Sweet, spicy, tangy candied jalapeño slices — great on burgers, crackers with cream cheese, or straight from the jar. Makes about 3-4 pints.

Ingredients

Ingredient Amount
Jalapeños, sliced into 1/4-inch rounds 2 lb
Apple cider vinegar 2 cups
Granulated sugar 4 cups
Garlic powder 1 tsp
Celery seed 1 tsp
Turmeric 1/2 tsp
Cayenne pepper 1/4 tsp

Instructions

  1. Slice jalapeños — Wash and slice the jalapeños into even 1/4-inch rounds. Wear gloves if you’re sensitive to the oils. Set aside.
  2. Make the syrup — In a large pot, combine the vinegar, sugar, garlic powder, celery seed, turmeric, and cayenne. Bring to a boil, stirring until the sugar dissolves. (~5 min)
  3. Simmer syrup — Reduce heat and let the syrup simmer gently for 5 minutes to let the flavors meld.
  4. Add jalapeños — Add the sliced jalapeños to the syrup and simmer for 4 minutes — just enough to soften slightly and infuse flavor.
  5. Pack jars — Using a slotted spoon, pack the jalapeño slices into clean pint jars, leaving 1/4-inch headspace.
  6. Boil syrup down — Return the remaining syrup to a boil and let it reduce for another 5 minutes until slightly thickened.
  7. Fill jars with syrup — Pour the hot syrup over the jalapeños in the jars, leaving 1/4-inch headspace. Remove air bubbles and wipe rims clean.
  8. Process (if canning) — For shelf-stable jars, process in a boiling water bath for 10 minutes. Otherwise, seal and refrigerate.
  9. Cool and cure — Let jars cool completely, then refrigerate. Flavor improves after resting at least 24 hours — 1 week is even better.

Notes

If not processing in a water bath, store in the fridge — they’ll keep for a couple months. For shelf-stable jars, make sure jars and lids are properly sterilized and follow standard water-bath canning safety practices. Great on nachos, burgers, cornbread, or with cream cheese and crackers.