Go Back
–+ servings
candied jalapenos in a pickling jar with a serving spoon

Candied Jalapeños

Print Recipe
A pickled jalapeno with a perfect amount of sweetness and kick of heat.
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 946
Author Timothy Pakron

Ingredients

  • 3 cups vinegar ACV or white
  • 2 teaspoons salt
  • 4 cups sugar
  • 6 cloves garlic sliced
  • 2 teaspoons ground turmeric
  • ½ teaspoon ground cayenne pepper
  • 2 teaspoons mustard seeds
  • 4 pounds jalapeños sliced into ¼ inch rings

Instructions

  • Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  • Combine all ingredients except jalapeños in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.
  • Add jalapeño slices, lower heat to medium and simmer for 15 minutes, until jalapeños are dark green and have begun to absorb some of the brine.
  • Ladle hot jalapeños into a hot jar leaving a ½ inch headspace. Pour hot brine over jalapeños, maintaining a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Nutrition

Calories: 946kcal | Carbohydrates: 223g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 8750mg | Potassium: 943mg | Fiber: 12g | Sugar: 210g | Vitamin A: 7816IU | Vitamin C: 47mg | Calcium: 133mg | Iron: 9mg