Quick Candied Jalapenos Recipe

Jalapeños are one of the most versatile and delicious peppers in the world. Their vibrant green color makes them appealing just to look at, and when you cut one open and take a bite, the perfect balance of spicy, juicy, and crunchy keeps you coming back again and again. Jalapeños are a great pepper, because while you could eat a fresh one as-is, they're even better when you add them to recipes or jazz them up a little bit.

What screams jazzed-up jalapeño more than candied ones? If your answer is "nothing," then you're in the right place. Recipe developer Keith Kamikawa has created an easy but delicious candied jalapeño recipe that will quickly become a go-to in your kitchen. Do you have a plate of nachos sitting in front of you and you want a spicy, sweet, acidic touch? These candied jalapeños will do the trick. Are you looking for the next best thing to take your charcuterie boards to the next level? These candied jalapeños have you covered yet again.

This recipe itself is very easy with minimal ingredients, and the hardest part will be waiting for the jalapeños to candy in the refrigerator. The entire process will take about two weeks, but once you're done, you'll have several jars of candied jalapeños (and leftover jalapeño syrup!) that will last you for months. If you're ready to add some spicy sweetness to your dishes, give these quick candied jalapeños a whirl.

Gather the simple ingredients to prepare quick candied jalapeños

To begin making your quick candied jalapeños, you'll need to gather some simple ingredients — many of which are likely already sitting in your kitchen! You'll need jalapeños, apple cider vinegar, sugar, turmeric, salt, and black peppercorns. Keep in mind that you'll also need nine 8-ounce mason jars to store your candied jalapeños and leftover syrup, so be sure to have those ready to go as well.

Start by slicing your jalapeños

To begin making your candied jalapeños, you'll start with the star ingredients: the jalapeños themselves, of course! Put on some latex gloves, and grab your jalapeños and a cutting board. Cut each jalapeño pepper into ¼-inch slices, as shown in the picture. Be sure to keep as many seeds in tact as possible to ensure plenty of spice in your candied jalapeños. Also, the latex gloves are optional, however Kamikawa highly recommends them to avoid any skin sensitivities and eye irritation. Even if you wash your hands after handling the jalapeños, you could still irritate your eyes if you rub them after — so gloves are definitely a good idea.

Bring the apple cider vinegar, sugar, turmeric, salt, and peppercorns to a boil

Now that you have your jalapeños sliced, you can get your candying liquid going. In a large pot, add your apple cider vinegar, sugar, turmeric, salt, and peppercorns. Bring this mixture to a boil on medium-high heat, and whisk continuously until the sugar, salt, and turmeric have dissolved, and you have a juice for your jalapeños. Be sure to keep your mixture over a high heat during this step — you'll lower the heat once you add the jalapeños. 

Add your sliced jalapeños to the candying liquid, and let them simmer

Once you have your candying liquid heated up and fully mixed together, you can go ahead and bring your heat from medium-high to low. Now that your liquid is at a simmer, add in all of your sliced jalapeños. You'll simmer the peppers for about three to four minutes, all while gently stirring. Once the jalapeños themselves are done cooking after a few minutes, they should still have a little bit of green vibrance to them but mostly dulled to a deeper green shade. 

Begin filling your jars with the cooked jalapeños

After your jalapeños cook for a few minutes, turn off the heat, and get your mason jars ready. Kamikawa recommends using seven 8-ounce jars, as they're an ideal size for storing and for giving as a gift. However, you can use any size jar, as long as it will fit in your fridge.

Fill your jars up with the cooked jalapeños, but don't pop the lids on just yet — you'll need to finish up the syrup and add that to the jars, too.

Finish up your syrup, and add it to the jars

Once you've put all the jalapeños into jars, return your attention to the syrup in the pot. Turn the heat back on so your syrup comes to a simmer for three more minutes so the flavors can reduce and meld. Then, turn off the heat, and carefully add your syrup to each of the jars of jalapeños, leaving about ¼ inch of room at the top. You can pour the remaining syrup into their own jars and use it for cocktails, sauces, and toppings.

Refrigerate for two weeks, and then enjoy

After you've portioned out your jalapeños and syrup into jars, put a lid on each one, and store in your refrigerator for at least two weeks. After that, you can crack open a jar, and enjoy! These candied jalapeños are great on their own, but they also pair wonderfully with a number of foods. "These go great on so many things. Put some on pizzas, burgers, hot dogs, or your favorite sandwiches," Kamikawa says. "They're great for wherever you want to kick your food up with sweet and spicy goodness." And, best of all, you can keep these in the fridge for up to three months to keep enjoying time and time again!

Quick Candied Jalapenos Recipe
5 from 29 ratings
Put some quick candied jalapeños on pizzas, burgers, hot dogs, or your favorite sandwiches for a spicy but sweet treat.
Prep Time
5
minutes
Cook Time
10
minutes
Servings
7
jars
Sliced jalapenos in a bowl
Total time: 15 minutes
Ingredients
  • 3 pounds jalapeños
  • 2 cups apple cider vinegar
  • ¾ teaspoon turmeric
  • 6 cups sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns
Directions
  1. Put on latex gloves, and cut 3 pounds of jalapeños ¼-inch thick. Place them into a large bowl.
  2. In a large pot, combine 2 cups of apple cider vinegar, ¾ teaspoon of turmeric, 6 cups of sugar, 2 teaspoons of kosher salt, and 1 tablespoon of black peppercorns. Bring the mixture to a boil on medium-high heat while whisking.
  3. Lower to a simmer, and add the sliced jalapeños. Simmer the jalapeños for 3 to 4 minutes while gently stirring.
  4. Turn off the heat, and fill seven 8-ounce canning jars with the cooked jalapeños.
  5. Turn the heat back on to simmer the syrup for 3 more minutes to reduce and meld the flavors.
  6. Carefully pour syrup into each jar, stopping ¼ inch from the top. Pour the remaining syrup into two 8-ounce jars to be used for cocktails, sauces, and toppings.
  7. Place the lid on each jar, refrigerate for a minimum of 2 weeks, and serve.
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