zoomed titleYears ago my mom attended a craft/food fair and sampled some candied jalapeños.   She really loved them, and so she set out to find the recipe.  I am the beneficiary of her search, and now you are, too!

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They are a great way to use up a bumper crop of jalapeños from your garden, and once made, they make for a delicious and quick appetizer or snack.

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Simply top softened cream cheese with them and you are good to go!  My favorite cracker is Wheat Thins, so that is what I use to eat them, but you can use whatever your favorite cracker is.

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Candied Jalapeños

  • 3 pounds firm, fresh jalapeño peppers, washed
  • 2 cups cider vinegar
  • 6 cups white granulated sugar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon celery seed
  • 3 teaspoons granulated garlic
  • 1 teaspoon ground cayenne pepper
  1. Wearing gloves, remove the stems from the peppers and slice into uniform 1/8-1/4 inch rounds.  Set aside.
  2. In a VERY large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil.  Reduce heat and simmer for 5 minutes.
  3. Add the pepper slices and simmer for exactly 4 minutes.
  4. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
  5. Turn heat up under the pot with the syrup and bring to a full rolling boil.  Boil hard for 6 minutes.
  6. Use a ladle to pour the boiling syrup into the jars over the jalapeño slices.
  7. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air.
  8. Adjust the level of syrup if necessary.  Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
  9. At this point you can either refrigerate them or process them to make them shelf stable.
  10. To Process:  place jars in a canner and cover with water by 2 inches.  Bring water to a full rolling boil.  When it reaches full boil, set the timer for 10 minutes for half-pints, 15 minutes for pints.  When timer goes off, use canning tongs to transfer the jars to a cooling rack.  Leave them to cool, undisturbed, for 24 hours.  When fully cooled, wipe them with a clean, damp washcloth and label.

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You will have leftover syrup after making this recipe.  Try it as a marinade for pork chops!

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