These delicious candied jalapenos are so quick and easy to fix. I love them on eggs, burgers, and pizza or stuffed in quesadillas, burritos, or chimichangas. Whatever you choose to put them in or on, they are the perfect balance between sweet and spicy.
When stored properly sealed in the refrigerator, these little gems are good for at least two months. For the ultimate appetizer, serve over cream cheese with crackers. I love them, and I enjoy cooking with them. If you like this jalapeno recipe, try jalapeno popper pinwheels, jalapeno popper cheese ball, and jalapeno popper grilled cheese.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Jalapenos: Use fresh jalapenos. Look for the younger peppers that are smooth and green all over with no striations or blemishes. The young green peppers are less stressed and more mild. Stay away from peppers with white lines, flecks and the red ones as these peppers are older and hotter.
- Apple cider vinegar: You can substitute white vinegar, but the taste will be a little sharper.
- Celery seed: or celery salt
How to Make Candied Jalapenos
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Cut the jalapenos in slices about 1/4 inch thick with a sharp knife or use a mandoline. In a large pot bring the cider vinegar, sugar, and celery seed to a boil. Reduce the liquid to a simmer. Then add the jalapenos and simmer for about 5 minutes. Then using a slotted spoon transfer the jalapenos to a couple of 12 ounce mason jars. Ladle the hot liquid mixture over the top and cover with the lids. Store in the fridge for up to 2 months.
Preparations Tips
- This is not a shelf-stable recipe. This jalapeno recipe must be stored in an airtight container in the refrigerator. The recipe can be adapted for canning, but you must know the proper canning procedures. We will get into that in the future, but right now, I just want to make some sweet candied refrigerated jalapenos.
- Use gloves when cutting jalapenos. It is very easy to forget to wash your hands thoroughly after handling the peppers. One touch to your eye and you will wish that you had worn the gloves.
- The peppers do not need to simmer long to pick up the flavors from the cider vinegar and the sugar.
- Save any leftover syrup in an airtight container in the fridge for brushing on grilled meat, or add to potato salad or soup.
Serving Suggestions
I like to serve these with grilled turkey burgers, ground pork tacos, sour cream chicken enchiladas, and loaded nachos. They are also delicious in egg dishes like breakfast pizza, breakfast burritos, and breakfast bowls.
Recipes to Enjoy with Candied Jalapenos
Candied Jalapenos
Ingredients
- 1½ pounds jalapeno sliced in 1/4 inch rings
- 1 cup apple cider vinegar
- 1½ cups granulated sugar
- ¼ teaspoon celery seed
Instructions
- In a medium sized pot bring the cider vinegar, sugar, and celery seed to a simmer. Add the jalapenos and simmer for 5 minutes.
- Using a slotted spoon transfer the jalapenos to a couple of 12 ounce mason jars. Pour the hot liquid over the top and cover with the lids. Store in the fridge for up to 2 months.
Notes
- This is not a shelf-stable recipe. This jalapeno recipe must be stored in an airtight container in the refrigerator. The recipe can be adapted for canning, but you must have knowledge of the proper canning procedures. We will get into that in the future, but right now, I just want to make some sweet candied refrigerated jalapenos.
- Use gloves when cutting jalapenos. It is very easy to forget to wash your hands thoroughly after handling the peppers. One touch to your eye and you will wish that you had worn the gloves.
- The peppers do not need to simmer long to pick up the flavors from the cider vinegar and the sugar.
- Save any leftover syrup in an airtight container in the fridge for brushing on grilled meat, or add to potato salad or soup.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Marilyn
This sounds quite interesting. I think I prefer to have these a little less sweet, but I could see myself using these in a variety of recipes.
Beth Pierce
Thanks, Marilyn! Enjoy!
Vickie R
Hello Beth : today 4-23-24 you posted , pickled Jalapeno’s an 2 young ladies was ask me if i had the recipe ,
I told them yes , and I ask you to post the Candied Jalapeno recipe , and I also told them , to Google , for the recipe , which I ended up doing myself , I searched my Archives an couldn’t find the recipe , so what ? – did I do Googled it , lol …
I guess I need to stop enter acting , with you , I been getting request for your recipes , for help for your recipes , lol ..
Sorry I mean no harm on your blog …Thanks for any understanding … Vickie
Beth Pierce
I emailed you the link. It is also up on my Facebook page right now.
Sandra ogden
I’m making this recipe next week. Also I want to can them . They will make great Christmas gifts.
TIPS ON CANNING THEM
Michael Schulwitz
How long before you can eat them, also how long can you can them for.
Beth Pierce
You can eat them after a few hours, but it is best to let the flavors meld for 5-7 days. They will keep up to 2 months when stored in an airtight container in the refrigerator. They must be stored in the fridge.
Peg
I wonder if I could use a Swerve product with no carbs?
Beth Pierce
Not sure! Maybe the readers will know the answer to that!
Dinna
Can you substitute the celery seed?
Beth Pierce
In this particular recipe it is hard to find a substitute for them. You would be better off omitting them.
wilhelmina
My husband is absolutely addicted to these! He eats them on everything from eggs to nachos!
Shelby Forester
Just when I thought I couldn’t love jalapenos even more! This is amazing!
Beth Pierce
I agree 100%. So glad that you liked them!
Jessica Burgess
These were delish! I put them on the table for nachos and everyone loved them!
Erin
I love this Cowboy Candy! So simple and pretty!