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Candied Jalapeños

I've had several people asking me about a 'Cowboy Candy like' recipe, asking me to repost my recipe and describe what these peppers are like and how to make them. Here's a picture of some of mine! This is how I make it and can it!

I know this will be too 'hot' for some people but if you like spicy food, like I do, you'll love them!!

I let my jars of candied jalapeños sit for a couple of months to let the flavors blend!! I'm always glad I make myself wait, the flavor is so much better when they've had the chance to really blend!!

All of the peppers I used were ones I grew in my own garden!!

Here's the recipe and instructions:

Candied Jalapeños:

This is so good - it's hot but good!
The heat can be controlled In a couple of ways. One way is by what peppers you use. My recipe calls for Jalapeños, but I used a variety of hot peppers in this batch… Jalapeños, Habanero, Cayenne, and Tabasco peppers!! So you can see why this batch has a real Kick to it! You can use whatever hot pepper you like. Another way to control the heat is by removing the seeds from the peppers. Removing the seeds will cause it to be milder... not mild but, milder.

These are savory, sweet, spicy, garlicky peppers and they are addictive!! I put them on sandwiches, nachos, tacos, crackers and cheese, and anything else I can think of where they'd be good

Well enough chatting about their awesomeness - here's the recipe.

Ingredients:

3 pounds fresh, firm jalapeño peppers, washed, sliced in rounds or diced.

3 cups apple cider vinegar

6 cups white granulated sugar

1/2 teaspoon turmeric

1/2 teaspoon celery seed

3 teaspoons granulated garlic - if you don't have granulated garlic you can use Garlic Powder - but you would only use 1 1/2 teaspoons of garlic powder

1 teaspoon ground cayenne pepper

Directions:

First get your water bath canner ready.

Put water in the canner and turn the burner on under the canner to heat up the water.

Put a splash of white vinegar in your water. This helps keep your jars from getting a cloudy look.

Fill your clean jars with tap water.

Put the jars in your water bath canner to get them heated up as well.

Wear gloves, slice your peppers into rounds (or dice them) and set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and ground cayenne pepper to a boil.

Reduce heat and simmer for 5 minutes.

Add the pepper slices and simmer for exactly 4 minutes.

Remove the jars from your canner, so you can fill them.

Empty out the tap water from your jars.

Using a slotted spoon get the peppers out and fill your clean hot jars with the peppers to 1/4 inch headspace.

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 peppers (I use a canning funnel to keep the mess to a minimum).

Wipe the rims of the jars with a paper towel that has a bit of vinegar on it. This makes sure your jars are free of any food residue.

Put on the lids and rings/bands, tightening the rings/bands to fingertip tight. This means screw on the rings until you meet resistance and then tighten a tiny bit more.

Put jars in water bath canner, make sure the water covers the jars by at least an inch,

Bring the water to a full rolling boil.

Boil 10 minutes for half-pints (jelly size jars) or 15 minutes for pints.

Remove with your tongs and place on a clean towel.

Wait for the lovely 'ping' letting you know your jars are sealing!

Once your jars are sealed and cooled,
Remove the bands,
Wipe the jars clean,
Label them with the content and date!

Allow these peppers to mellow for at least 2 weeks, but preferably a month, before eating. I often let mine sit for a couple of months before opening a jar!

Enjoy!!