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.
(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.
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.