You’ve got to try my jalapenos pickles! They’re this sweet, spicy, and tangy treat that’ll add a kick to any meal. Plus, they’re super easy to make, so you can whip them up in no time!
Solves dull snack options, messy candying methods, and inconsistent heat by delivering a quick, sweet-spicy glaze that acts as a tasty topping and preserves peppers.
Sometimes, I find myself with an abundance of jalapeños from the garden, and I just don’t know what to do with them. I want something that’s quick and doesn’t involve complicated canning. This recipe is my go-to when I face that challenge!
In just about 15 minutes, 10 for prep and 5 for cooking, you’ll have these tasty jalapeño pickles ready to go. They’re not just for burgers or hot dogs either; you can add them to salads, sandwiches, or even snacks to really spice things up.
If you love trying different pickle recipes, you might also enjoy making Sweet Refrigerator Pickles. They’re just as fun and easy to prepare!
Why You Will Love This Recipe
- Sweet and Spicy Kick : These candied jalapeños bring a unique mix of sweetness and heat that adds a lively zing to any dish. You’d be surprised at how versatile they can be.
- Quick Prep Time : With just 15 minutes from start to finish, you can whip these up in no time. It’s perfect for when you need a quick addition to your meal.
- Flexible Uses : Beyond just a condiment, they can enhance everything from sandwiches to salads. You’ll find yourself reaching for them more often than you think.
- Long Storage Life : Keep them in the fridge for up to three months, so you can enjoy that summer pepper flavor all year long without any fuss.
Sweet Spicy Candied Jalapenos
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 servings 1x
- Method: Stovetop
- Diet: Vegetarian
Description
A sweet and spicy treat made with fresh jalapenos, perfect for adding a kick to dishes.
Ingredients
- 1/2 pound jalapeno peppers, sliced into rings
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 11/2 teaspoon chili powder (optional)
- 1/21/2 teaspoon turmeric powder
- 1/21/2 teaspoon ground ginger
Instructions
- Prep Your Jalapenos: Start by slicing your jalapenos into rings. As you slice, the vibrant green color will catch your eye. It is essential to wear gloves to keep your hands from getting spicy. A common mistake is forgetting to remove the seeds for a milder flavor.
- Cook Sugar & Vinegar: In a saucepan, mix together the sugar and apple cider vinegar. Heat this mixture until it bubbles. The sweetness will meld with the tang of vinegar, creating an irresistible syrup. It is crucial to keep an eye on the heat; too high can lead to burning the mixture.
- Add Jalapenos to Syrup: Once your syrup is ready, gently stir in the sliced jalapenos and let it simmer for a couple of minutes. You will notice the peppers soaking up the syrup’s sweetness. Stirring is essential; if left unattended, the syrup can clump up.
- Cool & Store: After simmering, remove the mixture from the heat and let it cool. As it cools, the syrup will thicken, becoming a sticky glaze. Make sure to store them in a clean jar to maintain freshness. Do not seal the jar while it is still hot, as this can ruin the texture.
Notes
- Storage Tips: Store in the refrigerator for up to 3 months. For shelf-stability, follow water bath canning guidelines.
- Expert Tips: Wear gloves when handling jalapenos to avoid irritation. Using a mandolin can help achieve consistent slice thickness for even cooking. If the candy turns out too spicy, try removing the seeds and membranes from the jalapenos before slicing them. For a crunchier texture, reduce the cooking time by one minute. If extra syrup remains after canning, consider drizzling it over cream cheese for a sweet and spicy dip.
- Reheating Instructions: There is typically no need to reheat candied jalapenos, but if desired, warm gently on the stovetop over low heat until just heated through.
- Serving Suggestions: Serve over cream cheese with crackers, use as a topping for burgers or hot dogs, or mix into guacamole for a unique twist on flavor.
- Recipe Variations: Combine with other sweeteners for a low-carb version. Try using serrano or habanero peppers for additional spice. You can also infuse the syrup with additional spices, such as cinnamon or cumin, for unique flavors.
- Ingredient Notes: Select fresh and firm jalapenos for the best results. If desired, substitute some ingredients to match personal taste preferences while keeping the same quantities.
Nutrition
- Calories: 80
- Sugar: 18g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Recipe Tips
- If cutting a larger batch, using a mandolin helps keep the slices consistent in thickness for even cooking.
- When preparing the syrup, letting it simmer for an additional 5-10 minutes can help achieve a thicker consistency.
- If the candy turns out too spicy, try removing the seeds and membranes from the jalapenos before slicing them.
- For a crunchier texture, reducing the cooking time by one minute can help keep the jalapenos firmer.
- If extra syrup remains after canning, consider drizzling it over cream cheese for a sweet and spicy dip.
Serving Suggestions
Serve candied jalapenos over cream cheese with crackers. Use them as toppings for burgers or hot dogs for added sweetness and spice.
These jalapenos work well in guacamole, adding a unique twist. They can also enhance summer dishes, barbecues, and party fare.
Consider pairing these jalapenos with a drizzle of ranch or BBQ sauce. A splash of lime juice can also brighten their flavor profile.
Recipe variations
- You can use serrano or habanero peppers in place of jalapenos for a more intense heat in your candied peppers.
- Add 1 teaspoon of cinnamon or 1/2 teaspoon of cumin for an exciting flavor twist that complements the sweet and spicy notes.
- Either opt for white vinegar instead of apple cider vinegar or try using lemon juice for a different tangy kick.
- If you want to make a larger batch, scale up the ingredients to 1 pound of jalapenos, 2 cups of sugar, and 1 cup of apple cider vinegar.
Save This Recipe!
How to Store?
To keep your jalapenos pickles fresh, follow these storage tips:
Refrigeration: Store jalapenos in an airtight container in the refrigerator for up to 3 months. Always check for signs of spoilage.
Canning: For shelf-stability, follow water bath canning guidelines. Ensure jars are sealed correctly for long-term storage.
Freezing: Place jalapenos in a freezer bag, removing as much air as possible. Freeze for up to 6 months. Thaw in the refrigerator before use.
Other Recipes You’ll Love
If you enjoyed this Jalapenos pickles or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
