Easy Recipe for Candied Jalapenos

Jodi Torpey, contributor

36 users recommend

A pound of fresh jalapeno peppers is sliced and ready to be candied.

Jodi Torpey

Candied jalapenos are a delicious accompaniment to Indian curries, pressed sandwiches and ordinary hot dogs.

Jodi Torpey

A pound of fresh jalapeno peppers is sliced and ready to be candied.

Photo: Jodi Torpey

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As soon as I ate the last candied jalapeno from the jar I found at an out-of-the way Italian deli, I knew I had to recreate the recipe. I had enjoyed every single slice of those sweet, hot and tart peppers so much I couldn't stand the thought of not having them to stuff into panninis, to use like chutney beside Indian curries, and to top an ordinary hot dog. 

The peppers were gone, but I kept the empty jar as a reminder of the simple ingredient list: jalapeno peppers, vinegar, sugar and salt.

Because I had a nice crop of jalapenos growing in the patio garden and I've had good luck pickling jalapeno peppers, I decided to experiment with recipes. I figured all I had to do was make a simple sugar syrup and simmer the sliced peppers in it. It would be similar to making other kinds of candied fruit.

The end result is close to the original jar, but the syrup isn't quite as heavy and the peppers are a whole lot hotter.

Ingredients

This recipe makes about two pints of peppers.

• 1 pound fresh jalapeno peppers
• 2 cups white vinegar*
• 3 cups sugar
• ½ teaspoon salt

Instructions

Be sure to wear kitchen gloves while working with hot peppers and don't touch your eyes until the gloves are off. 

1. Wash peppers thoroughly and remove stems; discard peppers with soft spots or damage.
2. Remove seeds, if you prefer seed-free peppers. (I left seeds in.)
3. Slice into rounds about ¼-inch thick.
4. Combine vinegar, sugar and salt in a saucepan; bring to a boil and reduce heat.
5. Simmer mixture for about 6 minutes or until syrup starts to thicken; stir occasionally.
6. Raise temperature to medium, add pepper slices and cook, stirring, for an additional 5 minutes.
7. Remove mixture from heat and cool.
8. Spoon peppers into jars, top with syrup and fasten lids tightly.

Keep jars refrigerated. Peppers will keep in the fridge almost indefinitely, but they're so tasty they probably won't last that long.

*For a thicker syrup, use less vinegar

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Comments (6)

WesternGardener writes: I'm sure these could be canned, but I haven't tried that myself because I made such a small batch. Could you contact your local extension office and ask for their recommendation?

If you try it, please post your results.
Posted: 11:56 am on September 28th

jensings writes: I'm canning some now -- will let you know, Mary! My food preservation expert friend says boiling water bath canning fo, 10 minute boil for half-pints, 15 minutes for pints.

A pound of whole peppers yielded me enough to loosely fill three half-pint jars. I just chopped more and boiled them in the same syrup. There was enough syrup to cover all four jars with some to spare.
Posted: 4:11 pm on September 26th

Mary14889 writes: Can you process these for longer keeping or does/would processing turn them into overcooked mush? I am looking forward to trying this! Thanks- I never would have thought of it.
Posted: 1:14 pm on September 26th

jensings writes: Yum. Can you can these? Water-bath or pressure-canner? And for how long?
Posted: 12:54 pm on September 26th

WesternGardener writes: I'm glad you found this recipe, too. Let us know how your batch turns out.
Posted: 9:57 am on September 26th

jano411 writes: Thank you so much for posting this recipe. I recently was at a Festival and bought something called " Crack On A Cracker "
I have been looking for a Jalapeno Relish Recipe to match this. Your recipe sounds perfect with the same Ingredients in what I have now.Can not wait to give it a try. Thanks
Jan/Gainesville Ga.
Posted: 1:56 pm on September 25th

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