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Candied Jalapenos

[heart_this] · Jul 4, 2016 · 45 Comments

Candied Jalapenos

Sweet, tangy and spicy candied jalapenos, aka cowboy candy.

I am a fan of spicy hot chili peppers and I always have a jar of pickled jalapeno peppers in my fridge so when I heard about candied jalapenos I just had to try making them! Candied jalapenos are pretty much just pickled jalapenos that are sweetened with sugar. Whoa! Spicy and tangy jalapenos that are also sweet? Yum! Candied jalapenos are nice and easy to make; you just need to slice up a bunch of jalapeno chili peppers and simmer them in a combination of vinegar and sugar which adds the tanginess from the vinegar and the sweetness from the sugar to the jalapenos. That’s it! With just a few minutes of effort you have a nice sized batch of candied jalapenos and I can really see why they are called candied jalapenos because they are so good that I just devour them, like popping candy! These candied jalapenos can of course be used in things like sandwiches, salads, on pizzas, etc. in addition to just eating them straight out of the jar!

Candied Jalapenos
Candied Jalapenos
Candied Jalapenos
Candied Jalapenos

Candied Jalapenos
Candied Jalapenos

Candied Jalapenos

Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Servings: 64(4 cups or 64 1 tablespoon servings)

Sweet, tangy and spicy candied jalapenos, aka cowboy candy.

ingredients
  • 3 pounds jalapeno peppers, sliced into 1/8-1/4 inch slices
  • 6 cloves garlic, thinly sliced
  • 2 cups cider vinegar
  • 3 cups granulated sugar
  • 2 teaspoons coriander seeds
  • 1 teaspoon celery seed
directions
  1. Bring the everything to a boil, reduce the heat and simmer for 5 minutes.
Note: Store in a sealed container in the fridge for up to 3 months.
Option: Use proper canning procedures to store at room temperature for longer periods of time.
Nutrition Facts: Calories 12, Fat 0 (Saturated 0, Trans 0), Cholesterol 0, Sodium 1mg, Carbs 2.2g (Fiber 0.6g, Sugars 1.5g), Protein 0.2g

Nutrition by: Nutritional facts powered by Edamam
Use in:
Teriyaki Grilled Pineapple Salsa with Candied Jalapenos and Bacon
BBQ Chicken and Grilled Pineapple Nachos
Jamaican Jerk Beef Tacos with Pineapple and Banana Salsa
Cranberry and Brie Turkey Quesadillas with Avocado and Candied Jalapenos

Similar Recipes:
Pickled Red Onions
Mexican Pickled Red Onions
Vietnamese Pickled Carrots and Daikon Radish
Pickled Green Tomatoes
Pineapple Sweet Chili Sauce
Jalapeno Popper Dressing
Tequila and Lime Jalapeno Cranberry Sauce
Curtido
Jalapeno Jelly
Jalapeno Honey
Candied Bacon
Pickled Jalapenos

Condiment, Food, Pickle, Recipe, Texmex, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Heather Christo says

    July 5, 2016 at 2:59 pm

    wow! these look so delicious!

    Reply
    • wisconsinporcupine says

      July 10, 2019 at 4:18 pm

      fabulous. eat them on crackers with goat cheese.

      Reply
  2. A SPICY PERSPECTIVE says

    July 5, 2016 at 3:21 pm

    These would be perfect on a sandwich! I can't wait to try these jalapenos!

    Reply
  3. Julie Wampler says

    July 5, 2016 at 3:30 pm

    I bet these are addicting!!

    Reply
  4. We Are Not Martha says

    July 6, 2016 at 12:20 am

    Pinned and making for my husband for his birthday… Because this is basically his ideal food 🙂

    Sues

    Reply
  5. Tracy says

    October 24, 2016 at 12:43 am

    I think these would be great with cheese and crackers

    Reply
  6. kevin says

    October 25, 2016 at 4:00 pm

    Tracy: They are! 🙂

    Reply
    • Melissa says

      August 31, 2021 at 5:06 pm

      Many years ago, my sister bought jarred sliced pickled sweet/spicy jalapenos. We took triscuits, spread cream cheese on them and added a sliced pickled sweet/spicy jalapeno on top and ate them continuously while watching movies. It was a great alternative to iconic popcorn. Many possibilities for variations atop this combination. Yummy for the tummy!!! Will be forwarding your recipe to my sister. Thanks for the recipe.

      Reply
  7. Nancy Baxter says

    November 14, 2016 at 2:19 am

    If you wanted to process these jalopenos in a hot water bath, how long would you do it for?

    Reply
  8. Karen says

    December 30, 2016 at 10:36 pm

    It looks like you used mustard seeds instead of coriander seeds.

    Reply
  9. kevin says

    December 30, 2016 at 10:47 pm

    Karen: Those are the celery seeds that are smaller.

    Reply
  10. Vito Y says

    December 31, 2016 at 8:13 pm

    I've now made this a half dozen times so I'll happy to see it's on your top list for this year. I vary the pepper types for heat and flavor and have also turned it into a relish. Thanks for a great year.

    Reply
  11. Michael Tobias says

    January 13, 2017 at 8:37 pm

    well i made these little delights not being a big fan a hot. That being said,I used pickling spices instead of the coriander and celery seed. I think I will use food gloves next time my fingers and still burning.

    Reply
  12. Anonymous says

    October 30, 2017 at 12:08 am

    I wonder if this recipe could be canned?

    Reply
    • Myrna Ackerman says

      September 22, 2019 at 10:26 am

      Yes it can. I usually make at least a dozen jars and use the hot water bath method of canning.

      Reply
  13. Billy says

    December 19, 2017 at 10:16 pm

    These candied Jalapenos look so great! I love the way the pictures look, I'm super excited to make them at home!

    Reply
  14. Anonymous says

    January 30, 2018 at 5:05 am

    I tried this receipe and did not have the spices mentioned. I did have garlic and I added a little cilantro, some whole allspice and some whole cloves. I also cut out the center of each slice so my peppers have no seeds. The results? Super fantastic! Eat them like candy.

    Reply
  15. Anonymous says

    May 10, 2018 at 9:26 pm

    Really good wakeup for sausages and hotdogs or with cream cheese and crackers. I used small jalapenos, red and green from the garden.

    Reply
  16. Karen Konczyk says

    August 18, 2018 at 11:04 pm

    Hi,
    Does it have to be organic apple cider vinegar?
    Thanks!

    Reply
    • kevin says

      August 20, 2018 at 12:58 pm

      You can use organic if you desire.

      Reply
  17. Rachel says

    September 10, 2018 at 11:18 pm

    Can we enjoy right away, or do I need to wait?

    Reply
    • kevin says

      September 13, 2018 at 12:28 pm

      You can enjoy it right away!

      Reply
  18. debra felix says

    September 12, 2018 at 2:00 pm

    HI. Again one of your recipes has become a favorite. We use the Candied Jalapenos in various ways. Our favorite is in BBQ Bacon Shrimp. 3
    Place a peeled shrimp on 3/4 slice of half done bacon (we do in microwave) along with a small slice of mozzarella and, a couple of the jalapenos. Wrap and secure with a 4″ toothpick. Grill or Broil adding BBQ sauce as you turn. Yum. You may share/use our recipe.

    Reply
  19. Mary Beth Capps says

    September 14, 2018 at 6:29 pm

    These were super easy and just delightful!

    Reply
  20. Brenda Hummel Gay says

    September 26, 2018 at 2:41 pm

    I used your recipe, I put them in hot jars and lids, with everything boiling and the sealed geart. Love them.

    Reply
  21. Judy Jones says

    July 16, 2019 at 9:25 pm

    I like to spoon a bunch over a slab of cream cheese and eat with some nice crackers. This stuff is DANGEROUS! Thanks for the recipe.

    Reply
  22. gayle says

    June 3, 2020 at 4:27 pm

    I cheat this recipe with the same results. I buy a jar of jalapenos, drain them, mix them with sugar and put them back in the jar. They go into the fridge and turn the jar over every few days. After 2-3 weeks, I have candied jalapenos. I pour them over cream cheese and eat with crackers.
    16 oz jar uses 1 cup sugar, 12oz jar uses 3/4 cup.

    Reply
  23. Lynn says

    June 4, 2020 at 9:40 pm

    Boiling bath for 10 minutes???

    Reply
  24. Pauline says

    June 9, 2020 at 3:37 am

    Hi,

    For some reason we don’t have celery seeds at our supermarkets. Any recommendations for substitutes?

    I just love jalapenos! Thanks for the recipe!

    Reply
    • kevin says

      June 9, 2020 at 8:17 am

      You can simply omit them. Enjoy!

      Reply
      • Edward Phillips says

        June 13, 2020 at 5:07 pm

        Cooked a little longer than suggested.
        Also simmered about 30 min and they turned out GREAT.
        From experience the vinegar will reduce the heat factor

        Recipes from Kevin are GREAT ! thanks

        Reply
  25. Marilyn says

    October 12, 2020 at 12:14 pm

    Can you use frozen jalapeños? I have lots of whole peppers in the freezer.

    Reply
    • kevin says

      October 13, 2020 at 9:05 am

      I have not tried this with frozen jalapenos so I am not sure. If you try it, I would love to hear the results!

      Reply
  26. Su says

    October 25, 2020 at 9:07 pm

    I’m wondering if it needs any salt which is not in the ingredients list?

    Reply
    • kevin says

      November 2, 2020 at 9:22 am

      I generally don’t add salt, but a pinch of salt would be nice!

      Reply
  27. Paige Fallen says

    March 4, 2021 at 11:38 am

    Can I safely add pineapple when I can these?

    Reply
    • kevin says

      March 8, 2021 at 9:58 am

      Adding pineapple sounds good! I am not an expert at canning for longer storage and cannot provide advice for that.

      Reply
  28. Jason says

    June 1, 2021 at 12:14 am

    How much water do you use?

    Reply
    • kevin says

      June 7, 2021 at 9:50 am

      No water is used in this recipe. The sugar melts and becomes a liquid to be combined with the vinegar to form the liquid.

      Reply
  29. Bob says

    October 12, 2021 at 3:30 pm

    I prefer to dice as opposed to slicing the jalapenos. It’s easier to use and eat them. Great recipe. Thanks.

    Reply
  30. Savannagal says

    September 22, 2022 at 6:23 pm

    I’ve made these a couple times and they’ve turned out great. Everybody loves them. I wish there were canning instructions as well so I didn’t have to keep all my jars in the fridge. But I guess it’s a small price to pay for a delicious outcome.

    Reply

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