Easy Candied Jalapeños | Cowboy Candy
These sweet and spicy candied jalapeños are a flavor bomb! With just the right balance of heat and sweetness, they’re perfect for adding a kick to burgers, sandwiches, tacos, or even charcuterie boards. Made with fresh jalapeños and a quick homemade syrup, this recipe is super simple and great for canning or storing in the fridge.
Equipment
- Jars with tight fitting lids
- Slotted spoon
- Heavy Bottomed Pot
Ingredients
- 2 pounds fresh jalapeños
- 6 garlic cloves sliced thin
- 2 cups granulated sugar
- ⅔ cup apple cider vinegar
- 1 teaspoon celery seed
- ½ teaspoon turmeric
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
Instructions
Slice the Peppers:
- Start by slicing your fresh jalapeños into ¼ inch slices. Make sure to wear gloves if you don’t want your hands to feel the burn later! Once sliced, set the jalapeno slices aside.
Slice the Garlic:
- Slice the garlic thinly and set aside with the peppers.
Prepare the Syrup:
- In a saucepan, combine 2 cups sugar, ⅔ cup apple cider vinegar, 1 teaspoon celery seed, ½ teaspoon turmeric, ¼ teaspoon red pepper flakes, ¼ teaspoon salt. Bring the mixture to a full rolling boil and stir to ensure everything is well combined and the sugar has completely dissolved.
Cook the Jalapeño Slices:
- Add your sliced peppers and garlic into the syrup. Reduce the heat to medium-low and let them simmer for 4-5 minutes, allowing the jalapeños to absorb the sweetness.
- Once the peppers have softened, use a slotted spoon to carefully remove the candied jalapeños from the syrup.
- Crank the heat back up and boil the syrup for approximately 6 minutes.
Store and Let It Cool:
- Spoon the candied jalapeño slices into 2 pint-sized mason jars or 4 half-pint jars. Carefully pour the syrup into the jars with the peppers.
- Wipe the rims of the jars with a damp paper towel, allow to cool, and then screw on the lids.
- Allow the jars to cool to room temperature. Refrigerate for at least 1-2 weeks for optimal flavor.