These Maple Candied Jalapeños are a game changer. They are sweet and spicy and are delicious in all kinds of recipes, from dips to soups to salads!
Why Candy Jalapeños?
Making candied jalapeños is almost too easy it doesn’t even seem fair! You can buy them at the store, but why would you do that when you can make your own so easily. Not only are they easy to make, but they are delicious and an AMAZING condiment for an endless amount of recipes. My personal favorite is to use them in my Summer Dip with Candied Jalapeños! Even after you have eaten all your jalapeños, you are left with a spicy maple syrup that can be super fun to add to cocktails or even pancakes if you’re feeling adventurous!
How to make Maple Candied Jalapeños
Ingredients:
- 1/2 lb jalapeños (about 5)
- 3/4 cup rice wine vinegar
- 1/4 cup water
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 tsp salt
Method:
First, you’re going to want to slice your jalapeños in about 1/4 inch slices. I used a mandolin but you can easily use a knife, just be careful of the seeds and wear gloves! Next, in a small saucepan mix the rice vinegar, water, maple syrup, coconut sugar and salt and bring to a boil. Let this boil for about 3 minutes or until the sugar dissolves all the way. Add the jalapeños and let boil for another 5-6 minutes. Remove the jalapeños and place in an air tight container, like this glass canning jar. Continue to boil the liquid in the saucepan for another 8 minutes or so, letting it reduce down by about half. Pour this liquid on top of the jalapeños and keep in the fridge for up to 3 weeks!
Watch me make Maple Candied Jalapeños in this video!
What else would be delicious with Maple Candied Jalapeños?
Maple Candied Jalapeños
Ingredients
- 1/2 lb jalapeños about 5
- 3/4 cup rice wine vinegar
- 1/4 cup water
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 tsp salt
Instructions
- First, you’re going to want to slice your jalapeños in about 1/4 inch slices. I used a mandolin but you can easily use a knife, just be careful of the seeds and wear gloves!
- Next, in a small saucepan mix the rice vinegar, water, maple syrup, coconut sugar and salt and bring to a boil. Let this boil for about 3 minutes or until the sugar dissolves all the way. Add the jalapeños and let boil for another 5-6 minutes. Remove the jalapeños and place in an air tight container, like a glass canning jar.
- Continue to boil the liquid in the saucepan for another 8 minutes or so, letting it reduce down by about half. Pour this liquid on top of the jalapeños and keep in the fridge for up to 3 weeks!
