Whip up these simple refrigerator candied jalapenos in just 15 minutes with only 3 ingredients—no canning required (unless you prefer it)! The perfect balance of sweetness and spice, these jalapenos are a tasty addition to burgers, sandwiches, and more, giving your meals a zesty kick.
EQUIPMENT
- 4 pint jars (or 2 quart jars) and lids
- Disposable food-safe rubber gloves
- Saucepan
- Cutting board and knife
INGREDIENTS
- 1 kg (2.2 lbs) fresh, firm jalapeno peppers
- 3 cups (720 ml) distilled white vinegar
- 3 cups (600 g) granulated sugar (preferably natural evaporated cane sugar)
- 1 teaspoon fine sea salt (optional)
INSTRUCTIONS
- Rinse and drain the jalapeno peppers. Wear disposable food-safe gloves if available.
- Cut off the stem ends of the peppers and slice them into rings.
- In a large saucepan (large enough to hold all the peppers), combine the vinegar, sugar, and salt (if using). Bring the mixture to a boil.
- Add the sliced peppers to the boiling brine and return it to a boil. Let it boil for 4 minutes, stirring occasionally to ensure the peppers change color from bright green to dull green (only 2 minutes if you plan to process them in a water bath).
- Ladle the hot peppers and brine into clean jars, seal with lids, and let them cool. Store the jars in the refrigerator for up to 3 months.
- Optional: If you prefer to store the jars longer (up to 2–3 years, unrefrigerated), use sterilized jars and hot lids, then process pint jars in a water bath for 10 minutes following proper canning procedures.
NOTES
- You can experiment with different types of vinegar like apple cider vinegar or white wine vinegar. For extra flavor, try adding a spoonful of pickling spice, a clove or two of garlic, or a handful of sliced onions to the pot while boiling the peppers. Adding a spoonful of turmeric can give a unique flavor and a yellowish color.
- Keep in mind that jalapeno peppers can vary in heat, so some batches may be hotter than others.
