big ole bill's candied jalapenos

Bigolebill avatar
By Bill Heleine
from Sharon, PA

When curing in the fridge, 2 weeks is fine,4 weeks is better. But if you want to start using them right away that is ok too.

serves Two pints
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For big ole bill's candied jalapenos

  • 2 lb
    jalapenos, fresh
  • 2 c
    apple cider vinegar
  • 3 tsp
    granulated garlic
  • 1/2 tsp
    celery seed
  • 1/2 tsp
    cumin
  • 6 c
    granulated sugar
  • 2
    1/2 pint canning jars
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How To Make big ole bill's candied jalapenos

  • 1
    Slice Jalapenos into rounds, stems removed about 1/4 inch thick. Set aside.
  • 2
    In a 5 Qt. pot mix the rest of the ingredients.
  • 3
    Bring to a boil, then reduce heat and simmer for 5 minutes.
  • 4
    Bring back to a boil, add the Jalapenos, bring back to a boil and then reduce heat and simmer for 5 minutes.
  • 5
    Using a slotted spoon, remove peppers to sterilized canning jars a 1/4 inch from the top.
  • 6
    Return leftover syrup to a boil and boil for 5 to 6 minutes.
  • 7
    Ladle the remaining syrup over top of the Jalapenos in the jar. Wipe jars down and put lids on tight.
  • 8
    Let cool until room temperature and store in fridge for 2 weeks to a month. Leftover syrup can be used to brush on meats when grilling or you may find other ways to use it!

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