Candied Jalapenos Best Recipe Ever Recipes

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CANDIED JALAPENOS



Candied Jalapenos image

Candied Jalapenos are the perfect combination of sweet and spicy!

Provided by The Chunky Chef

Categories     Condiment

Time 45m

Number Of Ingredients 6

1 1/2 lbs fresh jalapenos ((about 30 peppers))
1 cup apple cider vinegar
3 cups granulated sugar
1 tsp garlic powder
1/4 tsp ground turmeric
1/4 tsp celery seed

Steps:

  • Remove and discard stems from peppers, then slice into 1/4" slices. Set pepper slices aside.
  • To a large pot, add cider vinegar, white sugar, garlic powder, turmeric, and celery seed and bring to a boil. Reduce heat to about MED LOW and simmer for 5 minutes.
  • Raise the heat to about MED HIGH to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again (to about MED LOW) and simmer for 4 minutes.
  • Transfer the peppers using a slotted spoon to clean glass canning jars, filling jars to within 1/4 inch of the upper rim of the jar.
  • Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes.
  • Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4-1/2" from the upper rim of the jar.
  • Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1-2 weeks (3-4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.

Nutrition Facts : Calories 86 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

CANDIED JALAPENOS



Candied Jalapenos image

This makes a very tasty and spicy addition to almost any meal. Sweet and Hot!

Provided by michelleag05

Categories     Side Dish     Sauces and Condiments Recipes

Time P7DT5m

Yield 74

Number Of Ingredients 2

1 gallon diced jalapeno peppers
5 pounds white sugar

Steps:

  • Drain off enough of the juice in the jalapeno jar so that adding the sugar won't cause a spill. Pour the 5 pound bag into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 32.1 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.3 g, Sodium 491.4 mg, Sugar 31.3 g

CANDIED JALAPENO OR COWBOY CANDY



Candied Jalapeno or Cowboy Candy image

This recipe keeps the jalapenos in better looking slices in the jar. Recipe courtesy of http://www.foodiewithfamily.com/2010/05/23/candied-jalapenos/

Provided by Ambervim

Categories     < 4 Hours

Time 1h5m

Yield 9 Half Pints

Number Of Ingredients 7

3 lbs jalapenos, fresh and firm
2 cups cider vinegar
6 cups granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Steps:

  • Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
  • Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
  • In a 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.
  • Add the pepper slices and simmer for exactly 4 minutes.
  • 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.
  • Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
  • Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the 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.
  • *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or... In short, don't toss it out!
  • Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 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 then label.
  • Allow to mellow for at least two weeks, but preferably a month before eating. Or don't.

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