Candied Jalapenos Recipe

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Candied Jalapenos

Robert Priddy

By
@priddy

Let this set for at least a month before opening.


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Ingredients

3 lb
fresh jalapenos -- sliced
2 1/2 c
apple cider vinegar
5 c
white granulated sugar
1/2 Tbsp
garlic powder
2 tsp
cinnamon
2 tsp
nutmeg

Directions Step-By-Step

1
In a large pot bring apple cider vinegar, white sugar, garlic, cinnamon, and nutmeg to a steady boil.
2
Reduce the heat and simmer for 5 minutes.
3
Add the peppers and simmer for 5 minutes.
4
Use a slotted spoon to transfer the peppers into a clean sterile canning jars and leave 1/4 inch of the upper rim of the jar.
5
Turn the heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
6
Pour the boiling syrup into the canning jars over the jalapeno slices within 1/4-inch of the rim.
7
Place jars in a canner, cover with water by 2-inches.
8
Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
9
When timer goes off, use canning tongs to transfer the jars to a cooling rack.
10
Leave them to cool, undisturbed, for 24 hours.

About this Recipe

Other Tag: Quick & Easy