle, or transfer syrup to a pitcher to pour into the glass jars with the peppers. Fill the jars to within about 1/4-1/2″ of the top of the jar.
- Wipe rims, seal and refrigerate. Wipe the rims of jars with a damp paper towel and screw on canning jar lids. Refrigerate for at least 1-2 weeks (3-4 weeks for optimal flavor and texture).
ADDITIONAL COOKING TIPS
- Fresh is best – The best candied jalapeños are made with the freshest jalapeños. The pepper skin should be firm, with no deep blemishes. Try to find consistently sized peppers, so your slices will be uniform in size.
- Slicing – since you’ll be slicing 1.5 lbs of peppers, you’ll want a sharp knife and steady hand, a food processor with the slicing blade attached, or a mandoline.
- Gloves – jalapeños are notorious for varying in heat level, so to error on the side of caution, I like to wear disposable gloves when working with them. The oils from cutting peppers can get onto your skin and cause burning and skin irritation. And god forbid you do something like rub your nose or eye before you’ve THOROUGHLY washed your hands. Don’t ask me me how I know just how bad it’ll hurt… So trust me, glove up.
VARIATIONS OF THIS RECIPE
- Double – as crazy as it may sounds, once you try these sweet and spicy jalapeños, you might want to make a double batch the next time. This recipe is easily doubled… just make sure to double ALL the ingredients, but keep the cooking process and times the same.
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If you hover over the serving size number in the recipe card down below, a slider bar will pop up. Just slide the bar in either direction, until the number of servings you want shows, and it’ll automatically calculate the correct amount of each ingredient!
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- Peppers – technically you can “candy” any pepper, so if you’re up for it, you can try using hotter peppers, like serranos or habaneros! Keep the process the same.
- Milder – while candying tames the heat of the jalapenos quite a bit, if you’re really worried about the heat, you can core the peppers before slicing.
Making candied jalapeños ahead of time
This is a natural make-ahead recipe, as the jalapenos need a good couple of weeks to plump back up and for the flavors to mellow out and mesh together.
If I’m patient enough, I like to wait for 3-4 weeks before opening a jar, but let’s face it… sometimes I just want the sweet-heat goodness before then. 1-2 weeks is a good middle ground.
Storage
Candied jalapenos should be sealed in an airtight container and refrigerated. They should last about 2-3 months when kept refrigerated and the lids are sealed after each use.
I like to take a permanent marker and write down the date I made the pickles on the lid, so I’ll know when it’s been 2-3 months. Honestly, our’s never last that long before we devour them!
If you wanted to can them via a traditional water bath, they can last a good year in the pantry. But again, that’s only if you’ve canned them.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Pint-sized Jars – I prefer these wide-mouth jars, as they’re easier to fill.
- Large pot – you can use any large pot, but I like to bust out my trusty dutch oven for this.
- Disposable gloves – your grocery store will likely have a much better price on these, but I wanted to show you the kind I like to use.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 1/2 lbs fresh jalapenos (about 30 peppers)
- 1 cup apple cider vinegar
- 3 cups granulated sugar
- 1 tsp garlic powder
- 1/4 tsp ground turmeric
- 1/4 tsp celery seed
Instructions
- Remove and discard stems from peppers, then slice into 1/4" slices. Set pepper slices aside.
- To a large pot, add cider vinegar, white sugar, garlic powder, turmeric, and celery seed and bring to a boil. Reduce heat to about MED LOW and simmer for 5 minutes.
- Raise the heat to about MED HIGH to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again (to about MED LOW) and simmer for 4 minutes.
- Transfer the peppers using a slotted spoon to clean glass canning jars, filling jars to within 1/4 inch of the upper rim of the jar.
- Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes.
- Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4-1/2" from the upper rim of the jar.
- Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1-2 weeks (3-4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.
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Chef Tips
- Recipe makes enough to fill approximately 2 pint sized jars.
- This recipe has not been tested with sugar substitutes or with reducing the amount of sugar – make changes at your own discretion and using your best judgement.
- Leftover syrup can be stored in glass jars as well. I love to add it to my macaroni/potato salad. It’s also amazing brushed on bacon!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Alison says
Do you include the jalapeño seeds?
The Chunky Chef says
I do, but you can core the jalapeños if you’d like to have less heat 🙂
Melanie says
Easy recipe that is delicious!!
Alesha Keelean says
I think I overboiled the syrup. It was super thick! And if it hits the air, it turned to hard candy. Will the jar end up being a solid? I’m worried that I should just toss.
The Chunky Chef says
I don’t know, as I’ve never had that happen to me. My guess is that it was over-boiled, but I’m not sure if the mixture should be tossed.
Barry says
Alesha, if this ever happens again you can just mix a bit of water back into it until completely dissolved. Your syrup will get darker (and more caramel-ish flavored) but it will be viable. For what it’s worth, you can salvage caramels that get too hard this way, too, only with a bit of milk instead of water.
Russell Whitmore says
I can finish a whole jar in a day.🤩
StephinOH says
Has anyone used Splenda instead of sugar? I use splenda in my Hot pepper jellies and butter pickles, but this will be my 1st time making these.. also, should I have windows open? It seems like boiling the peppers is going to trigger some heat fumes, had that happen before and I was miserable!
The Chunky Chef says
I haven’t tested this recipe using splenda or any sugar substitutes, so hopefully a fellow reader will chime in. As for the window, it all depends on if you have a vent/hood over your stovetop, and how powerful it is. I typically don’t have to open my windows, but if you’re worried, might be better to just open them just in case 🙂
Lauren says
I’ve made these 3 years in a row with my garden peppers. Jalepenos, cowhorn hots, Shishito hots- they all come out great. Spicy and sweet. Amazing on nachos!!
Jennifer R says
Thank you for posting such in depth photos to see what the heat should look like while boiling, I found it very helpful. I personally have tweaked it a bit, adding cayenne pepper, chilli powder, and ginger, and I double or triple the batch and can it, to eat all winter. But when I was learning how to make your instructions were my go to, very helpful, thanks for sharing your knowledge. This year I am proud to have grown my own jalapeños in my garden! The syrup I use in salads, like potato or breads, or when cooking a beef or pork roast, I drizzle generously over while cooking. Yum! Thanks for sharing your recipes and knowledge.
Debbie dinges says
Do you water bath these?
The Chunky Chef says
No, because this isn’t a canning recipe.
Casandra says
So excited to make these, but with limited fridge space sometimes, if like to water bath can them. How would I process them?
The Chunky Chef says
While I’m sure it could be water bath canned, I don’t have the canning expertise to advise you on the specifics. If you do some experimenting, I’d love to know how it turns out 🙂
Casandra Soto says
It’s the only way to learn right? Making some this week so we’ll find out.
The Chunky Chef says
Best of luck!
Marci Bell says
I’m miles from being an expert canner, so grain of salt and all.
I can this all the time in a water bath for 10 minutes in half pint jars at 4300′ elevation… I also add pectin to the remaining syrup and make jelly to can. Everyone loves it!
Kori says
Just love this recipe! I make it every year. They make homemade burgers a step above any other you’ve had.
Brenda says
Mine are way too spicy. Even for this Texas girl. How to I make them edible after sitting in the fridge all this time? TIA
The Chunky Chef says
I’m not sure what could be done after the fact, as it’s probably just that your peppers were hotter than the ones I typically use. What you can do is pair the jalapenos with something that will cool it down, like cream cheese.
Robbie Bullington says
I use a jalapeno corer and just leave a few seeds. I just discoverd the jalapeno corer and works great for especially large jalapenos. This is my favorite cowboy candy recipe. Been using it for yrs.
Amanda says
These were easy to make. Delicious! I’m making more!
Michelle Knight says
I was trying to increase quantity and hovered over and was able to change the serving size, however the ingredient amount would never change? What was I doing wrong?
The Chunky Chef says
Hmm, what device are you on when looking at the recipe? It’s working fine for me on Chrome and Safari (both on desktop and mobile).
Michelle Knight says
Hello using iPhone on Safari.
Renee Lewis says
I’ve been making this going on 3 yrs now and your recipe is a hit. We plant almost an acre of garden veggies & I sell my can goods during the garden months. I’ve been in business for 10 yrs now and this was such a hit. Of course I’ve had to up the recipe ratios, but ppl absolutely love it. They send me pics of all the way they eat these. In pastas, on pizza, salads, tacos etc. I even have orders for it for the following yr. Thank you so much for sharing your recipe.
Sandra Morrison says
I just finished making these and put them in the fridge, now the waiting game…I must say, it’s hard to resist the temptation to eat them before the 4 weeks are up! I’m not a “heat” person really, but these I love! Only way I’ll eat jalapeños, so so yummy! This is my 3rd time making them, and can’t wait to load them up on my burgers 🙂
Adrienne Szafranski says
I love this recipe. I chop the candied jalapenos and add them to many recipes, and the syrup they are in is a flavorful substitute for honey in sauces. I also chop dried guajillo chilis and add them to the simmering syrup.
Randy Boyer says
Very easy recipe – wish I had cored them – mine were really hot! But good just the same. I had picked 25 jalapeños which were made into Poppers – they made 50 poppers which were frozen. So I thought 30 jalapeños were too many to make two pints of Candied Jalapeños – but I was wrong – your recipe was spot on and 30 jalapeños was exactly what it took to make two pints. Thanks for this simple to make recipe.
Dan says
Excellent taste, cuts the heat way down. Instant favorite.
Rene says
This is the best and easiest candied jalapeno recipe out there. I use it every time. Thank You!!!
Mary says
My family love these! I thought I made to many jars,but I didn’t make enough jars. Will have to make more!