Candied Jalapenos
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
24
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Calories
139 kcal
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Course
Appetizer
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Cuisine
Vegetarian
Candied Jalapenos
Description
The preparation begins with rinsing and slicing jalapeños into thin rounds, discarding stems. Garlic and onion are roughly chopped and sautéed to soften and release flavor. In a separate saucepan, sugar is dissolved into a boiling mix of white vinegar and water, forming the candied syrup base.
To the softened aromatics in the skillet, cumin, Mexican oregano, salt, and black peppercorns are added and briefly cooked to awaken spice flavors. The sliced jalapeños and vinegar syrup are then combined and simmered briefly to allow flavors to meld and the jalapeños to soften slightly without losing texture.
The hot jalapeño mixture is transferred to glass Mason jars for storage. The pickled candied jalapeños develop a balance of sweet, spicy, and acidic notes as they cool. They are excellent for adding a bright kick to sandwiches, burgers, tacos, or cheese boards.
Use non-iodized salts like kosher or sea salt to prevent clouding the brine. Glass and non-reactive cookware are recommended to avoid metallic flavors. Exercise caution handling hot peppers to avoid irritation, including using utensils and washing hands thoroughly after.
Ingredients
- 1.5 lbs. jalapeño approx. 15-20 jalapenos
- 1/8 onion small or 2-3 tablespoons worth
- 1 garlic clove
- 1 cup white vinegar
- 1 cup water
- pinch of cumin
- pinch of Mexican oregano
- 1/2 teaspoon salt
- 4-5 black peppercorns
- 4 cups sugar
Instructions
- Give the jalapenos a good rinse and then cut them into 1/4 inch slices, discarding the stems.
- Roughly chop the peeled garlic clove and a few tablespoons worth of onion.
- Add 1 cup white vinegar, 1 cup water, and 4 cups white sugar to a saucepan. Bring to a boil, then reduce heat and let simmer for a few minutes.
- Saute the onion and garlic in a glug of oil over medium heat using a skillet large enough to hold the jalapenos. Once the onion has softened, add the spices and salt: pinch of cumin, pinch of Mexican oregano, black peppers, and 1/2 teaspoon salt. If using seeds and peppercorns I usually give them a quick crush in the molcajete but this is optional.
- Cook the spices for a moment and then add the sliced jalapenos and the vinegar mixture. Bring to a boil, then turn down the heat and let the jalapenos simmer for a couple minutes.
- Add the mixture to a quart-sized Mason jar (or two pint-sized jars). I usually use a slotted spoon or ladle to add the jalapenos first, and then pour the brine on top of them. Partially cover and let sit on the counter for a few minutes to cool down.
- Once cooled you can cap the jar and store it in the fridge. They'll have most of their flavor the next day, but may continue to sweeten up over the coming days. They'll keep for up to a month in the fridge.
Notes
- Use kosher, sea, or pickling salts to avoid additives that can affect the brine clarity and taste.
- Store the candied jalapeños in glass containers; avoid metal which can react with the vinegar-based brine.
- Heat the vinegar mixture in non-reactive pans to maintain flavor integrity.
- Handle hot jalapeños carefully, using utensils and washing hands thoroughly to avoid skin and eye irritation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 35g | 12% |
| Sodium | 50mg | 2% |
| Potassium | 70mg | 1% |
| Sugar | 34g | 68% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 33.7mg | 37% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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