Add a little bit of sweet heat to all of your favorite summer sandwiches, salads, and appetizers with these sweet and spicy candied sliced jalapeños. These flavorful jalapeño slices take less than 20 minutes to cook and last up to 1 month in your refrigerator. I guarantee that you’re going to want to use them on and in just about everything you make.
Get ready for something sweet and spicy that will bump the flavor up in any summer dish you can possibly think of creating. I am pleased to introduce you to Candied Sliced Jalapeños. Say howdy, shake hands, and get to know one another. Y’all may just become new best friends.
The need for these candied little beauties arose when my mom gifted me with a jar from one of her and my dad’s most recent travels. After opening the jar, I realized that it was gonna be a whole lot easier for me to make my own version than to find a location to affordably purchase them. Not all of us have the luxury of frequently driving away to far-off lands to buy strangely unique condiments on a whim.
After a little research, the inevitable purchase of some disposable food-safe gloves, and a trip to my local market to buy a whole hell of a lotta jalapeños, I was set for my little experiment. Thankfully, everything went fairly smoothly, meaning neither I nor Brenna was seriously damaged by the entire experience. There was, however, a definite jalapeño smell to our house for several days afterward. All in all, it was surprisingly not too bad though.
The upside to these green little slices of fiery flavor is that they can be used whole, chopped, or minced in just about any summer recipe you happen to have on your menu. You can even rinse away the seeds if you find them a little too hot to handle and are a wimp like me when it comes to spice. Better yet, simply deseed the jalapeños before you even begin this recipe. Problem solved.
Need a few examples of how to use these candied gems? How about using them on or in your favorite sandwiches and hamburgers, or even in pasta salad, potato salad, coleslaw, or deviled eggs? I’ll be sharing a Sweet & Spicy Candied Jalapeño Deviled Eggs recipe with y’all tomorrow, so make sure to stop back on by and check it out. I’m pretty sure you’ll be seeing a lot of these spicy little guys over the upcoming steamy Virginia summer months.
Ingredients:
- 2 Cups Granulated Sugar
- 1 Cup Light Brown Sugar, Packed
- 1 Cup Apple Cider Vinegar
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Garlic Powder
- 1 1/2 Pounds Jalapeños, Sliced
Directions:
- Place all of the ingredients, except for the jalapeños, into a medium steel non-reactive saucepan over high heat.
- Cook for 5 minutes, stirring constantly.
- Add the sliced jalapeños and continue cooking for 4 minutes, stirring constantly.
- Remove from heat and spoon the jalapeños into prepared glass jars, making sure to leave as much liquid in the pan as possible.
- Cook the liquid on high heat for an additional 6 minutes, stirring constantly.
- Ladle the liquid into the jars over the sliced jalapeños.
- Allow the jalapeños to cool for 15 minutes before placing a lid and ring on each jar.
- After the jars have come to room temperature, tighten the lid on each jar, and then refrigerate for at least 3 days before use.
Suggestions:
- Make sure to use a stainless steel non-reactive saucepan when making this recipe and to stir the pan’s contents constantly to prevent burning.
- This recipe will yield enough sliced jalapeños to fill 4 to 6 small glass canning jars, depending on their size.
Wear disposable food-safe gloves to protect your hands while slicing the jalapeños.
- These jalapeños will easily last for up to 1 month if refrigerated properly.
Wear disposable food-safe gloves to protect your hands while slicing the jalapeños.
Improvements:
- Serve on your favorite summer sandwiches, or in your most-loved summer salads and appetizers.
- Make sure to check out tomorrow’s recipe for Sweet & Spicy Candied Jalapeño Deviled Eggs.
- If you are super-sensitive to jalapeños, you may wish to add another cup of sugar to this recipe or scoop and scrape the seeds out of the jalapeños before slicing them. If you leave the seeds in, you always have the option of rinsing them away before using them.
- Add a whole clove of garlic to each jar.
- Share a jar or two of these fiery little beauties with your favorite friend or neighbor. There’s more than enough to go around.
Ingredients:
- 2 Cups Granulated Sugar
- 1 Cup Light Brown Sugar, Packed
- 1 Cup Apple Cider Vinegar
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Garlic Powder
- 1 1/2 Pounds Jalapeños, Sliced
Directions:
- Place all of the ingredients, except for the jalapeños, into a medium steel non-reactive saucepan over high heat.
- Cook for 5 minutes, stirring constantly.
- Add the sliced jalapeños and continue cooking for 4 minutes, stirring constantly.
- Remove from heat and spoon the jalapeños into prepared glass jars, making sure to leave as much liquid in the pan as possible.
- Cook the liquid on high heat for an additional 6 minutes, stirring constantly.
- Ladle the liquid into the jars over the sliced jalapeños.
- Allow the jalapeños to cool for 15 minutes before placing a lid and ring on each jar.
- After the jars have come to room temperature, tighten the lid on each jar, and then refrigerate for at least 3 days before use.
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