Candied Jalapenos

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Patience is Key.

 

These candied jalapenos definitely test your patience, but man-oh-man are they worth it in the end! Once you’ve created the ‘candy’ syrup and add the peppers, you have to wait two weeks before the jalapenos are ready (I know, that’s not fair, but you’ll forget about it once you get to try them!).

 

If you’ve ever hunted down the perfect candied jalapeno, then you probably know there are so many different interpretations out there. Some are extremely sweet but come at the cost of the jalapeno flavor- some offer nothing more than just a sweetened vinegar taste reminiscent of a sweet pickle, and while sweet pickles are also delicious, they’re not really what we’re going for here. You have to have a good balance between the sweet of the “candied” part and the jalapeno.

 

This recipe is wonderful… It lends itself to a gorgeous, honey-like sweetness while still maintaining the spiciness of the jalapeno. Plus, the sugar-syrup is extremely vibrant while it’s cooking and it just makes it that much more appetizing.

 

 

Spencer’s favorite food group is “Chips and Dip” and really all that means is if he’s got something crunchy and something else that he can dip said crunchy thing in, he’s got chips and dip.

 

These candied jalapenos make the BEST cream cheese dip.

Pair with some pretzel sticks and BAM! Delicious midnight snack. You could even put these on a barbeque burger or just eat them straight out of the jar… anyway you choose, these candied jalapenos are going to spice up your night.

 

What you will need:

  • Jalapeno’s
  • Apple Cider Vinegar
  • Granulated Sugar
  • Garlic Powder
  • Ground Turmeric
  • Celery Seed
  • Whole Black Peppercorns

Candied Jalapenos

Deliciously sweet 'n spicy Jalapenos perfect for a snack or to add to any burger or dip!
Course Appetizer, Condiment, Snack

Equipment

  • Canning Jar

Ingredients
  

  • 1 1/2 lbs Jalapenos
  • 1 cup Apple Cider Vinegar
  • 3 cup Granulated Sugar
  • 1 tsp Garlic Powder
  • 1/4 tsp Ground Turmeric
  • 1/4 tsp Celery Seed
  • 1 tsp Whole Black Peppercorn

Instructions
 

  • Prepare your jalapenos by cutting off the stems and then slicing them into 1/4" pieces.
  • In a large saucepan over medium high heat, add your apple cider, sugar, garlic powder, turmeric, celery seed, and peppercorn and bring to a boil.
  • Once boiling, reduce heat to medium low and simmer for 5 minutes.
  • Raise the heat back up to medium high and bring to a boil again. Once boiling add in your jalapeno slices and let the mixture come back to a boil (for the third time- I know, just trust the process)!
  • Reduce the heat one last time to medium low and let simmer for 5 minutes. Using a slotted spoon, transfer your jalapenos to a canning jar (we had to use two). Your syrup mixture should still be in the saucepan.
  • Bring the syrup back up to a boil for 6 minutes. Remove from heat and add the syrup to each jar of jalapeno slices, filling to within a 1/4 - 1/2" of the top of the jar. If you notice any air bubbles, use a spoon to insert into the jar and remove. Wipe the mouth of the jar clean and screw on your lid.
  • Let sit in the refrigerator for at least 2 weeks, then enjoy! Our favorite way is to dice the candied jalapenos and add to a block of cream cheese. Don't forget to add a little of the syrup... that maximizes the flavor!
Keyword Candied, Jalapenos, Pepper

 

 

 

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