Food and Recipes Veggies Peppers Candied Jalapeños 5.0 (4) 3 Reviews Even people who shy away from spicy foods might find they love these candied jalapeños with cheese and crackers. By Ali Ramee Ali Ramee Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. Southern Living's editorial guidelines Updated on November 6, 2024 Save Rate PRINT Share Close Photo: Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke Active Time: 25 mins Chill Time: 1 day Total Time: 1 day 1 hr 35 mins Yield: 2 pints Jump to recipe Candied jalapeños are a sweet-and-spicy appetizer that's loved across the South. And once you get to know this easy, flavorful, and versatile dish, you’ll want to make it over and over again as a drink garnish, sandwich topper, sweet and spicy standalone snack—and so much more. Learn how to make candied jalapeños. You'll want to keep a jar in the fridge at all times. Candied Jalapeños Ingredients To make candied jalapeños, you will need just six ingredients. That's it, that's all! Light brown sugar: For sweetness but also hints of caramel and molasses for more flavor.Apple cider vinegar: Provides the pickling power and a tart kick.Yellow mustard seeds: Lends a savory flavor to balances the sweetness. Even for a "candied" dish, these chiles are robustly flavored.Granulated garlic: For depth of flavor.Celery seeds: Adds an aromatic and astringent quality that keeps these jalapeños from being a little too rich.Jalapeño chiles: Necessary for candied jalapeños of course. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke How To Make Candied Jalapeños The full recipe instructions are below, but here's a brief recap of how to make these candied jalapeños: Step 1. Make syrup: Bring sugar, vinegar, mustard seeds, garlic, and celery seeds to a boil in a saucepan.Step 2. Add jalapeños: Add the jalapeños, and bring to a simmer while stirring, until the peppers darken and shrivel.Step 3. Move jalapeños to jars: Transfer the jalapeños to a canning jar using a slotted spoon.Step 4. Add syrup to jars: Bring the syrup to a boil in the saucepan for about 10 minutes, and then let cool for about 15 minutes. Ladle syrup over the jalapeños in a jar, cover the jars with bands and lids, and then refrigerate at least 24 hours before serving. What Do Candied Jalapeños Taste Like? Candied jalapeños are overall sweet with a kick of heat. They retain some of their crispy crunch after simmering; the mustard seeds and celery seeds provide some flavors and crunch reminiscent of a pickle. Depending on the level of heat in the peppers you use, these can range from relatively mild to super spicy, but the syrup helps calm any capsaicin reactions. What Are Candied Jalapeños Used For? Candied jalapeños are good as a snack all on their own. They also work great as a topping on other foods like cream cheese, sandwiches, chili, and more. Serve them on crackers with cream cheese for a traditional take, or try them on a fried chicken sandwich with smoked gouda for a twist. Get creative! A jar also makes a pretty presentation as an easy homemade party favor or gift. Can I Add Candied Jalapenos to My Cocktails? Candied jalapeños make excellent additions to cocktails as flavorful garnishes. They add a kick of heat to the drink that takes the flavor to the next level. Classic Bloody Mary How Long Do Candied Jalapeños Last? Candied jalapeños will last in the refrigerator for as long as a month. Visually, the peppers darken to a deep forest green and shrivel once they’ve set for 24 hours, leaving them tender but full of flavor and heat. And they get sweeter as they sit over time. How To Grow And Care For Jalapeños Candied Jalapeños Tips When preparing the jalapeño peppers, consider wearing gloves to protect your hands. (When you absent-mindedly touch your eyes later in the day, you’ll be glad you did.) Editorial contributions by Alesandra Dubin. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke Cook Mode (Keep screen awake) Ingredients 4 cups packed light brown sugar 2 cups apple cider vinegar 1 Tbsp. yellow mustard seeds 1 Tbsp. granulated garlic 1/4 tsp. celery seeds 1 1/2 lb. jalapeño chiles (about 25 to 30), stems removed, unseeded, and sliced crosswise 1/4-in. thick Directions Make syrup: In a large saucepan, bring sugar, vinegar, mustard seeds, garlic, and celery seeds to a boil over high. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke Cook, stirring occasionally, 5 minutes. (Make sure to watch saucepan as ingredients may boil over.) Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke Add jalapeños: Add jalapeños, and bring to a simmer over medium-high. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke Cook, stirring occasionally, until jalapeños darken and shrivel slightly, 4 to 6 minutes. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke Add to jars: Transfer jalapeños to a clean 1-quart canning jar or 2 (1-pint) canning jars using a slotted spoon; fill about 1/4-inch from top. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke Boil syrup: Bring syrup in saucepan to a boil over medium-high; cook, stirring occasionally, 8 to 10 minutes. Let cool slightly, about 15 minutes. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke Add syrup to jars: Ladle syrup over jalapeños in jar to 1/4-inch from top; let cool to room temperature, 1 hour to 1 hour, 30 minutes. (You will not need all the syrup; you can discard leftovers, or save for another use.) Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke Chill: Add lids and bands to jars, and refrigerate at least 24 hours before serving or up to 1 month. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke Rate It Print Additional reporting by Alesandra Dubin