Candied Jalapeños
Candied jalapeños are a sweet and tangy treat that adds a delightful kick to sandwiches and cheese boards, embodying the contrast of heat and sweetness.
Ingredients
Main Ingredients
- 2.5 pounds jalapeños Fresh, firm jalapeños are best.
- 2 cups cider vinegar
- 4 cups sugar Granulated sugar.
- 1 teaspoon turmeric For color.
- 1 teaspoon celery seed Adds a faint savory note.
- 4 teaspoons granulated garlic Provides depth.
- 1 teaspoon ground cayenne pepper Optional for extra heat.
Instructions
Preparation
- Wash and drain jalapeños. Wear gloves to cut up this quantity of peppers.
- Slice the jalapeños into 1/8 to 1/4 inch rounds, keeping seeds in a bowl if you prefer less heat.
Cooking
- In a large stock pot, combine vinegar, sugar, and spices. Stir until sugar is mostly dissolved.
- Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes.
- Add the sliced jalapeños and simmer for an additional 4 minutes, stirring gently.
- Using a slotted spoon, pack jalapeños into sterilized jars, leaving ½-inch headspace.
- Boil syrup for an additional 6 minutes, then ladle additional syrup over jalapeños, leaving headspace.
- Wipe jar rims clean and secure lids. Don’t over-tighten.
- Process jars in a canner with boiling water for 10-15 minutes, depending on jar size.
- Let jars cool overnight and check seals the next day.
Notes
The syrup is versatile; save and use it on ham, cocktails, or drizzled over cream cheese. Candied jalapeños make thoughtful gifts.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 38gProtein: 1gSodium: 15mgFiber: 1gSugar: 32g
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