Candied jalapenos are sweet little slices of heat that make for a great gift or fun new topping for your favorite crackers, dips, or salads. Great for canning!

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Candied Jalapenos! Whether you call them candied jalapenos or Candied Jalapenos, these little slices of sweet heat make for a great gift or a fun new topping for your favorite crackers, dips, or salads. |

About Candied Jalapenos

Lately an old friend of mine has been experimenting with spicier food, and I’ve been trying to join in… just at a much slower pace. I know I’ll get there eventually, but in the meantime, I’ve been testing out recipes that are much hotter than those I’ve made in the past. Plus, I also have plenty of friends who love a little heat in their food and this seems like the perfect time to learn some of their favorites.

So without further ado, I bring you a recipe I’ve seen as an appetizer countless times but only recently made for myself:

Candied Jalapenos.

Whether you’re looking for a snack with a kick or a new snazzy new topping for your salad, these jalapenos are as versatile as they are flavorful.

Homemade Candied Jalapenos canning recipe.

What are Candied Jalapenos?

These sweet-and-spicy jalapenos are spicy peppers cooked in a sweet sauce. They can be canned for later use or stored in the refrigerator for a few days after making.

They’re great for eating on their own or serving with (or on!) your favorite meal.

How to eat Candied Jalapenos

While these candied jalapenos might be fun to pop on their own, I think they’re even better when paired with other foods.

Some of my favorites:

How to make candied jalapenos.

Do you have to can candied jalapenos?

For those out there who have not ventured into the world of canning, I have great news for you:

Canning this recipe is not required. You can skip this part and store the candied jalapenos in your fridge for up to three months.

More details for both canning (and not canning) are included in the recipe details below.

“I want to can this recipe, but I don’t know how!”

Canning is pretty easy once you get the hang of it, and there are plenty of great resources out there to get you on the right path.

My absolute favorite guide to canning is this one: Home Canning Basics. It will tell you everything you need to know to make your first canning experience a success.

Will candied jalapenos be spicy?

In short, the answer is yes, although how spicy they are will depend on your palate.

The sugar and apple cider vinegar go a long way in giving more depth to the flavor of the jalapenos, but the trademark heat doesn’t really go away. It changes a little, sure, but it’s still very much there. So you will feel it if you eat one of these.

You can reduce the heat by removing the seeds of the jalapenos before cooking. This should make them more “mild” than “hot ++.”

Also, you can help curb the heat by pairing the candied jalapenos with “cooling” foods (such as cream cheese, dips, etc).

Can you use a sugar substitute?

Any candied recipe is bound to have a sweetener, and this one uses classic white granulated sugar.

I’ve had a few readers ask whether they can use a sugar substitute, and unfortunately, I haven’t found a good alternative for the sugar yet. I’ll be sure to update this post as soon as I find one!

How to can candied jalapenos.

Notes & tips for candied jalapenos

  • Whenever you are preparing jalapenos, be sure that you are wearing food safety gloves while handling them and avoid any contact with your eyes while you work. Also, you have a crucial choice to make: to include the jalapeno seeds or remove them. The seeds are where this pepper gets its trademark fire, so only include them if you want the extra kick. For a full tutorial on cutting jalapeno peppers, check this out: How to Cut a Jalapeno Pepper the Right Way.

More great spicy recipes

How to make candied jalapenos

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large, deep pot (like a dutch oven) add sugar, apple cider vinegar, granulated garlic, turmeric, celery seed, and cayenne pepper. Bring it to a steady boil, then reduce heat to a simmer. Let it cook for about five minutes.

Step 2 – Add the sliced jalapenos to the pot, then give it a quick stir to coat the jalapenos. Bring to another rapid boil, then reduce heat. Let the peppers simmer for another five minutes, stirring occasionally. Don’t worry if the jalapenos don’t all “look” cooked; this is normal.

Step 3 – Use a slotted spoon to scoop out the jalapenos, leaving as much as the juice in the pot as possible. Transfer the peppers to a clean bowl for now.

Step 4 – Once the jalapenos are removed, bring the sauce back up to a rapid boil. Let it boil hard for about 4-5 minutes.

Step 5 – Depending on what you’d like to do, you’ll either can the Candied Jalapenos or store it in the fridge. See the Recipe Details for full instructions for both.

Step 6 – Once the jalapenos have chilled and rested, serve and enjoy as desired!

Recipe Details

Candied Jalapenos! Whether you call them candied jalapenos or Candied Jalapenos, these little slices of sweet heat make for a great gift or a fun new topping for your favorite crackers, dips, or salads. |
4.52 from 101 votes

Candied Jalapenos

10 mins prep + 30 mins cook
108 kcal
Yields: 16 servings (1/4 cup per)
Candied jalapenos are sweet little slices of heat that make for a great gift or fun new topping for your favorite crackers, dips, or salads. Great for canning!



  • In a Dutch oven, add sugar, apple cider vinegar, granulated garlic, turmeric, celery seed, and cayenne pepper. Bring the pot to a boil, stirring occasionally, then reduce to a simmer. Allow to cook for 5 minutes, stirring occasionally.
  • Add sliced jalapeno to pot, stirring to thoroughly coat the peppers. Bring mixture to a boil again, then reduce heat. Let jalapeno simmer for about 5 minutes, stirring occasionally. It’s okay if not all the peppers are not all cooked evenly.
  • Use a slotted spoon to remove jalapeno to a clean bowl, taking care to shake off any excess juice into the pot. Once peppers are removed, turn up heat and allow remaining sauce to hard boil for 5 additional minutes. Remove saucepan from heat.
If canning Candied Jalapenos
  • Note: these instructions assume you’re familiar with the canning process. If this is your first time, read this tutorial for a thorough guide: Home Canning Basics.
  • This recipe makes about 2 pints of Candied Jalapenos, so prepare whatever combination of canning jars you prefer for this amount.
  • Scoop cooked jalapeno into your chosen canning jars, filling to near the top. Pour in cooked liquid from saucepan, leaving at least 1/4 inch head space in each jar. Secure jars with air-tight lids.
  • Place a large, deep pot on an oven burner. Arrange jars inside the pot, then fill with hot water, covering the lids of the jars by at least two inches.
  • Setting burner heat to high, bring water to a boil. Allow canning jars to sit in the bath for about 10 minutes.
  • Carefully remove canning jars from water. Set jars on the counter to cool to room temperature, then transfer to the refrigerator to chill completely. Let chill overnight.
  • For best results, allow canned Candied Jalapenos to “rest” for 4 weeks after canning. However, you can enjoy them immediately if you’d like. Once canned, Candied Jalapenos should stay fresh for up to one year.
If not canning Candied Jalapenos
  • Allow cooked sauce to cool for 20 minutes, then transfer cooked jalapeno and the cooked liquid from saucepan to a sealable container (you can still use canning jars if you’d like).
  • Store in the refrigerator for up to three months. For best results, allow Candied Jalapenos to chill overnight before eating.


Calories: 108kcal | Carbohydrates: 27g | Sodium: 1mg | Potassium: 79mg | Sugar: 26g | Vitamin A: 315IU | Vitamin C: 33.7mg | Calcium: 4mg | Iron: 0.1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Susan Hall
    • 5 stars

    These jars are lucky to last 2 days! Everyone loves them so much they either walk away with a jar or the recipe.

    • Gaye
    • 3 stars

    I have not tasted this recipe, looking forward to it. I doubled the recipe, and only canned 2 1/2 pints. I can not see getting 2 pints with 1 pound of jalapeños.

    • Einar
    • 5 stars

    Awesome Recipe! I’m hooked on them we have been making batch after batch all summer. I pull out a jar and set it on the table with our other condiments and they are the first one everyone reaches for after I tell them about them. Great on burgers and dogs or just off your fork like pickles 😋

    • Ron
    • 5 stars

    I love this recipe. I can’t wait to try it. Thanks for sharing

    • Doris M Smith

    Yes Sherry, I have made many, many pint jars for my family and the syrup is perfect. Enjoy !

    • Cookies4kids
    • 5 stars

    I had a cup of syrup left after finishing a jar of peppers, so I added it, along with a can of beer, to roast my ham in. I made soup with the ham bone and added that juice from cooking the ham. That was the best ham and bean soup I have ever made.

    • Kelli Radford

    If you make this…open windows! Use vents, fans, etc. so that the smell doesn’t overwhelm you. My high school culinary students and I were coughing up a storm. Felt like we drank mace steam from the syrup. I am still coughing. As yummy as it is…prepare yourselves.

    • Karen
    • 5 stars

    My daughter told me to make this because i have way to many peppers
    I did And I was very impressed

    • Tammy Valencia
    • 5 stars

    I was wondering if you can use a sweetener like Stevia instead of sugar? I’m a diabetic. My family and I love them, but I want to make some with out actual sugar when canning? I was wanting to can a few jars for holiday gifts without sugar also.

    • Cheryl

    Can you use the leftover syrup for the next batch



    • Patti

    Can I can (water bath)these instead of refrigeration?

      • Bev

      I used the water bath method to can mine. I did salsa and pickles this way, back in the day! 😂 I canned every year into my mid 40’s….I am 61 years young now, have an amazing little garden this year and so much extra produce, plus extra time on my hands that I decided, heck, why not. It seems to me that this is the method that the recipe calls for anyway.

    • monica evans
    • 5 stars

    Absolutely amazing recipe. I have people at work begging for it.
    Thanks for the easy to follow and fool proof recipe. I love them and is the best way in my opinion to use jalapenos. Ty!