Wednesday, November 8, 2017


Recently, I posted about the gift a sweet friend sent to us. These candied jalapeños. SO good. She actually used a recipe that we got last year from a friend of the blog (thanks Kate) who posted it.  

Since I never got to make them this Summer with all of our jalapeños, I thought I should post the recipe even if I don't have the step by step photos yet.

Candied Jalapeños

3 pounds fresh, firm jalapeño peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 tsp turmeric
1/2 tsp celery seed
3 tsp granulated garlic 

Remove stems from the peppers and slice them into 1/8 to 1/4 inch rounds. Set aside.

In a large pot bring cider vinegar, white sugar, turmeric, celery seed, and granulated garlic to a boil.  Reduce heat and simmer for 5 minutes.  Add the pepper slices and simmer for exactly 4 minutes. 

Immediately, using a slotted spoon, transfer the peppers into clean, sterile canning jars while leaving 1/4 inch of headspace.  Turn up the heat on the pan with the remaining syrup and bring it to a full, rolling boil.  Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars and over the jalapeño slices.  You can save any leftover syrup that doesn't fit as a glaze for meats!

If you water bath can them, it's 10 minutes processing time.  You can also put them in the fridge where they will keep for about about 4 to 6 weeks.

They also do best by letting them age for a couple of weeks to allow the flavors to blend.

Candied jalapeños on crackers with cream cheese
Of course, we love them just about any way you can imagine but they are best simply like this, on crackers with cream cheese.  The cheese cuts the heat and is just a great combination of flavors.

I've also been known to put some on a slice of bread and have a candied jalapeño sandwich.  Just sayin'


PLEASE NOTE:  You are responsible to know and understand the current canning and processing recommendations for safety.  Canning is fun but you MUST follow guidelines to make sure you are doing it safely. I had to learn (and still am) so do your research on safe canning techniques.

 A great link to official information is and 
of course, the literal bible of home canning information, the Ball Website.


  1. Few ideas on how to use some of them candied peppers.
    Stir them into your favorite chili, add them to scrambled eggs
    use them to top of crackers and creamy cheese; as 1st Man has shown above.
    great as a relish on hot dogs, burgers, cold cut sandwiches, pulled pork, coleslaw, potato salad, on grilled cheese sandwiches, on Italian beef and Italian Sausages, or mixed in with your cornbread.
    On top of meatloaf, sloppy joes, etc. Possibilities are endless when using these candied peppers

    Candied Jalapeno/Bacon Spread on Pepper Sliders
    1 1/2 (12 ounces total) cream cheese
    2 tablespoons sour cream
    1/4 cup chopped candied jalapenos, measure before chopping
    4 strips cooked bacon, drained and crumbled
    1/4 teaspoon seasoning salt
    Yellow, green, red or orange peppers cut into 8 squares each
    Soften cream cheese and stir in all remaining ingredients. Allow to set overnight
    in refrigerator. Set out a few minutes before serving to allow cheese to soften.
    Using a tablespoon scoop or other similar tool place a scoop of the jalapeno/
    bacon spread on the pepper square.
    This is a very colorful presentation and a good solution to additional
    carbohydrates found in chips and crackers. Consider using peppers that match
    the season like green, yellow and orange for fall and red and green for Christmas.
    The spread could also be made into a basic cheese ball. Other dips and spreads
    will work equally as well as the Jalapeno/Bacon on the pepper sliders.


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  3. I suppose I could use cayenne? It is the only pepper I can handle even in minute amounts and then with a huge dollop of cream cheese.

  4. I am definitely going to make these next summer!

  5. Um............YUM!!!!!!!!!

  6. This was one of my new canning experiments this year! I’m currently letting it age for a bit now - I read four weeks minimum.

    Yesterday I finished picking the last of the jalapeños because we were supposed to have a frost. I’m saving them for Thanksgiving so I can show my sister how to make jalapeño jelly. Spreading the canning joy ...


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