Candied Jalapeños

With just a few ingredients, fresh jalapeños are turned into something extra special and perfect with burgers, sandwiches, salads, and appetizers or anything else that suits your fancy.



  • 1 pound fresh jalapeños
  • 2 cups white granulated sugar
  • 2/3 cup apple cider vinegar
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon celery seed
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes



  • Using food safe gloves and a sharp knife, slice Jalapeños into rounds. Set aside.
  • To a medium-size pot or dutch oven, add sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and red pepper. Stir and bring to a boil. Reduce to a simmer and cook for 5 minutes, until sugar is completely melted.
  • Add sliced jalapeños and stir. Bring mixture back to a boil, then reduce to a simmer and cook for 5 minutes, stirring every so often.
  • Using tongs or a slotted spoon, remove peppers from pot and place into pint jars. Bring remaining liquid up to a boil to reduce mixture, cooking for approximately 5 minutes.
  • Carefully pour syrup into jars, over the peppers and let cool. Cover with lid and store in refrigerator. Can be stored for up to three months.

**makes 2 pints


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