Sweet and spicy and incredibly addictive – you’ll never want to go back to a normal pickled jalapeño after trying these Candied Jalapeños.
- 3 pounds fresh, firm jalapeño peppers, washed
- 2 cups cider vinegar
- 6 cups granulated sugar
- 1 tablespoon granulated garlic
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
Remove the stems from all of the jalapeños. (You’ll want to use disposable rubber or latex gloves to avoid burning your hands.) Dispose of the stems and slice the peppers into uniform 1/8 – to 1/4-inch rounds. Set aside.
Combine the cider vinegar, sugar, granulated garlic, cayenne pepper, turmeric and celery seed in a large pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the jalapeño slices, bring back to a boil, and boil for exactly 4 minutes. Use a slotted spoon to transfer the peppers into clean, sterile canning jars to within 1/4-inch of the upper rim.
Turn the heat up on the syrup and bring to a rolling boil. Boil hard for 6 minutes. Use a ladle to pour the boiling syrup into the jars with the jalapenos. Insert a cooking chopstick to the bottom of each jar a few times to release any air pockets. Add more syrup if necessary. Wipe the rims of the jars clean with a damp paper towel and place lids on the jars. Fasten appropriately.
Place the jars in a canner and cover with water by 2 inches. Bring the water to a full rolling boil. When the water comes to a boil, set a timer for 10 minutes for half-pint jars or 15 minutes for pints. Use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When cool, wipe the jars clean with a damp washcloth and label.
Allow the peppers to mellow for at least 2 weeks, but preferably 1 month before eating.
Total time doesn’t include time for the jalapenos to sit.
recipe from Not Your Mama’s Canning Book