Candied Jalapenos

Published on Sep 11, 2013
Updated on Oct 29, 2018

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

Course: Side Dish
Cuisine: American
Keyword: Candied Jalepenos
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 180
Calories: 37 kcal
Author: Yvonne

You can do so many things with these Candied Jalepenos... even eat them right from the jar!  ;)



  • 3 lbs. firm fresh jalapeno peppers, washed
  • 2 c. cider vinegar
  • 6 c. white granulated sugar
  • ½ tsp. turmeric
  • ½ tsp. celery seed
  • 3 tsp. granulated garlic
  • 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.

Recipe Notes

Adapted from Tasty Kitchen

Nutrition Facts
Candied Jalepenos
Amount Per Serving
Calories 37
% Daily Value*
Potassium 3mg0%
Carbohydrates 8g3%
Sugar 7g8%
Vitamin A 10IU0%
Calcium 10mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Candied Jalapenos // TriedandTasty

Candied Jalapenos // TriedandTasty

Candied Jalapenos // TriedandTasty

*This post may contain affiliate links. I include these links to help you find either specific {or my favorite} products that are used in my recipes. If you purchase an item from the link on Tried an Tasty, I will receive a small commission helping keep my recipes free for you. Thank you for your support!

Tried and Tasty, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

18 comments about “Candied Jalapenos

  1. Bonnie L Helms

    I absolutely love this recipe! I made two batched. The 2nd batch I added sliced onions that were quartered and about 1 tsp of mustard seed.

    1. Yvonne

      I’m so happy to hear that you love this recipe Bonnie, thanks for taking the time to let me know! Also, the sliced onions and mustard seed sound like great additions!

  2. 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!

    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!

  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!

  4. 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!!

  5. 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!

    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!!

Leave a comment:

Your email address will not be published. Required fields are marked *