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Candied jalapeño chillies

Top of your winter bowls of comfort with our irresistible candied jalapeño chillies preserve. It’s perfect on burgers, nachos, or just by themselves!

MAKES 3 cups // COOK TIME 20 minutes

3 cups sugar
1 ½ cups apple cider vinegar
6 tsp mustard seeds
30 jalapeño peppers, sliced
3 cloves garlic, sliced

1. Place the sugar, vinegar and mustard seeds in a pot over medium heat.
2. Boil for 5 minutes, then add the jalapeños and garlic.
3. Boil for a further 5 minutes, then remove the jalapeños and garlic with a slotted spoon and divide evenly between sterilised jars.
4. Continue boiling the syrup for another 5–7 minutes then pour over the jalapeños and seal the jars.

Tip: Wash your hands with hot soapy water immediately after chopping the chillis to avoid rubbing your eyes, nose or skin with spicy fingers.


Recipe & styling: Kate Turner
Photography: Samantha Pinto

Try our candied jalapeño chillies preserve on our wholewheat tortilla pizzas with ham and mushroom.

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