Candied Jalapenos

Fun and easy Candied Jalapenos take less than 20 minutes to make and takes all your favorite breakfast dishes, Mexican casseroles, and Tex-Mex favorites to a whole new high.

Course snacks

Cuisine Southern

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Prep Time 5

Cook Time 10

Servings servings

Calories 70kcal

Author Beth Pierce

Ingredients

1½ pounds jalapeno sliced in 1/4 inch rings
1 cup apple cider vinegar
1½ cups granulated sugar
¼ 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

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 after handling the peppers. One touch to your eye and you will wish that you had worn the gloves.
The peppers do not need to simmer long to pick up the flavors from the cider vinegar and the sugar.
Save any leftover syrup in an airtight container in the fridge for brushing on grilled meat, or add to potato salad or soup.

Nutrition