Candied Jalapenos
This recipe for candied jalapeno peppers calls for water bath canning to make a shelf stable product. Alternatively, you can just pop them in the fridge for adding to recipes.
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Servings: 32 servings
Equipment
- 4 pint jars
- 4 canning lids and rings
- canning funnel
- water bath canner with lid or deep pot
- jar tongs
- canning bubble popper/measurer optional but handy
Ingredients
- 4 pounds jalapeño peppers
- 3 cups apple cider vinegar
- 2 teaspoons salt
- 4 cups sugar
- 6 cloves garlic sliced
- 1 tablespoon turmeric powder
- 1 tablespoon mustard seeds
Instructions
Recipe yields 4 pint jars.
Prepare for Canning
- Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
- Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
- Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.
Make the candied peppers
- Slice peppers into ¼ inch rings; set aside.4 pounds jalapeño peppers
- Combine remaining ingredients in a large saucepan or stock pot. Bring to a full boil over high heat; cook and stir until sugar is completely dissolved.3 cups apple cider vinegar, 2 teaspoons salt, 4 cups sugar, 6 cloves garlic, 1 tablespoon turmeric powder, 1 tablespoon mustard seeds
- Add jalapeños to the cooking liquid, lower heat, and simmer for 15 minutes. Peppers will darken in color.
- Use a slotted spoon to ladle the peppers into hot jars, leaving a 1/2” headspace.
- Pour boiling syrup over the peppers, maintaining the 1/2” headspace. Slide a non-metallic tool around the inside of the jar to remove air bubbles.
- Wipe the rims of the jars to remove any liquid that may have spilled. A clean rim is essential to a good seal.
- Set jar lids in place. Screw bands on finger tight.
- Use a jar lifter to gently place jars into the hot water bath. Be sure to put a wire rack in the bottom of the pot to prevent the jars from sitting directly on the bottom. Water should cover the top of the jars by an inch or two. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and then set the timer.
- Process in a boiling water bath for 15 minutes. Add a minute to the boiling time for every 1,000' above sea level.
- Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
- Remove rings and wash outsides of jars. Store in a cool, dry place.
Notes
- Recipe yields 4 pint jars.
- If you have leftover syrup, store it in an airtight container in the fridge for several weeks. Use it to flavor marinades or salad dressings.
- Pickling salt is a fine grain salt without any additives (no anti caking agents) that will easily and fully dissolve into the water. You can also use plain white sea salt or kosher salt, so long as they are free of anti-caking agents, which can make the brine cloudy.
- You may substitute white vinegar for the apple cider vinegar if you prefer.
- If you do not want to process the peppers to create a shelf stable product, you can transfer the cooked peppers to an airtight container and refrigerate them. They'll last in the fridge about a month.
- Boiling lids or heating above 180°F as once recommended can damage the sealing compound.
- SOURCE: Adapted from ballmasonjars.com
Nutrition
Serving: 0.25cup | Calories: 121kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 149mg | Potassium: 168mg | Fiber: 2g | Sugar: 27g | Vitamin A: 611IU | Vitamin C: 68mg | Calcium: 11mg | Iron: 0.3mg
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