Candied Jalapeño Peppers
4 lbs fresh jalapeno peppers sliced
2 lbs onion, diced to bite-sized chunks
1/2 cup vinegar
1/2 cup water
6 to 8 cups sugar
2 Tbs turmeric
2 tsp celery seed (optional)
1 Tbs garlic powder
1 tsp ginger
Slice Jalapeños into thin slices and dice the onions. (I strongly suggest wearing rubber gloves while handling the jalapeños and DO NOT TOUCH YOUR FACE!)
Place jalapeños in pan with water and vinegar. Bring the pan to a boil then cover and reduce heat to low. Simmer until tender (about 10 minutes.) Remove the lid from the pan carefully and do not breathe the fumes. Strain the peppers and reserve in a large bowl. Pour off the water and vinegar.
Add the sugar and spices to the pan and bring to soft ball candy temperature (234°F- 240°F) to completely dissolve the sugar. Add the cooked peppers and stir gently to combine thoroughly.
Place boiling mixture into sterilized jars, leaving 1/2 inch headspace. Wipe rim clean, seal loosely with a two part canning lid and cool on the counter. When the jars are completely cooled, tighten the ring of the lid and check the seal. Refrigerate any jars that did not seal correctly.
As a shortcut, you can purchase the canned jalapeño slices and drain them well. Skip the cooking step listed above and simply add them to the sugar and spice syrup at the soft ball candy stage.
Candied Jalapeño peppers are great chopped into salads, mixed into tuna (and chicken) salad, cooked into muffins and cornbreads, spooned on top of cream cheese and served with crackers, served warm over grilled pork or beef, or just eaten as candy.
2 lbs onion, diced to bite-sized chunks
1/2 cup vinegar
1/2 cup water
6 to 8 cups sugar
2 Tbs turmeric
2 tsp celery seed (optional)
1 Tbs garlic powder
1 tsp ginger
Slice Jalapeños into thin slices and dice the onions. (I strongly suggest wearing rubber gloves while handling the jalapeños and DO NOT TOUCH YOUR FACE!)
Place jalapeños in pan with water and vinegar. Bring the pan to a boil then cover and reduce heat to low. Simmer until tender (about 10 minutes.) Remove the lid from the pan carefully and do not breathe the fumes. Strain the peppers and reserve in a large bowl. Pour off the water and vinegar.
Add the sugar and spices to the pan and bring to soft ball candy temperature (234°F- 240°F) to completely dissolve the sugar. Add the cooked peppers and stir gently to combine thoroughly.
Place boiling mixture into sterilized jars, leaving 1/2 inch headspace. Wipe rim clean, seal loosely with a two part canning lid and cool on the counter. When the jars are completely cooled, tighten the ring of the lid and check the seal. Refrigerate any jars that did not seal correctly.
As a shortcut, you can purchase the canned jalapeño slices and drain them well. Skip the cooking step listed above and simply add them to the sugar and spice syrup at the soft ball candy stage.
Candied Jalapeño peppers are great chopped into salads, mixed into tuna (and chicken) salad, cooked into muffins and cornbreads, spooned on top of cream cheese and served with crackers, served warm over grilled pork or beef, or just eaten as candy.
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