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Candied Jalapenos

My Mr.Picky is one spicy man.  The hotter the better, years ago he tried candied jalapeños on a burger and has craved them since.  He found a recipe from Tasty Kitchen-cowboy candy and hoped for the best.  They turned out better than he hoped.  Tasty kitchen had great directions for canning if mine are too general.Candied Jalapenos

 I tried one with just a few seeds and it was wonderful.  Once he opened the jar, they were gone within a week.  He put them on everything from sandwiches to inside burritos.  These are spicy but with a sweet flavor.  A few of them would do me fine, but Mr.Picky eats them straight out of the jar.

We adjusted the recipe to make about 2 pint jars, and this is the quantities we used.

Candied jalapeño:

(This will yield 2 pint jars)

  • 1 1/2 pounds of jalapeños,sliced with seeds
  • 2/3 cup cider vinegar
  • 1 1/2 cups sugars
  • 1/8 tsp turmeric
  • 1/8 tsp celery seed
  • 1 tsp granulated garlic
  • 1/4 tsp cayenne pepper

Wash and slice jalapeños with the seeds into rings.  Wear gloves during this part to keep from the jalapeño oil getting on your hands.

In a medium pot bring to a boil sugar, vinegar, and spices.  Boil for 5 minutes.candied jalapenos

Add in sliced jalapeños, and boil exactly 4 minutes stirring occasionally.  With a slotted spoon or spider scoop out jalapeño and place in sterilized jars.

candied jalapenos

Bring the sugar mixture back up to a boil and continue to boil another 6 minutes.  Fill each jar with equal parts of liquid, leaving at least 1/2″ head room in each jar.

Wipe jars down and place a clean new lid and seal with a screw band.  Process pints for 10 minutes and remove to cool at least overnight.  Store jars in a cool place for at least two weeks before opening.

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About feedingmrpicky

Nothing to do but take care of my family and cook.

One response »

  1. I’d love to try these but I fear it might be a bit too hot for my tastes. Maybe I’ll seed a few of them prior to canning. 🙂

    Reply

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