Candied Jalapeno, often referred to as “cowboy candy” are the perfect combination of sweet and spicy! They add a little kick to every dish. Perfect on burgers, sandwiches, nachos, or just by themselves! A must condiment you need in your life!
Prep time: 20 minutes
Cook time: 20 minutes
Serves: about 6 to 8 half pints
Ingredients:
4 pounds fresh, jalapeno peppers, washed
2 cups vinegar, apple cider or white, I have used both. It’s all good!
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
What to do:
Get your water bath ready if you plan on canning these bad boys.
Wearing gloves, remove the stems from all of the jalapeno peppers by slicing the tops off. Next, slice the peppers into equal 1/8-1/4 inch rounds and place in a bowl.
Bring all other ingredients to a boil in a large pot. Simmer for 5 minutes then add the jalapeños. Simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers to canning jars.
Turn the heat back to high and boil the remaining liquid for 6 to 7 minutes, to turn it into a syrup. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Making sure to completely submerge the jalapeños. Fill your jars leaving ¼ inch head space.
Insert a plastic knife to the bottom of the jar two or three times to release any trapped pockets of air. Wipe the rims of the jars with a clean, damp cloth to make sure there is not any syrup on them. Screw your lids on finger tight.
Place the filled jars into the hot water bath, onto the steamer rack, ensuring the jars are covered with 2 inches of water.
Return the water to a full rolling boil and process them for 10 minutes for half-pints or 15 minutes for pints. For higher altitudes, process them for additional time (at least an extra 10 minutes). Remove the jars with tongs and tighten the screw caps.
The jar lids should make a popping sound as they seal. If a lid doesn’t seal for some reason, you can reprocess it, or store the jar in the refrigerator.
Store the jars in a cool, dry place. They will last a year or longer this way. Once you open them, you must refrigerate them.