Candied Jalapeno Recipe

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This candied jalapeno recipe is a 4-ingredient recipe that yields delicious, sweet, and spicy results. It’s a small batch recipe, only making 1 pint jar.

Our garden has been prolific in it’s pepper production this year. I have always struggled to grow them so I planted three jalapeno plants this year and as of the end of August, I have harvested almost 10 pounds of jalapenos alone and they are still coming. Check out all of our jalapeno recipes below! 

Jalapeno Hot Sauce

Jalapeno Pin Wheels

Cowboy Candy Sourdough Bread 

That has led to experimenting and recipe testing with jalapenos all month long. This candied jalapeno recipe is very similar to the cowboy candy recipes I’ve found, but I only use jalapenos because that’s what I have in the garden. 

Tips for success when making this candied jalapeno recipe:

Have everything set up before you start cooking. Have the ingredients cut and measured and all of the tools you will need out. 

Set a timer! If you let the sugar mixture boil for too short of a time, it will not thicken, but if you let it boil for too long, it will get hard. 

What can I use candied jalapenos for?

These are great on top of burgers, sandwiches, and salads. We also put it into our sourdough bread in our Cowboy Candy Sourdough Bread Recipe. 

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Are there special tools required to make this Candied Jalapeno Recipe?

No special equipment or tools are required for this recipe! It’s a simple recipe with simple ingredients! 

A mason jar funnel and reusable lids are convenient if you are using a mason jar to store the candied jalapenos but not necessary. 

Below are some of the usual things that we use in our kitchen.

Measuring Spoons

Measuring Cups

Chefs Knife

Candied Jalapeno Recipe:

Ingredients:

¾  lbs fresh jalapenos (about 15 peppers)

½  cup apple cider vinegar

1 ½  cups granulated sugar

1 tsp garlic powder (optional)

Instructions:

Cut the stems off the jalapenos and slice them into rings. The spice can rub on your fingers and then anything your fingers touch, so either wear gloves or be incredibly careful. 

Combine the vinegar, sugar, and garlic powder to a large pot and bring to a boil. Reduce the heat and simmer the mixture for 5 minutes.

Raise the heat to bring the sugar mixture back to a boil. As soon as it is boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again and simmer for 4 minutes.

Using a slotted spoon, large fork, or strainer, scoop all of the jalapenos out of the sugar mixture and into a glass jar (or glass storage container that you will be using).  The jar will get hot, but clean the outside of it before any sugar that dripped on the outside hardens. 

Back to the sugar mixture, bring it up to a full rolling boil and boil for 6 minutes. 

Ladle the syrup into the container with the jalapeno slices.

Wipe the rims of the jars with a damp paper towel or washcloth and seal.  Store in the refrigerator for approximately 3 months. The flavor tastes best after about 2 weeks of sitting. 

Let us know in the comments below if you try this recipe, and don’t forget to leave a rating!

Candied Jalapeno Recipe

5 from 5 votes

Delicious, sweet, and spicy candied jalapenos. It’s a small batch recipe, only making 1 pint jar.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 1 pint

Course: Side Dish

Ingredients Method

Ingredients

  

• ¾ lbs fresh jalapenos about 15 peppers
• ½ cup apple cider vinegar
• 1 ½ cups granulated sugar
• 1 tsp garlic powder optional

Method

 

1. Cut the stems off of the jalapenos and slice them into rings. The spice can rub on your fingers and then anything your fingers touch, so either wear gloves or be incredibly careful.
2. Combine the vinegar, sugar, and garlic powder to a large pot and bring to a boil. Reduce the heat and simmer the mixture for 5 minutes.
3. Raise the heat to bring the sugar mixture back to a boil. As soon as it is boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again and simmer for 4 minutes.
4. Using a slotted spoon, large fork, or strainer, scoop all of the jalapenos out of the sugar mixture and into a glass jar (or glass storage container that you will be using). The jar will get hot, but clean the outside of it before any sugar that dripped on the outside hardens.
5. Back to the sugar mixture, bring it up to a full rolling boil and boil for 6 minutes.
6. Ladle the syrup into the container with the jalapeno slices.
7. Wipe the rims of the jars with a damp paper towel or wash cloth and seal. Store in the refrigerator for approximately 3 months. The flavor tastes best after about 2 weeks of sitting.