Candied Jalopenos

Love, love, love Jalopenos. On just about ANYTHING. My daughter In-law Lindsi discovered this little guys while living in Texas. We could never find them out here so I found a recipe to make our own. Very easy and yummy. Its sweet and spicy delivered in every bite.

3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Notes: I usually leave the cayenne pepper out because they are hot enough with out it and I like my stuff pretty hot anyway. I have made it with and without the turmeric and good both ways, so if you dont have it no worries
Wearing gloves,(do not touch your eyes, nose or other body parts while doing this procedure,you will be sorry) remove the stems from all of the jalapeno peppers. Slice off the stem and toss out.
Slice the peppers into uniform 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 5 minutes from the time you drop them in.This may have to be adjusted depending on how big your jalopenos are and their thickness. After making a few batches you will get your own method down. Do not let the cooking process go any longer or they will get soggy.Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼ 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.
Pour the juice into a big measuring cup for easy pouring of the juice over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar several 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 place on a clean lid to finger-tip tightness.
♥ Save all the juice if you have any left because it can be used in so many ways. Drizzle on potatoe salad,Quesidillas,tacos etc…Brush on any grilled meats to add the extra something. If you want to can your Jalopenos follow directions below. I never do because they last a long time on there own and they are gone before they ever go bad around here.
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 rest in frig. for at least two weeks, but preferably a month before eating.

I look for the biggest plumpest Jalopenos


Had a whole jar of juice left over for the secret sauces we will make


The liquid that makes it all wonderfulIMG_0026-0

The easiest way to get the sticky hot juice over the Jalopenos is with the measuring cupIMG_0024-0My girlfriend Martha chops hers up and puts on top of cream cheese and drizzle’s the juice and serves with crackers. Brilliant 🙂 Mine go on just about everything. Fish taco’s next week!

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