Candied jalapenos are a delightful combination of sweet and spicy. These little jars of flavor can enhance many dishes, making them a favorite among spicy food lovers. Whether you’re looking to spice up your sandwiches or add a kick to your cheese platter, canning candied jalapenos is a simple process that you can do at home.
Why Make This Recipe
Making candied jalapenos is a great way to preserve the heat and flavor of fresh jalapenos. By canning them, you can enjoy their unique taste year-round. They make an amazing gift for friends and family who enjoy trying new flavors. Plus, they can easily be added to various dishes, making them a versatile pantry staple.
How to Make Candied Jalapenos
Ingredients:
- 2½ pounds jalapenos
- 2 cups cider vinegar
- 4 cups sugar
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 4 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Directions:
- Wash and drain the peppers. Important: Wear gloves when handling this many peppers!
- Cut the jalapenos into ⅛-¼” slices.
- In a large stock pot, combine the vinegar, sugar, and spices.
- Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes.
- Add the sliced peppers to the pot, and simmer for an additional 4 minutes.
- Use a slotted spoon to place the jalapenos into washed and sterilized jars, leaving ½-inch headspace.
- Increase the heat under the syrup and boil hard for six more minutes.
- Ladle hot syrup over the peppers in the jars, maintaining the headspace.
- Wipe the rims of the jars with a damp paper towel.
- Add the lids and bands to the jars, tightening them just enough with your fingertips.
- Don’t discard the leftover syrup! Pour it into a separate jar and refrigerate it for later use in various dishes.
- Place the jars in a canner filled with hot water and bring it to a full rolling boil.
- Boil for 10 minutes for half pints, or 15 minutes for pints.
- Turn off the burner and let the jars stay in the hot water for 5 more minutes.
- Remove the jars and let them cool on the counter overnight.
- The next day, check the seals by pressing the center of the lid. If it flexes up and down, store those jars in the refrigerator.
- Store sealed jars in a cool, dry place. Try to wait at least 2 months before opening for the best flavor. Waiting 3 months is even better!
How to Serve Candied Jalapenos
Candied jalapenos can be served in a variety of ways. They are fantastic as a topping on burgers and sandwiches. You can mix them into cream cheese for a spicy dip, or serve them with crackers and cheese for an easy appetizer. They also make a zesty addition to tacos or salads.
How to Store Candied Jalapenos
Store sealed jars of candied jalapenos in a cool, dry place. Once opened, keep them in the refrigerator and consume them within a few weeks. If any jars do not seal properly, those need to be stored in the fridge right away.
Tips to Make Candied Jalapenos
- Always use gloves when handling jalapenos to avoid any skin irritation.
- Sterilize your jars before canning to ensure the longest shelf life.
- The longer you let the jalapenos sit, the better the flavors will meld together.
- Taste the syrup before pouring it over – adjust the spices if desired!
Variation
You can add other spices like onion powder or a pinch of cumin for a different flavor twist. Experiment by mixing in different types of peppers for varied heat levels.
FAQs
1. Can I use other types of peppers?
Yes, you can use other types of peppers, but keep in mind that different peppers will have different heat levels and flavors.
2. How long will canned candied jalapenos last?
If sealed properly, they can last up to a year in a cool, dry place. Once opened, they should be consumed within a few weeks.
3. Is the syrup safe to eat?
Yes, the syrup is safe and delicious! You can use it in recipes, salad dressings, or even as a sweetener for drinks. Just make sure to refrigerate any leftovers.
Candied Jalapenos
Ingredients
Main Ingredients
- 2.5 pounds jalapenos Wear gloves when handling.
- 2 cups cider vinegar
- 4 cups sugar
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 4 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
Preparation
- Wash and drain the peppers. Important: Wear gloves when handling this many peppers!
- Cut the jalapenos into ⅛-¼ inch slices.
- In a large stock pot, combine the vinegar, sugar, and spices.
- Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes.
- Add the sliced peppers to the pot, and simmer for an additional 4 minutes.
Canning
- Use a slotted spoon to place the jalapenos into washed and sterilized jars, leaving ½-inch headspace.
- Increase the heat under the syrup and boil hard for six more minutes.
- Ladle hot syrup over the peppers in the jars, maintaining the headspace.
- Wipe the rims of the jars with a damp paper towel.
- Add the lids and bands to the jars, tightening them just enough with your fingertips.
- Don’t discard the leftover syrup! Pour it into a separate jar and refrigerate it for later use.
- Place the jars in a canner filled with hot water and bring it to a full rolling boil.
- Boil for 10 minutes for half pints, or 15 minutes for pints.
- Turn off the burner and let the jars stay in the hot water for 5 more minutes.
- Remove the jars and let them cool on the counter overnight.
- The next day, check the seals by pressing the center of the lid. If it flexes up and down, store those jars in the refrigerator.
- Store sealed jars in a cool, dry place. Try to wait at least 2 months before opening for the best flavor.
