Candied Jalapenos
A delightful combination of sweet and spicy, these candied jalapenos enhance dishes and are perfect for canning at home.
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.
Notes
Taste the syrup before pouring it over; adjust the spices if desired. Store sealed jars in a cool, dry place. Once opened, keep in the refrigerator.