Candied Jalapeño

If you’ve had a great year growing peppers in the garden, or just found a great deal on jalapeños at the farmers’ market or supermarket you need a surefire recipe for preserving jalapeños for the long term so they don’t go bad sitting in your fridge. If you’ve eaten enough fresh in recipes like our jalapeño chicken with plum chutney recipe you may want to try canning jalapeños.

Canning Jalapeño Recipe

There are a few different ways you can preserve jalapeños by canning. Frequently people use their homegrown jalapeños in a batch of salsa to can. You can also can up the classic pickled jalapeños, or a batch of sweet and spicy hot pepper jelly. This candied jalapeño recipe is another great recipe for canning jalapeños.

Candied Jalapeño Recipe

Candied jalapeños are a sweet-savory jalapeño relish to use as a topping or ingredient for festive party foods, or just use to dress up a burger or dog.

If you want to use this recipe as a homemade Christmas food gift, use a combination of red and green jalapeños for the festive Christmas colors. Most supermarket jalapeños will just bee green. If you are growing them at home, just leave them on the vine a little longer and they will begin to turn red. You may be able to find a mix of green and red jalapeños at a farmers’ market as well.

Slice Jalapeños in 1/4inch rounds, set aside.

Slice garlic in thin slices.

Combine vinegar with salt, sugar and garlic, mustard seed, and ground ginger in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.

Add jalapeño slices and lower heat to simmer for 15 minutes, until jalapeños are dark green and have begun to absorb some of the brine.

Spoon jalapeños into jars cover with syrup leaving 1/2 inch headspace.

Wipe rims and add lids and bands. Can be stored in refrigerator up to 3 months.

For long-term storage process in a water bath canner for 15 minutes.

Print Recipe

Candied Jalapeño

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A sweet-savory jalapeño relish to use as a topping or ingredient for festive party foods, or just use to dress up a burger or dog.

Ingredients

• 4 pounds jalapeños
• 3 cups vinegar, apple cider or white (at least 5% acidity)
• 2 tsp pickling and canning salt
• 4 cups sugar
• 6 cloves garlic
• 2 tsp. mustard seeds
• 1 tsp ground ginger
• 2 tsp. turmeric (optional)

Instructions

1

Slice Jalapeños in 1/4inch rounds, set aside. Slice garlic in thin slices.

2

Combine vinegar with salt, sugar and spices in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.

3

Add jalapeño slices and lower heat to simmer for 15 minutes, until jalapeños are dark green and have begun to absorb some of the brine.

4

Spoon jalapeños into jars cover with syrup leaving 1/2 inch headspace.

5

Wipe rims and add lids and bands. Can be stored in refrigerator up to 3 months.

6

For long-term storage process in a water bath canner for 15 minutes.

Notes

Use red and green jalapeños for festive Christmas colors. Omit turmeric to avoid yellowish hue