Candied Jalapenos
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
30 servings
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Calories
86 kcal
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Course
Condiments
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Cuisine
American
Candied Jalapenos
Description
This recipe transforms fresh jalapeno peppers by slicing them into thin rounds and cooking them in a syrup consisting of apple cider vinegar, granulated sugar, garlic powder, turmeric, and celery seed. The syrup is boiled and reduced to concentrate flavors and sweetness before adding the peppers for a brief simmer, allowing the slices to soften and absorb the syrup's complex taste.
After cooking, the jalapenos are packed into clean glass jars and covered with the hot syrup, ensuring no air pockets remain to preserve freshness. The balance of apple cider vinegar’s acidity with the high sugar content creates a candied effect that tempers the peppers' heat while keeping their crunch.
Candied Jalapenos can be stored for extended periods and used as a spicy-sweet topping on salads, sandwiches, or grilled meats. The syrup leftover from the cooking process adds a unique flavorful zest when incorporated into other dishes such as potato or macaroni salad.
This recipe yields about two pint-sized jars and is designed with traditional sugar quantities, though modifications should be made cautiously as sweetness and preservation depend on it.
Ingredients
- 1 1/2 lbs jalapeño peppers about 30 peppers, fresh
- 1 cup apple cider vinegar
- 3 cups granulated sugar
- 1 tsp garlic powder
- 1/4 tsp Turmeric ground
- 1/4 tsp celery seed
Instructions
- Remove and discard stems from peppers, then slice into 1/4" slices. Set pepper slices aside.
- To a large pot, add cider vinegar, white sugar, garlic powder, turmeric, and celery seed and bring to a boil. Reduce heat to about MED LOW and simmer for 5 minutes.
- Raise the heat to about MED HIGH to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again (to about MED LOW) and simmer for 4 minutes.
- Transfer the peppers using a slotted spoon to clean glass canning jars, filling jars to within 1/4 inch of the upper rim of the jar.
- Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes.
- Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4-1/2" from the upper rim of the jar.
- Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1-2 weeks (3-4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.
Notes
- This recipe yields approximately two pint-sized jars of candied jalapenos.
- Do not substitute or reduce sugar without caution, as it affects sweetness and preservation.
- Leftover syrup can be stored in glass jars and used to add flavor to salads or as a glaze for bacon.
- Ensure the jars are cleaned and air pockets are eliminated when filling to maintain shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30servings
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 27mg | 30% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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