Candied Jalapeños

Candied jalapeños are a required summer pickle at our house. It started the year I planted six jalapeño plants. Chili peppers are prolific. Rather than ripening politely one or two at a time, the peppers are ready two, three, four or more pounds at once. 

That summer, faced with (literally) 9 pounds of ripe jalapeños, I needed a delicious solution. Rather than the traditional spice blend in most candied jalapeño recipes, blends that mimic that of bread and butter pickles, I turned to the sweet and aromatic flavors provided from cinnamon (or canela), vanilla, and apple cider vinegar.

Starting in mid-summer, the farmers market will begin displaying gigantic piles of chili peppers. Friends with gardens may deposit grocery bags of peppers on your front porch and skedaddle. That’s when you’ll want to make these incendiary and delightful candied slices.

Pickled Jalapeños Recipe

How To Use Candied Jalapeños

Bright, sweet, spiced, and hot as heck, they belong on every sandwich, scattered over scrambled eggs, tucked into tacos, layered on slices of cheese, or (my favorite snack) placed atop a potato chip. 

I’ve stirred these chilies into pimento cheese, chopped them into a bowl of cottage cheese, and skewered them with olives and salumi for a wickedly delicious bloody Mary garnish.

How To Substitute Other Peppers

Jalapeños tend to be more fruity so the heat is nicely balanced. It is possible to make these with serrano peppers or even Anaheim or other mild peppers. If using chilies that have no heat, add at least one hot pepper to the jar to give the pickle some punch. 

How To Use the Leftover Jalapeño Syrup

The leftover spicy syrup stands in for simple syrup in a margarita that both wets your whistle and raises your eyebrows. Alternatively, try 2 ounces of the syrup mixed with sparkling water for a sizzling non-alcoholic option.

Tips for Making Candied Jalapeños

• Handle with care—Choose ripe, plump jalapeños or fresnos (red) or a combination and wear gloves when slicing.
• Make even slices—Use a mandoline for consistent jalapeño slices to ensure even cooking. 
• Tone down the heat—For candied chilies that carry less chili heat, remove the seeds. The easiest way to do this is to submerge the sliced jalapeños in water, agitating them to loosen the seeds. Drain the chiles well and dry them in a kitchen towel.
• How to extract cardamom seeds—Crush the cardamom pods with the side of a chef’s knife to extract the seeds.
• Sensitive to chile pepper fumes?—Open all the windows, turn on the hood fan, wear goggles and/or a bandana or mask if you are sensitive.
• Can’t get enough?—This recipe can easily be doubled.