Candied Jalepenos

There’s nothing not to like about jalepenos.  And candied jalepenos…need I say more?  I found the original recipe for candied jalepenos here: ttp://  And when I tried it, since I had never made them before, I didn’t mess with the recipe at all.  And so the second time I made them (yesterday), I decided not to mess with what works.  I really can’t complain about these.  I made the jar and it didn’t last long.  Here’s how I used them: out of the jar, in chili, in cornbread, in nachos, over cream cheese on chips/crackers…you name it, you can do it.

Since the Superbowl is coming up, I thought I’d post this as a clever appetizer.  It does take a few days to make (or to let the jalepenos candy) so get started today and you can eat these on Sunday.

Start with some jalepenos


Slice those bad-boys up!  Look at those nuggets of heat!


Add all your ingredients except the jalepenos into the pot: vinegar, sugar, celery seed, tumeric, garlic, cayenne pepper


Mix it all up and bring to a boil.


Add the jalepenos and stir.


Boil for 5 minutes.


Prepare your jar.


Add the jalepenos and liquid to the jar.





1 lb sliced jalepenos
3/4 cup cider vinegar
1 3/4 cup sugar
1/4 teaspoon tumeric
1/4 teaspoon celery seed
1/2 Tablespoon minced garlic (I used 1 Tablespoon)
1/8 teaspoon cayenne pepper (I used 1/4 teaspoon)

Slice jalepenos.  In a small pot mix all ingredients except jalepenos.  Bring to a boil and boil for 3 minutes.  Then add sliced jalepenos and stir.  Boil for an additional 5 minutes.  Remove from the heat and let cool slightly.  Pour jalepenos and liquid into a jar and let set in refrigerator for at least 2 days but up to a week tastes best.

Serve over cream cheese and crackers/chips.