This yummy Candied Jalapeno recipe is so quick and easy to fix. I love them on eggs, burgers, and pizza or stuffed in quesadillas, burritos, or chimichangas. Whatever you choose to put them in or on, they are perfect balance between sweet and spicy. You are going to love this simple no canning refrigerator recipe. When stored properly sealed in the refrigerator these little gems are good for at least two months. For the ultimate appetizer serve over cream cheese with crackers.
Are you growing jalapenos this year? They are tasty little peppers, aren’t they? I absolutely love them and I enjoy cooking with them. This recipe, jalapeno popper pinwheels, jalapeno popper cheese ball, and jalapeno popper grilled cheese are just a few of my favorites.
How to make Candied Jalapenos
Cut the jalapenos in slices about 1/4 inch thick with a sharp knife or use a mandoline. In a large pot bring the cider vinegar, sugar, and celery seed to a boil. Reduce the liquid to a simmer. Then add the jalapenos and simmer for about 5 minutes. Then using a slotted spoon transfer the jalapenos to a couple of 12 ounce mason jars. Ladle the hot liquid mixture over the top and cover with the lids. Store in the fridge for up to 2 months.
Recipe notes and helpful tips
- With a little understanding you too can pick jalapenos that are flavorful yet mild (or maybe not so hot). Please see below for tips on picking the best jalapenos.
- This is not a shelf stable recipe. This jalapeno recipe must be stored in an airtight container in the refrigerator. The recipe can be adapted for canning but you must have knowledge of the proper canning procedures. We will get into that in the future but right now I just want to make some sweet candied refrigerated jalapenos.
- Use gloves when cutting jalapenos. It is very easy to forget to wash your hands thoroughly afterwards. One touch to your eye and you will wish that you had worn the gloves.
- The peppers do not need to cook long to pick up the flavors from the cider vinegar and the sugar.
- Save any leftover syrup for brushing on grilled meat, or add to potato salad or soup.
- I enjoy these goodies on so many things. To be quite honest the possibilities are endless but my absolute favorites include omelets, sandwiches (both cold and hot), tacos, burritos, and quesadillas.
How do you choose more mild jalapenos?
With just a little patience and understanding you too can pick jalapenos that are flavorful, mild. and not so darn tooting hot. Look for the younger peppers that are smooth and green all over with no striations or blemishes. The young green peppers are less stressed and more mild. Stay away from peppers with white lines, flecks and the red ones as these peppers are older and hotter. Take your time picking the peppers.
To further reduce the heat, once cut in half use gloves to scoop out the veins and seeds. There is quite a bit of heat in those veins and seeds. If you like your jalapeno poppers hot leave the seeds and veins in or leave a portion of them in.
Delicious recipes to try candied jalapenos on!
Candied Jalapenos
Ingredients
- 1 1/2 pounds jalapeno sliced in 1/4 inch rings
- 1 cup apple cider vinegar
- 1 1/2 cups sugar
- 1/4 teaspoon celery seed
Instructions
- In a medium sized pot bring the cider vinegar, sugar, and celery seed to a simmer. Add the jalapenos and simmer for 5 minutes.
- Using a slotted spoon transfer the jalapenos to a couple of 12 ounce mason jars. Pour the hot liquid over the top and cover with the lids. Store in the fridge for up to 2 months.
Notes
- With a little understanding you too can pick jalapenos that are flavorful yet mild (or maybe not so hot). Please see below for tips on picking the best jalapenos.
- This is not a shelf stable recipe. This jalapeno recipe must be stored in an airtight container in the refrigerator. The recipe can be adapted for canning but you must have knowledge of the proper canning procedures. We will get into that in the future but right now I just want to make some sweet candied refrigerated jalapenos.
- Use gloves when cutting jalapenos. It is very easy to forget to wash your hands thoroughly afterwards. One touch to your eye and you will wish that you had worn the gloves.
- The peppers do not need to cook long to pick up the flavors from the cider vinegar and the sugar.
- I enjoy these goodies on so many things. To be quite honest the possibilities are endless but my absolute favorites include omelettes, sandwiches (both cold and hot), tacos, burritos, and quesadillas.
Nutrition
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Vickie R
Hello Beth : today 4-23-24 you posted , pickled Jalapeno’s an 2 young ladies was ask me if i had the recipe ,
I told them yes , and I ask you to post the Candied Jalapeno recipe , and I also told them , to Google , for the recipe , which I ended up doing myself , I searched my Archives an couldn’t find the recipe , so what ? – did I do Googled it , lol …
I guess I need to stop enter acting , with you , I been getting request for your recipes , for help for your recipes , lol ..
Sorry I mean no harm on your blog …Thanks for any understanding … Vickie
Beth Pierce
I emailed you the link. It is also up on my Facebook page right now.
Sandra ogden
I’m making this recipe next week. Also I want to can them . They will make great Christmas gifts.
TIPS ON CANNING THEM
Michael Schulwitz
How long before you can eat them, also how long can you can them for.
Beth Pierce
You can eat them after a few hours, but it is best to let the flavors meld for 5-7 days. They will keep up to 2 months when stored in an airtight container in the refrigerator. They must be stored in the fridge.