Ingredients
- Fresh JalapeñosUse firm, blemish-free peppers. Wear gloves when slicing them to protect your skin from the capsaicin oil.
- Granulated SugarThis is the key component that creates the "candy" effect, caramelizing the peppers and forming the rich, thick syrup.
- Apple Cider VinegarThe acid base that balances the sweetness, providing the necessary tang and ensuring food safety for preservation.
- Garlic Powder & Onion PowderThese pantry staples add depth and savory complexity to the syrup, rounding out the sharp sweet and spicy flavors.
- Turmeric & Celery SeedTurmeric adds a beautiful golden color to the finished syrup while celery seed provides a subtle, earthy, and aromatic nuance.
- Canning Salt (or Kosher Salt)Use non-iodized salt, as iodine can sometimes cloud the brine. This enhances flavor without adding bitterness.
Instructions
- Step 1: Prep the Peppers and Sterilize the Jars
- Step 2: Create the Syrup Base
- Step 3: Simmer the Jalapeños
- Step 4: Drain and Reduce the Syrup
- Step 5: Fill and Seal the Jars
- Step 6: Cool and Store
Notes
- For the best flavor, allow the sealed jars to mellow in the refrigerator for at least two weeks before serving; this resting period lets the peppers fully absorb the sweet and spicy syrup.
- If the syrup thickens too much after refrigeration, warm the open jar briefly in a microwave (without the lid) or in a pan of warm water to restore its delightful, pourable consistency.
- Drizzle a spoonful of the thick syrup over a block of cream cheese for an instant appetizer, or pair the candied peppers with pulled chicken or grilled burgers to elevate your next barbecue.
- Always remember to wear disposable gloves when slicing the jalapeños; the high concentration of capsaicin oil can easily transfer to your skin or eyes, causing significant irritation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American