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Candied Jalapenos

Author: Anita's Table Talk


  • 1/2 pound jalapeno peppers 10-12 average-size jalapenos
  • 3/4-1 cup sugar
  • 1/2 cup apple cider vinegar
  • 1 teaspoon chili powder or taco seasoning
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground ginger


  • While wearing plastic gloves, SLICE jalapeno peppers into ΒΌ-inch rounds.
  • In a medium-size saucepan, COMBINE sugar, vinegar, chili powder, turmeric, garlic powder and ginger.
  • BRING mixture a boil. REDUCE heat to a low simmer. STIR until the sugar dissolves into a syrup.
  • ADD jalapeno slices. MIX to coat with syrup.
  • SIMMER peppers until they soften and darken, for 8-10 minutes.
  • PLACE the jalapeno peppers in jars. FILL jars with the syrup.
  • COVER the jars and STORE in the fridge for up to 3 months.


Flavor is best after letting jars rest for 3 days or so.