Candied Jalapeños Recipe
These pickled jalapeños, also known as candied jalapeños, deliver a real punch of sweet heat! Outstanding on sandwiches, nachos, in tacos and topping chili. These will become a pantry staple!
Ingredients
- 3 cups vinegar ACV or white
- 2 tsp salt
- 4 cups sugar
- 6 cloves garlic sliced
- 2 tsp. turmeric
- ½ tsp cayenne powder
- 2 tsp. mustard seeds
- 4 pounds jalapeños sliced into ¼ inch rings
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine all ingredients except jalapeños in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.
- Add jalapeños slices, lower heat to medium and simmer for 15 minutes, until jalapeños are dark green and have begun to absorb some of the brine.
- Ladle hot jalapeños into a hot jar leaving a ½ inch headspace. Pour hot brine over jalapeños, maintaining a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove bands, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.