Candied Jalapenos

Candied Jalapenos // TriedandTastyWhat do you do when you are given a bag full of jalapenos and you have already made all of the pepper jelly that your heart desires? Well. You make candied jalapenos of course! These are so great on ANYTHING. Nachos, burgers, tacos, you name it. They are sweet, so it’s a bit of a surprise when you bite in to them. I’ve given several jars of these away and each time I’ve gotten rave reviews back. One friend in particular is practically eating them right out of the jar [she’s pregnant]! You should try them. They are a fun find in the pantry 🙂

Candied Jalepenos

Yields 6
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864 calories
217 g
0 g
1 g
2 g
0 g
509 g
14 g
209 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 864
Calories from Fat 8
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 14mg
Total Carbohydrates 217g
Dietary Fiber 7g
Sugars 209g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 lbs. firm, fresh jalapeno peppers, washed
  2. 2 c. cider vinegar
  3. 6 c. white granulated sugar
  4. ½ tsp. turmeric
  5. ½ tsp. celery seed
  6. 3 tsp. granulated garlic
  7. 1 tsp. cayenne pepper
  1. Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem; discard.
  2. Slice peppers into uniform 1/8-1/4 in. rounds. Set aside.
  3. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes.
  4. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
  5. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Remove any air pockets using a bubble remover or knife. Adjust the level of the syrup if necessary. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  6. If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there.
  7. Place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
  8. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled wipe each jar with a clean, damp washcloth.
Adapted from Tasty Kitchen
Adapted from Tasty Kitchen
Tried and Tasty
Candied Jalapenos // TriedandTasty

Candied Jalapenos // TriedandTasty

Candied Jalapenos // TriedandTasty

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16 comments about “Candied Jalapenos

    1. Yvonne

      It he likes sweet things, then he will! My hubby on the other hand… does not, so these aren’t his favorite. More for me!!

  1. Amber @ Dessert Now, Dinner Later!

    When I made this, Kyle inhaled the whole can in almost one sitting. (He had to stop & save some for the next day.) I ate one & started coughing b/c although they are sweet, I am a wimp when it comes to any heat (spicy stuff.) Lol. But we will be making these again for sure! Maybe I will de-seed more of them so it’s not so hot for me 🙂

    1. Yvonne

      Oh shoot – yes, they still definitely have a kick. I’m not a spicy fan generally, but a couple of things I can handle. Maybe I took some of the seeds out of mine.. I bet I did!

  2. Aimee Berrett

    Until Amber recently mentioned candied jalapenos I had never heard of them. I am assuming based on the ingredients they are SIMILAR to my jalapeno jelly, but a few more spices added in that look yummy. And your pictures of these look beautiful!

    1. Yvonne

      Yes! When Amber asked for jalapeno recipes, I gave this one to her! They are very similar but a whole lot easier! And a slightly different taste. These were a great subject to photograph, so thank you!!

  3. Lorie

    These are delicious! One way we like to eat them is spread some cream cheese on a Ritz cracker, place the jalapeno slice on top and eat! Very yummy snack!

    1. Yvonne

      They are so yummy!!! That’s what I like to do with pepper jelly, I’ll have to try it now with these candied jalapenos – thank you for the suggestion!

    1. Yvonne

      Oh boy, I don’t remember – if I had to guess I would say 6-8 pints?? Shelf life is processed would be at least a couple of years if not longer!

  4. happystickyfingers

    In Texas we eat these on crackers with cream cheese – the best appetizer around. Also, I learned the hard way that gloves are NOT only for whimps. I did not feel a thing for an hour and then my hands had a burning sensation for hours!