Candied Jalapeños

Contributor: Carla Bayot
 Serving Size 4-6 pints
Prep Time Cook Time Total Time
20 mins 20 mins 40 mins
  • 3 lbs jalapeño peppers
  • 2 cups cider vinegar
  • 6 cups sugar
  • 1/2 tsp turmeric
  • 1/2 tsp celery seed
  • 3 tsp granulated garlic
  • 1 tsp ground cayenne pepper
  1. Wash the jalapeños.

  2. Remove the stems from all of the jalapeño peppers.

  3. Slice the peppers into uniform 1/8-1/4 inch rounds.

  4. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.

  5. Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for 4 minutes.

  6. Transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar and turn the heat up under the pot with the syrup and bring to a full boil. Boil for 6 minutes.

  7. Use a ladle to pour the boiling syrup into the jars over the jalapeño slices. Make sure there are no trapped pockets of air.

  8. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 15 minutes.

  9. Use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours.

  10. Let them mellow for about a month.

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