Easy Recipe for Candied Jalapenos

comments (8) September 14th, 2012

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WesternGardener Jodi Torpey, contributor
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A pound of fresh jalapeno peppers is sliced and ready to be candied.
Candied jalapenos are a delicious accompaniment to Indian curries, pressed sandwiches and ordinary hot dogs.
A pound of fresh jalapeno peppers is sliced and ready to be candied.Click To Enlarge

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

Photo: Jodi Torpey

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.


This recipe makes about two pints of peppers.

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


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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posted in: peppers, Recipes, condiment, jalapeno

Comments (8)

silaswren writes: BRAVOOOO... Very Well...
Posted: 12:50 am on October 10th
mimi80 writes: I tried your recipe and it is the closest one to the ones I tried. I have a friend that works at a plant 30 miles from me. She brought some deviled eggs to our Christmas dinner one year and had one on top of each egg half.

I fell in love with them but the person she bought them from charged so much because of shipping, so I bought one jar and the jar I bought were horrible. They tasted really tough and just were not good.

So this year I decided to try and find a recipe. When I saw your's I liked it.

Only thing I do differently is take the seeds out and also soak in lime like you would putting up pickles for about an hour or so.

They come out so crisp. I can almost eat the whole jar.
Thanks so much for sharing your recipe.

Posted: 7:38 pm on August 20th
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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