Candied Jalapeños

Photo: Hector Sanchez; Stylist: Buffy Hargett

This is our new go-to summer condiment. Chill at least 48 hours ahead so the jalapeños have time to take on a fiery-sweet crunch.

This recipe goes with Field Pea Relish, Skillet Green Beans

Yield: Makes 1 1/3 cups
Recipe from Southern Living

More From Southern Living


Ingredients

  • 1 (12-oz.) jar pickled jalapeño pepper slices
  • 4 red chile peppers, sliced
  • 3/4 cup sugar
  • 1 teaspoon loosely packed lime zest

Preparation

  1. Drain pickled jalapeño pepper slices, discarding liquid and reserving jar and lid. Toss together jalapeño slices, red chile pepper slices, sugar, and lime zest. Let stand 5 minutes, stirring occasionally. Spoon into reserved jar, scraping any remaining sugar mixture from bowl into jar. Cover with lid, and chill 48 hours to 1 week, shaking jar several times a day to dissolve any sugar that settles.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Candied Jalapeños Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy