• Sam Burgess

Sweet Pickled Jalapenos

Updated: Sep 21, 2020

Sweet, spicy, crunchy with a hint of tartness, these candied peppers are a unique addition to all kinds of dishes. Try on pizza, grilled cheese, salads, avocado toast, nachos, and much more!

Yield: 1-quart candied jalapenos


  • 1-1/2 lbs. jalapenos ( ~15-20 jalapenos)

  • 1 cup white vinegar

  • 1 cup water

  • 1 teaspoon cumin, ground

  • ½ teaspoon kosher salt

  • 4 cups white sugar

  • ¼ red onion, julienne

  • 2 garlic clove, crushed

  • 2 sprigs oregano, fresh


  1. Rinse jalapenos and using your favorite Forge to Table knife, slice into 1/4 inch rounds, discarding the stems (great compost!). Crush the garlic cloves and julienne red onion.

  2. In a saucepan or large skillet add white vinegar, water, and sugar. Bring to a boil for about 1 minute, stirring to melt the sugar.

  3. Stir in the cumin and salt. Add sliced jalapenos, onion, and garlic, reduce heat to medium and cook until peppers are slightly softened, 3-5 minutes.

  4. Place oregano sprigs into a clean quart-sized Mason jar or two pint-sized jars. Using a slotted spoon, transfer jalapenos into the jar(s). Pour brine over the top of the jalapenos (discard extra brine). Let sit on the counter for a few minutes to cool down. Once cooled, cap the jar and store it in the fridge. These will last for 3-5 weeks while refrigerated. Enjoy!


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