Sweet, spicy, and irresistibly addictive—you may never reach for ordinary pickled jalapeños again after trying these Candied Jalapeños.
If you enjoy heat with a kick, try Spicy Deviled Eggs or Spicy Sausage Dip for more bold flavors.
When my husband and I bought our first house after getting married, we pictured a big garden overflowing with vegetables. We planted enthusiastically and ended up with far more produce than the two of us could use. Inspired by my mother and my in-laws who canned many of their own preserves, I decided to give canning a try.
After my first season of canning I realized that while I could preserve the harvest, I didn’t always know what to do with the jars once they were on the pantry shelf. That uncertainty led me to step away from canning for a while.
Then I discovered Rebecca Lindamood’s cookbook Not Your Mama’s Canning Book. It stood out because it not only offers modern canning recipes but also includes ideas for using the canned goods in everyday dishes. That practical approach removed my biggest hesitation: knowing what to do with the results. With recipes that show both how to can and how to serve, the book made canning approachable and exciting again.
This post is long overdue. I first made these Candied Jalapeños in August and followed the recommendation to let them rest for at least two weeks, ideally a month, so the flavors could fully develop. Between the holidays and then preparing for a move, it took longer than planned to share both the recipe and the book recommendation.
When I was pregnant with our first child, I had a strong craving for pickled jalapeños. I ate them with nearly everything—breakfast, lunch, and dinner. That craving eventually eased, but I still keep a jar of pickled jalapeños in the fridge because I love them so much.
Now regular pickled jalapeños have been dethroned by these Candied Jalapeños. If you love sweet-and-spicy combinations, these are dangerously snackable—you’ll find yourself reaching into the jar like it’s candy.
I first spotted Rebecca’s Candied Jalapeños on her blog and was thrilled to find the recipe included in her cookbook. They were my first recipe to try from the book, and they did not disappoint.
These Candied Jalapeños are an excellent introduction to canning: simple, affordable, and incredibly rewarding. As we prepare to plant a garden at our new house, I’ve already planned to grow jalapeños just so I can keep jars of these on hand.
Rebecca suggests adding Candied Jalapeños to an antipasto plate or using them to top tortilla soup. My favorite so far—other than eating them straight from the jar—is on pizza: Canadian bacon, pineapple, and candied jalapeños make a new favorite combination.
If you want to strengthen your canning skills, this cookbook makes it easy and fun.
Ways to Use Candied Jalapeños
Looking for serving ideas? Here are a few favorites:
- Top Smoky Tex-Mex Sloppy Joes with a few candied jalapeños for a bright, spicy-sweet note.
- Add them to Smoky Pork BBQ Sandwiches to cut the richness with a sweet heat.
- Use them with Jalapeño Stuffed Taco Soft Pretzel Sticks for an unexpected, tangy bite.
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Candied Jalapeños
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Ingredients
- 3 pounds fresh, firm jalapeño peppers washed
- 2 cups cider vinegar
- 6 cups granulated sugar
- 1 tablespoon granulated garlic
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
Instructions
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Remove stems from the jalapeños. Wear disposable gloves to protect your hands, then discard stems and slice peppers into even 1/8–1/4-inch rounds. Set aside.
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Combine the cider vinegar, sugar, granulated garlic, cayenne, turmeric, and celery seed in a large pot and bring to a boil. Reduce heat and simmer 5 minutes. Add the jalapeño slices, bring back to a boil, and boil exactly 4 minutes. Use a slotted spoon to transfer peppers into clean, sterile canning jars, leaving 1/4 inch headspace.
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Increase heat to bring the syrup to a rolling boil. Boil hard for 6 minutes. Ladle the hot syrup into jars over the jalapeños. Insert a utensil to release air bubbles and add more syrup if needed. Wipe jar rims, place lids, and secure bands.
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Place jars in a canner, cover with water by 2 inches, and bring to a full rolling boil. Process half-pint jars for 10 minutes (pints 15 minutes). Remove jars with tongs and set on a rack to cool undisturbed for 24 hours. When cool, wipe jars clean and label.
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Allow the peppers to mellow for at least 2 weeks, preferably 1 month, before eating for best flavor.
Recipe Notes:
Recipe adapted from Not Your Mama’s Canning Book.