Ingredients
Scale
- 2 lbs fresh jalapeños, washed, stemmed, and thinly sliced into 1/4 inch rounds (Note: Wear gloves when handling)
- 3 cups granulated white sugar
- 1 1/2 cups apple cider vinegar
- 1 tablespoon red pepper flakes (or 2 Tbsp for extra heat)
- 1 teaspoon garlic powder
- 1 teaspoon ground turmeric
- 1 teaspoon celery seed
Instructions
- Step 1: Combine the syrup base by whisking together the sugar, apple cider vinegar, red pepper flakes, garlic powder, turmeric, and celery seed in a large, non-reactive pot. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar is fully dissolved.
- Step 2: Add the sliced jalapeños to the boiling syrup. Reduce the heat and maintain a simmer for exactly 5 minutes, stirring occasionally. The jalapeños should begin to soften but still maintain a slight crunch.
- Step 3: Using a slotted spoon, carefully remove the jalapeño slices from the pot and transfer them to a heat-safe bowl or clean container. Leave the syrup in the pot, increase the heat to high, and boil the liquid rapidly for 10 to 15 minutes, allowing the syrup to reduce and significantly thicken.
- Step 4: Return the jalapeño slices to the thickened syrup. Bring the entire mixture back to a full, rolling boil for exactly 1 minute, ensuring the peppers are fully coated in the reduced syrup.
- Step 5: Immediately ladle the hot jalapeño mixture into clean, sterilized pint or half-pint jars, ensuring the peppers and syrup are evenly distributed. Leave 1/2 inch headspace. Seal with lids and process using a boiling water bath, or allow to cool completely before refrigerating for up to 3 months.
Notes
- For the best shelf life and safety, always use sterilized jars and ensure the peppers are fully submerged under the thickened syrup before sealing or refrigerating.
- Try spooning this 'candy' over a block of softened cream cheese and serving with buttery crackers—the cool dairy beautifully tempers the sweet heat and acidity.
- Do not skip or rush the rapid boil reduction in Step 3; thickening the syrup is essential for achieving the perfect, concentrated candied glaze consistency.
- If the syrup has firmed up too much in the refrigerator, allow the jar to sit at room temperature for 10-15 minutes before serving to loosen the glaze for easier spooning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American