Candied Jalapenos

A delicious way to add jalapenos into the pantry for the best appetizer that you will welcome in the fall and then enjoy all winter long. Who knows? It may be a year long favorite!

5 from 1 vote

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Prep Time 1

Cook Time 30

Total Time 1 29

Course Appetizer

Cuisine American

Servings 8 4 oz. jars

Equipment

1 saucepan or Dutch oven
disposable or vinyl gloves
paring knife
cutting board
1 straight edge peeler
1 scales to weigh peppers
1 water bath canner
1 liquid measuring cup
dry measuring cups and measuring spoons
small canning jars with rings and lids
water bath canner
Jar lifter
canning tool to remove air from jars
cooling racks
canning funnel
Ladle
slotted spoon

Ingredients

1 1/2 lbs fresh jalapeno peppers
3 C sugar
1 C apple cider vinegar
1/4 t celery seed
1/4 t ground turmeric
1 t garlic powder

Instructions

Harvest or purchase jalapeno peppers and measure out weight for recipe with scales. Weighing will keep proportion with syrup more exact since peppers vary in size.
Gather and measure out all of your ingredients....mis en place.
Prepare the canning jars by sterilizing in the dishwasher or water bath canner and set out to fill.
Wash rings and lids - BOILING THEM IS NO LONGER RECOMMENDED. Set them aside to add after jars are loaded.
Fill the water bath canner so that there will be enough water to cover the jars once loaded about 1-2".
Begin heating the water in the canner.
Add vinyl gloves and remove stems from jalapenos.
You don't have to remove the inner pith and seeds, but since the seeds are where the heat is, I use a potato peeler that has a simple straight cutting end, to go around the inside of each jalapeno and remove the insides. MUCH easier. Not all of the seeds are removed, but the heat is better controlled.
***If you want more heat, skip removing the insides and seeds.
NOTE: I have found that if you leave the centers intact, the slices hold together better...if you can handle the heat from all of the seeds.
Slice each pepper into 1/4" slices and add to a bowl.
To a large saucepan or Dutch oven, add vinegar, sugar and seasonings and bring to a boil.
Reduce heat to simmer for about 5 minutes. If it looks as if it is foaming, reduce heat.
Raise the heat back to a medium high temperature and add in the pepper slices.
When it returns to a boil, reduce heat again and simmer for 4 minutes.
Add the peppers only to the jars, filling them to 1/4" from the rim of the jar. A slotted spoon helps keep the jalapenos separated from the syrup.
When all peppers are removed from the pot, bring the syrup back to a full roiling boil for about 6 minutes.
Add the funnel to each jar and ladle the syrup into the jars covering the jalapeno slices to about 1/4" from the rim.
Use the canning tool or a plastic spatula to remove air bubbles after adding syrup. So important to a good seal!
Use a damp clean cloth and wipe the rims and threads of each jar making sure they are clean before adding the lid and rings. Rings should only be finger tight.
NOTE: How much you pack the peppers in will determine how many jars you get.
With a jar lifter, add the hot filled jars to the water bath canner, making sure that there is 1-2" of water covering the jars.
Cover with the canner lid and bring back to a boil.
When the canner is boiling, begin processing time for 10 minutes for quarter or half pint jars; 15 minutes for pints.
Once processing is finished, remove jars with the canning jar lifter to a cooling rack and let them cool in a draft free area and seal for about 24 hours before moving them.
NOTE: You will have extra syrup if you want to save it for other uses; if not, discard.
Don't forget to label and date before adding them to your pantry.
It's best to allow a couple of weeks to a month to mellow before opening. Seriously, I usually can't wait that long to enjoy them!
Serve with cream cheese and crackers for the most amazing appetizer.