Description
This recipe for Candied Jalapenos offers a sweet and spicy condiment made from fresh jalapeno slices simmered in a syrup of cider vinegar and sugar, infused with turmeric, celery seed, granulated garlic, and cayenne pepper. Perfectly preserved through a water bath canning process, these candied jalapenos can be enjoyed as a topping for meats, sandwiches, or salads, delivering a unique balance of heat and sweetness.
Ingredients
Scale
Jalapenos
- 3 pounds fresh jalapeno peppers, washed and stems removed
Syrup
- 2 cups cider vinegar
- 6 cups white granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
- Prepare the Jalapenos: Wearing gloves to protect your hands, remove the stems from all jalapeno peppers by slicing a small disc off the stem-end along with the stem and discard the stems. Then slice the peppers into uniform 1/8 to 1/4 inch rounds and set aside.
- Make the Syrup: In a large pot, combine cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and ground cayenne pepper. Bring the mixture to a rolling boil, then reduce heat and simmer for 5 minutes to allow flavors to meld.
- Cook the Peppers: Raise the heat back to boiling and add the jalapeno slices. Return to a hard boil, then reduce heat and simmer for exactly 4 minutes to soften the peppers and infuse syrup flavor.
- Fill the Jars: Using a slotted spoon, transfer the jalapeno slices into clean, sterile canning jars, filling them to within 1/4 inch of the rim. Increase heat under the syrup to a full rolling boil and boil hard for 6 minutes.
- Add the Syrup to Jars: Ladle the boiling syrup carefully over the jalapenos in each jar, ensuring the peppers are fully submerged. Use a cooking chopstick to stir gently inside the jars to release trapped air bubbles. Adjust syrup level if needed. Wipe jar rims with a damp clean paper towel and seal jars with new two-piece lids finger-tip tight.
- Optional – Can Leftover Syrup: If there is leftover syrup, it can also be canned in half-pint or pint jars and used as a delicious glaze or addition to other dishes.
- Process Jars: Place the filled jars in a canning pot or large canner, cover with water by at least 2 inches, and bring to a full rolling boil. Once boiling, process for 10 minutes if using half-pint jars, or 15 minutes for pint jars. Remove jars with tongs and place on a cooling rack, leaving them undisturbed for 24 hours to seal.
- Cool and Store: After cooling fully, wipe jars with a clean, damp washcloth and label them. Allow jars to mellow for at least two weeks, preferably a month for best flavor development, though they can be enjoyed immediately if desired.
Notes
- Always wear gloves when handling jalapenos to avoid skin irritation.
- Ensure jars and lids are sterilized before use to prevent contamination.
- The cayenne pepper enhances heat but can be adjusted according to spice preference.
- Allowing the jalapenos to mellow improves flavor but they are safe to eat sooner.
- Leftover syrup can be bottled and used as a flavorful condiment on meats or salads.
- Processing times are for sea level; adjustments may be necessary for higher altitudes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Keywords: candied jalapenos, spicy condiment, pickled jalapenos, jalapeno recipe, canning jalapenos, sweet and spicy peppers
