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Candied Jalapeños

Candied Jalapeños

Sweet and spicy, these candied jalapeños are so easy to make. Recipe adapted from Rebecca Lindamood/Foodie with Family.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 pint

Ingredients

  • 1 pound jalapeño peppers, stems removed and cut into ¼-inch slices
  • ⅔ cup apple cider vinegar
  • 2 cups granulated sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric
  • ½ teaspoon ground cayenne pepper

Instructions

  1. Combine sugar, apple cider vinegar, garlic powder, turmeric, and ground cayenne in a medium pot. Stir to combine. Bring to a boil. Once it reaches a boil, reduce the heat and simmer for five minutes.

  2. Add the jalapeño slices. Return to a boil. Reduce the heat and simmer for 4 minutes.

  3. Remove the pot from the heat. Transfer the peppers to a glass jar using a slotted spoon. Ladle the cooking syrup into the jar, covering the peppers by about ½ inch.

  4. Allow peppers to cool in the jar. Cover with a lid and refrigerate for up to two months.

    Candied jalapeños can be eaten right away but they taste better after a few days. The flavor develops over time.

  5. If you want, store the remaining syrup in the refrigerator and use it in marinades.