Candied Jalapenos. Yum! I don’t even need to say anything else about this recipe. “Yum” really covers it. If you love the flavor of a fresh crunchy jalapeno, this “Cowboy Candy” will certainly appeal to you. The balance of sweet, savory and spicy flavors meld together to create the perfect condiment for just about anything. I would even put it on ice cream! If you don’t try out this recipe, you are basically just crazy. Yeah, that’s right. I said it! Crazy!

Candied Jalapeno Ingredients
I suggest doubling this recipe since you will finish it very quickly!

1 lbs jalapeno peppers
3/4 cup apple cider vinegar
2 cups sugar
1 tsp granulated garlic
1/4 tsp turmeric
1/4 tsp celery salt
1/4 tsp cayenne pepper
1/4 tsp mustard seed

Wearing gloves, I removed and discarded the stems from the jalapenos then sliced them in to 1/4-1/8 inch rounds.

In a pot, I combined the cider vinegar, sugar, garlic, turmeric, celery seed, cayenne pepper and mustard seed and brought the mixture to a boil. I then reduced the heat and simmered for 5 minutes.

I added the jalapeno slices and simmered for another 4 minutes.

Using a slotted spoon, I transferred the peppers to a clean, sterile canning jar, leaving at least 1/4 inch of room from the top. I turned the heat up on the liquid and boiled hard for 6 minutes. Using a ladle, I poured the boiling syrup in to the jar over the jalapeno slices.

I inserted a chopstick to the bottom of the jar a few times to release any air bubbles then wiped the rim of the jar with a clean, damp paper towel and closed it snugly (but not too tight) with the two-piece lid.

If you have a canner, follow these directions from Foodie with Family: Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

But if you are like me and don’t have a canner in your home, here’s what I did: I flipped the jar upside down and let it sit until the pressure and heat caused it to seal. Seems impossible but it actually worked.

I allowed the candied jalapeno to sit for at least 3 weeks. If you are like me, your best bet is to hide the jar outside of the kitchen while it mellows so there is no temptation to open it early. Thank goodness I was out of town for the 3 weeks that the jar sat, otherwise I would have for sure opened it early.

For my first time using the finished jalapeno, I chose my favorite corn bread recipe from Tiny Test Kitchen and added 1/2 cup of diced candied jalapeno to the batter. I suggest you do the same! The flavor of my new favorite condiment added just the right amount of spice to this rustic dish.

Candied Jalapenos
 
Author:

Ingredients
  • 1 lbs jalapeno peppers
  • ¾ cup apple cider vinegar
  • 2 cups sugar
  • 1 tsp granulated garlic
  • ¼ tsp turmeric
  • ¼ tsp celery salt
  • ¼ tsp cayenne pepper
  • ¼ tsp mustard seed

Instructions
  1. Wearing gloves, remove and discard the stems from the jalapenos then slice them in to ¼-1/8 inch rounds.
  2. In a medium pot, combine the cider vinegar, sugar, garlic, turmeric, celery seed, cayenne pepper and mustard seed and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
  3. Add the jalapeno slices and simmer for another 4 minutes.
  4. Using a slotted spoon, transferred the peppers to a clean, sterile canning jar, leaving at least ¼ inch of room from the top.
  5. Turn the heat up on the liquid and boil hard for 6 minutes. Using a ladle, pour the boiling syrup in to the jar over the jalapeno slices.
  6. Insert a chopstick to the bottom of the jar a few times to release any air bubbles then wipe the rim of the jar with a clean, damp paper towel and close it snugly (but not too tight) with the two-piece lid.
  7. If you have a canner, follow these directions: Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label. Let cool then place and store for up to 1 year.
  8. If you don’t have a canner: flip the jar upside down and let it sit until the pressure and heat cause it to seal. If you aren’t sure about the seal, you can leave the jar(s) in the fridge for up to 3 months.
  9. Allow the candied jalapeno to rest for at least 3 weeks. You can eat it fresh but the longer it sits, the better it tastes!