---
title: Candied Jalapenos
source: https://www.thechunkychef.com/candied-jalapenos/
servings: 30
prep_time: 20 minutes
cook_time: 25 minutes
total_time: 45 minutes
---

Remove and discard stems from @fresh jalapenos (about 30 peppers){1.5%lbs}, then slice into 1/4-inch slices. Set pepper slices aside.

To a #large pot{}, add @apple cider vinegar{1%cup}, @granulated sugar{3%cups}, @garlic powder{1%tsp}, @ground turmeric{0.25%tsp}, and @celery seed{0.25%tsp} and bring to a boil. Reduce heat to medium-low and simmer for ~{5%minutes}.

Raise the heat to medium-high to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again to medium-low and simmer for ~{4%minutes}.

Transfer the peppers using a #slotted spoon{} to clean glass #canning jars{}, filling jars to within 1/4 inch of the upper rim of the jar.

Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately ~{6%minutes}.

Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean #spoon{} and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4 to 1/2 inch from the upper rim of the jar.

Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1 to 2 weeks (3 to 4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.