If you’ve visited BCC recently, you may have noticed that we are slightly obsessed with these Candied Jalapeños! In evidence of that fact, These Sweet & Spicy Jalapeño Pork Chops, these Jalapeño Grilled Cheese (coming soon) and this Sweet & Spicy Cornish Game Hens. I’m sure there will be more to follow! 🙂
I usually plant about 30 mixed pepper plants. So by the end of September, even after picking all of the ripe ones all summer, I have about 1/2 a ton of jalapeños! Which is fine by me! I make a plethora of salsas and pickled peppers! I love having found this Candied Jalapeño recipe for a different flare! I very loosely based my recipe on this but added a lot of the spices I normally put in sweet pickle relish.
The coolest thing about this recipe? Don’t throw out the additional brine that is left after canning these Candied Jalapeños. It is amazing on these Cornish Game Hens, mixed with mayo to make a quick and tasty, spicy aioli or mixed with cream cheese or sour cream for a quick, tasty dip for veges! The possibilities are endless, really! The worse part of this recipe? You have to try to keep everyone away from them for at least 3-4 months, so that they can age! It’s torture, really, waiting for these babies to be ready to eat! In the meantime, do yourself a favor and buy a jar from your local grocer. They are readily available.
I hope you like recipe today for Candied Jalapeños! Do you can fresh produce in the fall? Leave me a comment below!
Enjoy! And have fun cooking!
How to Can Candied Jalapeños
These are the tastiest condiment you will ever eat!!
- 3 lbs jalapeños
- 2 cups cider vinegar
- 4 cups white sugar
- 1 tsp turmeric
- 1 tsp celery seed
- 4 tsp granulated garlic
- 1 tsp ground cayenne pepper
Wash and drain jalapeños.
Wear gloves to cut up this quantity of peppers!! Slice the stem off of jalapeños.
Cut into 1/8 - 1/4" slices.
Add the rest of ingredients to a large stock pot.
Bring to a boil. Then reduce heat and simmer for about 5 minutes.
Add the peppers and simmer for 4 minutes.
Use a slotted spoon to load jalapeños into washed and sterilized jars. Leave 1/4 inch head space.
Once peppers are loaded into jars, turn heat up under the syrup again and boil hard for 6 more minutes.
Ladle additional syrup over top of peppers in jars, leaving the head space.
Wipe edges of jars.
Place lids and bands on jars. Finger-tip tighten.
DO NOT throw out the the remaining syrup! Place it in a jar and use it in a variety ways! Aioli, brush it on meat, fish and poultry try it in cole slaw and potato or macaroni salads! Anything you can think of!
Place the jars in the canner with hot water in it. Bring to a full rolling boil. Boil for 10 minutes for half pints, 15 minutes for pints. Turn off burner and let stand in hot water for 5 more minutes. Then remove and leave stand on counter overnight.
The next day check for seal. If center of lid flexes up and down, they must be stored in the refrigerator. Place sealed jars in a cool, dry place.
Try to resist the temptation to open them for at least 2 months! I like waiting 3 for the flavors to develop! In the meantime, console yourself with the syrup!!
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