Candied Jalapeños
Candied Jalapeños
Ingredients
- 40 jalapeños, sliced
- 4 cups apple cider vinegar
- 4 cups granulated sugar
- 4 cups brown sugar
- 2 teaspoons turmeric
- 2 teaspoons garlic powder
- 1 teaspoon celery seed
- 1 teaspoon cayenne pepper
Instructions
- 1
In a large pot, combine the apple cider vinegar, granulated sugar, brown sugar, turmeric, garlic powder, celery seed, and cayenne pepper. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 10 min
- 2
Once boiling, continue to boil the mixture for 5 minutes, stirring occasionally to ensure the sugars dissolve completely.
⏱️ 5 min
- 3
Add the sliced jalapeños to the pot. Bring the mixture back to a boil, then reduce the heat and simmer for 4 minutes.
⏱️ 5 min
- 4
Using a slotted spoon, carefully transfer the jalapeño slices into clean, sterilized jars, leaving about 1/2 inch of headspace.
⏱️ 5 min
- 5
Return the remaining liquid mixture to the stove and bring it back to a boil. Boil for 6-7 minutes, allowing it to thicken slightly.
⏱️ 7 min
- 6
Remove the pot from the heat and let the mixture cool for 3 minutes.
⏱️ 3 min
- 7
Pour the cooled liquid mixture over the jalapeños in the jars, ensuring all jalapeños are submerged. Tap the jars gently on the counter to release any trapped air bubbles.
⏱️ 3 min
- 8
Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on the jars and tighten the bands.
⏱️ 2 min
- 9
Allow the jars to cool completely at room temperature. Store the candied jalapeños in the refrigerator for up to 2 months. For longer storage, follow proper canning procedures (not included in this recipe).
Kitchen Tools
Candied Jalapeños
- 40 jalapeños, sliced
- 4 cups apple cider vinegar
- 4 cups granulated sugar
- 4 cups brown sugar
- 2 teaspoons turmeric
- 2 teaspoons garlic powder
- 1 teaspoon celery seed
- 1 teaspoon cayenne pepper
Instructions
- 1
In a large pot, combine the apple cider vinegar, granulated sugar, brown sugar, turmeric, garlic powder, celery seed, and cayenne pepper. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 10 min - 2
Once boiling, continue to boil the mixture for 5 minutes, stirring occasionally to ensure the sugars dissolve completely.
⏱️ 5 min - 3
Add the sliced jalapeños to the pot. Bring the mixture back to a boil, then reduce the heat and simmer for 4 minutes.
⏱️ 5 min - 4
Using a slotted spoon, carefully transfer the jalapeño slices into clean, sterilized jars, leaving about 1/2 inch of headspace.
⏱️ 5 min - 5
Return the remaining liquid mixture to the stove and bring it back to a boil. Boil for 6-7 minutes, allowing it to thicken slightly.
⏱️ 7 min - 6
Remove the pot from the heat and let the mixture cool for 3 minutes.
⏱️ 3 min - 7
Pour the cooled liquid mixture over the jalapeños in the jars, ensuring all jalapeños are submerged. Tap the jars gently on the counter to release any trapped air bubbles.
⏱️ 3 min - 8
Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on the jars and tighten the bands.
⏱️ 2 min - 9
Allow the jars to cool completely at room temperature. Store the candied jalapeños in the refrigerator for up to 2 months. For longer storage, follow proper canning procedures (not included in this recipe).