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.
3 lbfresh, firm, jalapeno peppers, washed
2 ccider vinegar
6 cwhite granulated sugar
1/2 tspcelery seed
3 tspgranulated garlic
1 tspground cayenne pepper
9 (1/2) ptnew mason jars with lids and rings (boil to sterilize)
How to Make Candied Jalapenos
- Wearing gloves, remove the stems from all of the jalapeno peppers.
- The easiest way to do this is to slice a small disc off of the stem-end along with the stem.
- Discard the stems.
- Slice the peppers into uniform 1/8 to 1/4 inch rounds. Set aside.
- In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil.
- Reduce heat and simmer for 5 minutes.
- Add the pepper slices and simmer for exactly 4 minutes.
- 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.
- Turn heat up under the pot with the syrup and bring to a full rolling boil.
- Boil hard for 6 minutes.
- Use a ladle to pour the boiling syrup into the jars over the jalapeno slices to within 1/4-inch of the rim.
- Insert a cooking chopstick (wood) to the bottom of the jar two or three times to release any trapped pockets of air.
- Adjust the level of the syrup if necessary.
- Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too.
- It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
- Place jars in a canner or large stock pot, cover with water by 2-inches.
- 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.
- When timer goes off, use canning tongs to transfer the jars to a cooling rack.
- Leave them to cool, undisturbed, for 24 hours.
- When fully cooled, wipe them with a clean, damp washcloth then label.
- Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
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.