candied jalapenos

Name: Candied Jalapenos
Prep time: 30 min
Cook time: 45 min
Cuisine: Southwestern
Ingredients: 3 pound(s) fresh, firm, jalapeno peppers, washed; 2 cup(s) cider vinegar; 6 cup(s) white granulated sugar; 1/2 teaspoon(s) turmeric; 1/2 teaspoon(s) celery seed; 3 teaspoon(s) granulated garlic; 1 teaspoon(s) ground cayenne pepper; 9 (1/2) pint(s) new mason jars with lids and rings (boil to sterilize)

(1 RATING)

58 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on Jun 1, 2014

Candied Jalapenos. Ah. There’s a story here. A couple months ago, my friend casually mentioned eating a sandwich made with candied jalapenos. She was singing the praises of what she described as an addictive jar of goodies. Then she said the magic words, “I wish I could figure out how to make these at home.” By this point, you know me enough to know what affect that statement has on me, right? After carefully examining close to thirty recipes on candied jalapenos opted for acidifying the pepper liquid because I wanted to maintain some of the texture of the peppers through the process.

Rate

prep time 30 Min

cook time 45 Min

method Canning/Preserving

yield About 9 half-pint jars of Candied Jalapenos plus additional jalapeno syrup.

Ingredients

3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper
9 (1/2) pints new mason jars with lids and rings (boil to sterilize)

How To Make candied jalapenos

Step 1

Wearing gloves, remove the stems from all of the jalapeno peppers.

Step 2

The easiest way to do this is to slice a small disc off of the stem-end along with the stem.
Step 3

Discard the stems.
Step 4

Slice the peppers into uniform 1/8 to 1/4 inch rounds. Set aside.
Step 5

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil.
Step 6

Reduce heat and simmer for 5 minutes.
Step 7

Add the pepper slices and simmer for exactly 4 minutes.
Step 8

Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
Step 9

Turn heat up under the pot with the syrup and bring to a full rolling boil.
Step 10

Boil hard for 6 minutes.
Step 11

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices to within 1/4-inch of the rim.
Step 12

Insert a cooking chopstick (wood) to the bottom of the jar two or three times to release any trapped pockets of air.
Step 13

Adjust the level of the syrup if necessary.
Step 14

Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
Step 15

NOTE: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too.
Step 16

It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
Step 17

Place jars in a canner or large stock pot, cover with water by 2-inches.
Step 18

Bring the water to a full rolling boil.
Step 19

When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
Step 20

When timer goes off, use canning tongs to transfer the jars to a cooling rack.
Step 21

Leave them to cool, undisturbed, for 24 hours.
Step 22

When fully cooled, wipe them with a clean, damp washcloth then label.
Step 23

Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
Step 24

NOTE: I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me.
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