We’re big fans of pickled jalapeños and make them every year. While my husband loves to put them on just about everything, I prefer a sweeter twist. That’s where this candied jalapeño recipe comes in—it’s my go-to! Sweet, spicy, and absolutely delicious, it’s perfect spread over cream cheese. This recipe is incredibly simple, even for novice canners, and a fantastic way to preserve an abundance of fresh, ripe jalapeños!
INGREDIENTS
- 1.5 cups apple cider vinegar (or white vinegar)
- 3.5 cups white granulated sugar
- 1 tsp salt
- 2 garlic cloves, minced
- 1/4 tsp turmeric
- 1/2 tsp mustard seed
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper (optional)
- 2 pounds jalapeño peppers (about 28 large peppers)
INSTRUCTIONS
- Prepare the Peppers: Wash, rinse, and dry the jalapeños. Slice them into 1/4-inch rounds. (Tip: Wear gloves to protect your hands from the heat.)
- Prep the Jars and Canner: Fill a large pot or water bath canner with boiling water. Keep jars hot in the simmering water until ready to use. Wash lids in warm, soapy water, and set them aside with the bands.
- Make the Brine: Combine all ingredients except the jalapeños in a large saucepan. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to dissolve the sugar and prevent it from burning.
- Cook the Jalapeños: Add the jalapeño slices to the boiling brine. Reduce the heat to medium and simmer for 15–20 minutes, or until the jalapeños turn dark glossy green and absorb some of the brine.
- Fill the Jars: Use a slotted spoon to transfer the hot jalapeños into hot, sterile jars, leaving 1 inch of headspace at the top. Pour the hot brine over the jalapeños, maintaining the 1-inch headspace.
- Remove Air Bubbles: Run a butter knife or non-metallic utensil along the inside edges of the jars to release trapped air bubbles. Wipe the rims with a damp paper towel to ensure a clean seal. Place lids on jars and twist the bands until they’re finger-tight.
- Process the Jars: Use a jar lifter to place the jars into the boiling water bath or canner, ensuring the water covers the lids by at least 1 inch. Process for 15 minutes, adjusting for altitude as necessary. Turn off the heat and let jars stand in the hot water for 5 minutes.
- Cool and Store: Remove the jars and place them on a cooling rack. Let them cool undisturbed for 24 hours. Check the seals—lids should not flex when pressed in the center. Store sealed jars in a cool, dark place for up to a year.
Notes: Save the leftover brine! It’s perfect for making a quick mustard sauce to pair with chicken or ham.
