EASY 3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make refrigerator candied jalapenos! Use these as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!
These 3 Ingredient Candied Jalapenos. Oh goodness gracious. Don’t ask me how many I ate over the past few days. Ok, don’t ask me. Seriously don’t. Ok I might have eaten a entire jar already and made another today. I said don’t ask me!
Honestly, I have no self control with these.
Recipe Video
Cowboy Candy
Some people refer to these as Cowboy Candy because of how addictive they are to eat! They’re sugary just like candy, but also spicy due to the jalapenos.
They’re sweet. They’re spicy. They’re just right. They are the perfect combo of sweet jalapeno with a kick. They are amazing on crackers with a little piece of cheddar cheese. The cheese balances out the heat with a little coolness.
You can even eat them right out of the jar with a spoon. I won’t judge you because I might do that too…. 🙂
Our jalapeno plants in the garden are growing like crazy! I feel like we’re picking pounds and then a few days later it’s a few more pounds. Our green bell peppers are always warriors and grow great but who knew their cousin Mr. Jalapeno was such a warrior too? These are definitely a keeper in the garden for decades to come!
And look at the size of them too!
I’m totally ok with these plants yielding so many peppers because I’m absolutely crazy with this candied jalapenos recipe! I am going to make a few jars of these jalapenos to last me a few months but I doubt they are going to last that long!
Directions on How to Make
You only need 3 ingredients for this candied jalapenos recipe, fresh jalapenos, sugar and water.
First you will want to slice your jalapenos using a knife. I like to remove the seeds because with the seeds they’re too spicy for me, so use your judgement. Either way, wear gloves during this process because your hands will feel the heat!
Add jalapenos, water and sugar in a small saucepan and bring to a low boil. Reduce temperature and simmer until the liquid has reduced and it resembles syrup. This process takes about 30 minutes to 1 hour.
As soon as you see the water turn into syrup, turn the heat off – they’re done! Don’t keep cooking them, as the syrup is important for them to remain soft and not to crystallize.
How to Store
Store these candied jalapenos in the refrigerator in a glass jar. These will last in the refrigerator for a few months, but honestly good luck not eating them all within a few days!
If you have a bunch of jalapenos in the garden and don’t know what to do with them – make these! If you bought a bunch of jalapenos from the market and don’t know what to do – make this recipe.
What else can you do with candied jalapenos?
Besides eating them straight out of the jar, or putting them on cheese and crackers, they’re great to adding to recipes too!
I love chopping them up to add to ground beef to add to homemade cheeseburgers or sloppy joes. We also like to add them on top of tacos, taco casserole and nachos. Oh, and don’t forget to try them on a fried green tomato sandwich or pulled pork sandwich too – delicious!
Enjoy!
More Recipes You Might Like
Half Sour Pickles
Stewed Tomatoes
Cherry Tomato Sauce
How to Make Diced Green Chiles
How to Dry Basil in the Oven
Pin for later:
3 Ingredient Candied Jalapenos
PrintIngredients
- 2 1/2 cups sliced fresh jalapenos
- 1 cup sugar
- 1/2 cup water
Instructions
- Slice jalapenos into rounds. Remove the seeds if you don’t want them extra spicy. If you want them extra spicy leave the seeds. I would suggest wearing gloves during this part.
- Place jalapenos in a small sauce pan.
- Add water and sugar.
- Cook over medium/high heat until boiling.
- Reduce temperature and simmer until the liquid has reduced and looks like syrup, stirring occasionally. This takes approximately 30 minutes to 1 hour.
- Let cool and place in jar.
- Store in refrigerator.
CHRISTINE says
Does this thicken up as to not be soupy sauce?
Pamela says
The liquid will turn into a syrup. Continue to simmer until it thickens.
Markeita says
This was delicious! Thanks for sharing!
Linda says
Candied Jalapeno recipe. This was absolutely amazing! After refrigerating them in a glass pickle jar, it was hard to stop eating them on pizza, crackers with cheese!
Pamela says
Right!? They’re so addictive (especially on cheese and crackers – my favorite!). Keep on enjoying! Thanks for stopping by. 🙂
Bob says
I Just made this using pickled jalapeno slices, and it turned out perfect. I plan on adding them as a topping on hamburgers for dinner tonight. Thank you very much for the simple and delicious recipe.
Lucy says
How much lemon juice does thus need for water bath canning
Mrs. Thomas says
This is so great! I had 3.5 pounds of jalapeños, took seeds out of most of them, left a few small jalapeños with seeds cut into the mix and it turned out the perfect sweet heat taste. Thank you for this simple recipe! I can’t wait to share my little jars with family and friends. Next time making them I will buy even more jalapeños. The 3.5 pounds made six 4oz jars.
JonnieTerrell says
This is fantastic! I had 10 cups of sliced jalapeños to use and these will make perfect gifts. I wore a mask and gloves and still was coughing and sneezing! Lol
Kelle Brisky says
Great Recipe! So easy. I used red jalapeños (perfect for Christmas) and left some seeds. Perfect! Do not cook more than 30 minutes.
Kim Lum says
I cannot believe how easy & DELICIOUS this recipe is. You are right, I cannot stop eating them.
Janina says
Do I make the recipe then do them in a hot water bath?? How long do they last on the shelves when canned??
Patti says
I love adding some of the candied jalapenos to watermelon salsa
Sherry says
What do I need to add to this recipe for canning purposes
Maggie says
Water bath. 10 minutes for half-pints, 15 for pints. 🙂
Make sure the jars are submerged and when you remove them, don’t tip the jars to remove the water on top. Let them cool naturally and they’ll be good for several years! But they won’t make it that long.
Frank says
Do you know how much lemon juice you would use when using hot water bath method of canning to make sure the acidity level is sufficient? Thank you.
Violet says
These are great when blended with softened cream cheese and used as a dip on crackers.
Pamela says
Yum! That sounds like such a good dip! Thanks for sharing Violet!
Cissi says
One of my favorite ways to eat my candied jalapeños is on top of my homemade vanilla ice cream. Absolutely yummy!!!!!
Pamela says
Oh goodness Cissi, that sounds AMAZING!
Joyce says
Can can you make this for a long storage
Pamela says
Hey Joyce, I’ve never frozen then personally. I think in theory you could freeze them in bags for a few months, but I can’t tell you the results based on experience. I think if you just plan on using them in recipes (like hamburger meat, soups, etc) you’ll be fine.
Renee says
I really love this recipe! Can they be canned or frozen for longer storage?
Pamela says
Hey Renee, yes, you can absolutely can these jalapenos!
Kerin says
Can you eat them right away or do they have to sit to get the flavour? I want to make these tomorrow, I just need to get extra jalapeños.
Pamela says
You can eat them right away, but I recommend chilling for at least a few hours in the refrigerator! Enjoy! 🙂
Stephanie says
Can you use store bought jalapeño slices in the jar?
Pamela says
Hey Stephanie, I’ve never bought store bought jalapenos in a jar before so I’m unsure of how they are to begin with (softness, flavor, etc) but I think it’s worth a try! If you’re able to get fresh jalapenos though, I’d say those are the best for this recipe. 🙂
Lilcooker says
I found this recipe last year and absolutely love it! I always have it in my frig. I have shared it with friends. This syrup makes a wonderful spicy margarita!
Suzane says
very interesting recipe.
Christine says
Very very good. Next time will take more seeds out but soo addicting!!!
Pamela says
I know, right? I can’t stop eating these jalapenos when I make them!
Cindy Newton says
I love these things. They are so addicting! I have chopped to make “relish” for tuna and egg salad sandwiches. But they are best right out of the jar!
Pamela says
I totally know what you mean, I can’t stop snacking on them when I make a batch! Glad you’re finding new ways to enjoy them! Thanks for commenting!
Jordan says
What are the measurements for the Sugar and water?
Pamela says
Hey Jordan, it’s listed in the blue recipe card.
1 cup sugar
1/2 cup water
DeAnna says
What an awesome recipe ! Do you store the jalepenos with all the remaining liquid ?