Candied Jalapenos
User Reviews
5
Candied Jalapenos
Description
This recipe preserves fresh, firm jalapeños by removing their stems and slicing them into thin, uniform rounds while wearing gloves to protect from their heat. A syrup is made by boiling together cider vinegar, granulated sugar, garlic, cayenne, turmeric, and celery seed, then briefly simmered before adding the jalapeño slices. The jalapeños boil for exactly 4 minutes to soften and pickle without becoming mushy.
The cooked slices are transferred into sterile canning jars, nearly filled to the rim, and the syrup is boiled again before pouring over the peppers to ensure proper preservation and flavor infusion. Removing air pockets within jars helps maintain shelf stability. The jars are sealed and prepared for processing or storage.
These candied jalapeños lend themselves well as toppings for sandwiches, burgers, tacos, or as a spicy-sweet addition to cheese platters. Their texture combines a tender bite with a bright, sweet vinegar undertone balanced by aromatic spices and gentle chili heat.
The recipe mentions that total preparation time excludes the resting period needed after canning for optimal flavor development.
Ingredients
- 3 pounds jalapeno pepper washed, fresh, firm
- 2 cups cider vinegar
- 6 cups granulated sugar
- 1 tablespoon granulated garlic
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon Turmeric
- 1/2 teaspoon celery seed
Instructions
- Remove the stems from all of the jalapeños. (You’ll want to use disposable rubber or latex gloves to avoid burning your hands.) Dispose of the stems and slice the peppers into uniform 1/8 - to 1/4-inch rounds. Set aside.
- Combine the cider vinegar, sugar, granulated garlic, cayenne pepper, turmeric and celery seed in a large pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the jalapeño slices, bring back to a boil, and boil for exactly 4 minutes. Use a slotted spoon to transfer the peppers into clean, sterile canning jars to within 1/4-inch of the upper rim.
- Turn the heat up on the syrup and bring to a rolling boil. Boil hard for 6 minutes. Use a ladle to pour the boiling syrup into the jars with the jalapenos. Insert a cooking chopstick to the bottom of each jar a few times to release any air pockets. Add more syrup if necessary. Wipe the rims of the jars clean with a damp paper towel and place lids on the jars. Fasten appropriately.
- Place the jars in a canner and cover with water by 2 inches. Bring the water to a full rolling boil. When the water comes to a boil, set a timer for 10 minutes for half-pint jars or 15 minutes for pints. Use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When cool, wipe the jars clean with a damp washcloth and label.
- Allow the peppers to mellow for at least 2 weeks, but preferably 1 month before eating.
Notes
- Use disposable gloves when handling and slicing jalapeños to avoid skin irritation.
- Ensure jars and lids are sterilized properly before filling to maintain safety and prolong shelf life.
- Exact boiling times for jalapeños and syrup are important to balance texture and preservation.
- Allow jalapeños to sit after canning for best flavor; this rest time is not included in the preparation time.
- This recipe is adapted from Not Your Mama’s Canning Book, focusing on preserving jalapeños with a sweet and spicy syrup.
User Reviews
Overall Rating
5
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