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Candied Jalapeños
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Candied Jalapeños
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These Candied Jalapeños are out of this world - sweet, spicy and downright addictive! They're incredible on cream cheese and crackers but their fiery-sweet crunch is also great as a garnish for tacos or soup, topped on a cheeseburger, or nestled in a turkey or ham sandwich.

Prep time
Bake/Cook time
Plan for

Cool, undisturbed for 24 hours

6 1/2 pints
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Candied Jalapeños
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Cool, undisturbed for 24 hours

Yield :
6 1/2 pints


  • 3 lb fresh, firm jalapeños, washed & dried
  • 2 cups apple cider vinegar
  • 6 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon dried turmeric
  • 1/2 teaspoon dried celery seed
  • 1 tablespoon granulated garlic


  1. Prepare a boiling water bath canner and 6 1/2-pint jars.
  2. Wearing gloves, slice a small disc off to remove the stem from each jalapeño; discard stems.
  3. Slice jalapeños into 1/8-inch rounds and place into a large bowl. 
  4. In a large, heavy-bottomed pot, bring apple cider vinegar, granulated sugar, turmeric, celery seed, and granulated garlic to a boil. Reduce heat and simmer for 5 minutes. Add sliced jalapeños and simmer for 5 minutes more. Use a slotted spoon to transfer jalapeños to clean, sterile jars and fill  up to 1/4-inch of the upper rim of the jar. Turn heat up under the pot and bring syrup to a full boil. Boil hard for 5 minutes. 
  5. Ladle syrup into jars over the jalapeños. Using a clean knife or chopstick, insert into each jar 2-3 times to release any trapped air. Adjust syrup so each jar is filled to 1/4-inch of the top of the jar. Wipe rims of the jars with a clean, damp paper towel before topping with a new canning lid. Screw a lid band on each jar just until it's finger-tip tight.
  6. Place jars in boiling water bath canner making sure jars are covered with water by at least 2-inches. Bring water to a full boil and then set timer for 10 minutes. 
  7. Use tongs to transfer the jars to a counter lined with a clean tea towel. Leave them to cool, undisturbed, for 24 hours. 
  8. Label and store in a cool, dark place for up to a year. 


Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.

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