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Candied Jalapeños

Enjoy the cooked peppers as soon as they are cooled, or if time allows the flavour improves the longer they sit. Recipe yields 2 cups.

Ingredients

  • 1 1/2 lbs jalapeños
  • 1 1/2 cups sugar
  • 1 cup apple cider vinegar
  • 1 tsp pickling spice
  • 1 tsp garlic powder

Instructions

  • Wash and stem the jalapeños and cut them into same size rings. If you prefer a milder condiment, remove the seeds from the peppers.
  • In a pot, combine the sugar, vinegar, pickling spice and garlic powder.
  • Allow the mixture to come to a boil over medium-high heat, stirring until the sugar is dissolved.
  • Let it boil for 2 to 3 minutes and then add in the jalapeño slices.
  • Let it come to a boil once again and then reduce the heat to medium-low heat, allowing the peppers to cook for 4 to 5 minutes.
  • When the jalapeños start looking wrinkly, remove them with a slotted spoon and place them in a mason jar.
  • Let the liquid come to a boil again and let it reduce until the mixture starts looking syrupy.
  • Pour the syrup over the jalapeños and once cooled, store in the fridge.