Sweet Jalapeno Slices Recipe 435 Recipes

CANDIED SWEET HEAT PICKLED JALAPENO RECIPE

Steps:

• In a large pot, bring cider vinegar, sugar, garlic powder, cayenne, and celery seed to a boil.
• Reduce heat and simmer for 5 minutes.
• Add the jalapeno pepper slices (and red bell pepper, if desired) and simmer for 4 minutes.
• Use a slotted spoon to transfer the peppers into clean, sterile canning jars, packing the jalapeños semi-firmly within ¼-inch of the rim of the jar.
• Turn heat up for the remaining syrup and bring to a full rolling boil.
• Boil for 5 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeño slices.
• Insert a knife into each of the jars two or three times to release any trapped pockets of air.
• Add more syrup if necessary. (*see notes for leftover syrup)
• Wipe the rims of the jars with a clean, damp paper towel then screw on two-part canning lids.
• If you do NOT want to properly can these, simply cool jars at room temperature for an hour and then store them in a sealed container in the fridge for up to 3 months.
• Use proper canning procedures to store at room temperature for longer periods of time.
• To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a boil, set the timer for 10 minutes for half-pint jars or 15 minutes for pint jars. When the timer goes off, use canning tongs to transfer the jars to a cooling rack or kitchen towel. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean damp washcloth. Double check that they've sealed properly by pushing down on the center of the lid. It will not move if it is sealed.

SWEET JALAPENO SLICES RECIPE - (4.3/5)

Steps:

• In a large bowl combine peppers, onion and pickling salt. Add 2 inches of crushed ice. Cover and chill for 2 hours. Remove any remaining ice. Drain mixture in large colander. In a large stainless, enamel, or nonstick pan combine sugar, vinegar, mustard seeds, celery seeds, and turmeric. Heat mixture to boiling. Stir in drained pepper mixture. Return to boiling. Ladle pepper mixture into hot, sterilized pint canning jars, leaving a ½ inch head space. Wipe jar rims; adjust lids. Process in a boiling-water canner for 15 minutes.

PICKLED JALAPENOS

Steps:

• Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
• Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
• Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

SWEET FIRE JALAPENOS

Steps:

• Drain and thoroughly rinse jalapenos in cold water.
• (I cover them with water in a pan and drain in a collandar several times) Place jalapenos in a glass container and cover with sugar.
• Refrigerate overnite or until sugar turns to syrup.
• Serve with cream cheese and crackers or with roasted turkey or chicken.
• These are soooo expensive when purchased but so easy to make and Yummy!