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Candied Jalapeños

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Also called 'cowboy candy,' this will soon become your newest favorite home-canned vegetable! The sweet, spicy tang goes beautifully on cream cheese or straight out of the jar. The longer the jars sit, the sweeter the jalapeños become. Don't feel like slicing into rings? Chop small into relish-size bits and use on burgers or brats or to jazz up egg salad sandwiches or deviled eggs."

List of Ingredients

â—¦ 4 pounds jalapeño peppers
â—¦ 8 cups sugar
â—¦ 3 cups apple cider vinegar
â—¦ ½ cup mustard seeds
â—¦ 1 tablespoon garlic powder
â—¦ 1 teaspoon ground turmeric
â—¦ 1 teaspoon celery seeds
â—¦ 1 teaspoon cayenne pepper


Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

Slice off the stem end of the jalapeños and discard. Shake out excess seeds and discard. Slice the jalapeños into uniform â…›- to ¼-inch rounds. Set aside.

In a large pot, combine the sugar, vinegar, mustard seeds, garlic powder, turmeric, celery seeds, and cayenne. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Once at a boil, reduce the heat and simmer for 5 minutes. Add the jalapeño slices, mix well, and simmer for 5 minutes.

Place the hot jars on a cutting board. Using a funnel and slotted spoon, fill the jars with hot peppers, leaving a 1-inch headspace. Bring the remaining liquid in the pot to a full rolling boil. Set a timer for 5 minutes, then immediately remove it from the heat. Ladle the hot liquid over the jalapeños. Remove any air bubbles and add additional liquid if necessary to maintain the 1-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process pints for 15 minutes and half-pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 8 pints or 16 half-pints