You may have noticed there aren’t a lot of recipes on here that use peppers. There are two excellent reasons for that: I loathe them. And it turns out, I’m pretty allergic to them! One of the few positive results on my skin-prick test that didn’t bring me to tears!
So a couple years ago when I was picking out plants for the garden, my mom told me it was very selfish of me not to grow peppers. Now first Mom and Dad have a much larger yard than I do so they can grow their own damn peppers! But like the good daughter I am (maybe) I told her to pick out whichever varieties she wanted me to grow. But guess what, I grow the damn peppers and she never comes and gets them! So I end up searching for things to make with them and that’s how I stumbled upon this recipe for candied jalapeños. It’s easy and people really seemed to love them when I made them last year. So it’s time to get candying!
Candied Jalapeños
- However many jalapeños I have at the moment
- 2 cups cider vinegar
- 6 cups sugar
- 1/2 tsp turmeric
- 1/2 tsp celery seed
- A whole head of garlic, cloves peeled
- 1 tsp cayenne pepper
Slice your jalapeños into thin rings.
Combine all the other ingredients in a large pot.
Bring to a boil.
Dump in the jalapeños. Let the mixture return to a boil and then boil for an additional minute. Remove from heat. Spoon jalapeños and syrup into prepared canning jars and can using the water bath method for 10 minutes. I do a lot of canning so it’s worth it for me to have a pressure canner nearby throughout the summer (it tends to hide in the shed all winter). If you don’t have a pressure canner, just use a large stock pot.
That big jar in the back is my leftover syrup. I’ve given it to my brother in the past so he can use it in marinades. This time I’m keeping it to see if I can reuse it with the last batch of jalapeños I harvest.
