Candied Jalapeños |Cooking With Amanda

If you're a fan of spicy foods, boy do I have a treat for you! Jalapeños are a fan favorite in the realm of spicy foods. They can be enjoyed in so many different ways. Sure, jalapeños make an amazing addition to salsa but they can be so much more.

Jalapeño poppers, classic appetizer and bar food. Poppers are perfect for the day of the big game. Macaroni and cheese lovers? Jalapeños add a little heat to that creamy, cheesy classic deliciousness. Adding some jalapeños to your ground beef mix to make the most amazing burgers.

But if you're a true, diehard jalapeño fan then candied jalapeños are something that needs to happen in your kitchen. These bad boys are beyond easy to make. One pot, a whole bunch of spicy jalapeño peppers and you're good to go. Candied jalapeños are the epitome of sweet heat.

As a big fan of sweets with spice, it's a flavor profile I'm constantly experimenting with. Mango habanero popsicles were meant with trepidation at first when presented to family and friends then met with surprised affirmations of deliciousness. Spicy chocolate is always a good time which is why double chocolate cayenne cookies are a great way to enjoy sweet heat too!

These candied jalapeños are a mix of that sweet and heat. Enjoy these jalapeños on top of juicy hamburgers, as a snack on top of cheese and crackers, tucked into a turkey sandwich or even is a cocktail or as a garnish.

These jalapeños are bathed in a tangy, sweet, spicy, savory syrup that adds amazing flavor to steaks, burgers or chicken breasts on the grill so you get even more bang for your buck! Straight out of the jar is how I've enjoyed these candied jalapeños most but that just made me want to put them on everything I possibly could. I know you'll agree.

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Candied Jalapeños Recipe

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Ingredients

2 pounds jalapeño
1 1/3 cups apple cider vinegar
4 cups granulated sugar
3 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1/2 teaspoon cayenne pepper
2 teaspoons lime juice

Directions

If preserving, prepare jars by placing on a canning rack in a large pot. Cover with water and bring to a boil. Boil for 10 minutes then turn heat off and allow jars to sit in hot water. Prepare lids and bands by placing in a pot of water and simmering them then allow them to sit in hot water until ready to use.
Wearing rubber gloves, slice the stems off the jalapeños then cut the jalapeños into 1/4-inch slices. Set aside.
In a large pot, whisk together apple cider vinegar, sugar, garlic, turmeric, celery seed, cayenne, and lime juice. Bring to a boil then reduce to low heat and simmer 5 minutes until mixture becomes syrupy. Add the jalapeños and cook peppers for 4 minutes.
Remove peppers from pan using a slotted spoon and transfer to sterilized jars. Return syrup to a full boil and boil for 5 minutes. Pour the syrup over the candied jalapeños, leaving 1/4 inch space at the top of the jars. Wipe the rims of the jars with a clean, damp paper towel. Cover each jar with a lid and band, just fingertip tight.
Return jars to pot with canning rack and bring to a full boil. Boil jars for 10 minutes. After 10 minutes, transfer jars to a cooling rack and let them sit undisturbed for 24 hours. Allow the jars to sit for 2-4 weeks before sampling.