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.
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.
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.
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.
