Quick and Easy Candied Jalapenos



  • 6 pounds pickled jalapenos
  • 5 cups sugar


  • Drain jalapenos in a large sieve or colander for about 15 minutes. You may need to do this in batches. You can save the drained juice for other recipes.
  • Pour drained jalapenos into a large container that can be closed with a lid, or wrapped with plastic. Pour five cups of sugar over the jalapenos and stir well. Cover container and place into the refrigerator.
  • Stir the jalapenos once a day for five days. On the sixth day, you may repackage the peppers into smaller glass jars. Store these in the refrigerator. These will stay fresh for about 60 days.

Recipe Tips for the Cook


  • I always save glass jars so when I want to package a few of these peppers up for someone I have something on hand to do so. Of course, you can always buy some small canning jars to put these in, but the old mustard jars work well too.
  • Use simple white sugar for this recipe, nothing too fancy.
  • You’ll also need a large colander and a large airtight container.  The colander for the draining of the peppers and the airtight container for the stirring process.


Calories: 65kcal | Carbohydrates: 16g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 649mg | Potassium: 75mg | Fiber: 1g | Sugar: 15g | Vitamin A: 660IU | Vitamin C: 3.9mg | Calcium: 9mg | Iron: 0.7mg

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