Sweet, spicy, and tangy candied jalapeños that bring a bold kick to any dish, perfect as a condiment, appetizer, or gift.

20 large jalapeños

2 cups apple cider vinegar

2 cups granulated sugar

2 cups packed brown sugar

1 teaspoon turmeric

1 teaspoon garlic powder

1/4 teaspoon celery seed

1/2 teaspoon cayenne pepper

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Wearing gloves, slice the jalapeños into 1/4-inch thick rounds, discarding the stems, and place in a bowl.
In a large pot over high heat, combine apple cider vinegar, granulated sugar, brown sugar, turmeric, garlic powder, celery seed, and cayenne pepper. Bring to a boil, then reduce to a gentle simmer for 5 minutes.
Add sliced jalapeños to the pot, increase heat to high, and simmer for exactly 4 minutes.
Using a slotted spoon, transfer peppers to clean, sterile canning jars, filling to within 1/4 inch of the rim.
Return pot to high heat and boil syrup for 6-7 minutes. Remove from heat and let cool for 3 minutes.
Carefully pour syrup into jars, fully submerging jalapeños. Use a chopstick to release any air pockets.
Wipe jar rims with a clean, damp paper towel, seal with lids, and refrigerate.
Chill for at least 2 weeks, preferably 1 month, to allow flavors to develop fully.

Wear gloves when handling jalapeños to avoid skin irritation.

For less heat, remove seeds or use milder peppers.

Optional: add a cinnamon stick or star anise to the syrup for warm spice notes.

Reduce brown sugar if you prefer less sweetness.

Add a splash of fresh lime juice at the end for brighter tang.

Store refrigerated for up to 2 months; no reheating needed.