Candied Jalapeños

Have you ever had a candied jalapeño? If not, you’re missing out! Check out Bre teach us this sweet, spicy delight from start to finish!

Ingredients:

Disposable Cooking Gloves

1 Large Stock Pot

Canning Jars

Approximately 30 jalapeños

3 Cups of Regular Sugar

1 Cup Apple Cider Vinegar

1 tsp Garlic Powder

¼ tsp Celery Seed

¼ tsp Turmeric Powder

Instructions

• Prepare your Jalapeños and Candying Mixture
  • Placing your burner on high, add three cups of regular sugar to boil
  • Add one cup of apple cider vinegar 
  • Add 1 tsp garlic powder
  • Add ¼ tsp celery seed
  • Add ¼ tsp turmeric powder
  • Mix all of the ingredients in your pot to dissolve them and bring them up to a boil
  • With your gloves on (we can’t stress this one enough!) go ahead and prepare your jalapeños. Cut the stems off the ends and then throw those away. Next, slice the jalapeños into about ¼” thick slices, leaving the membranes and seeds attached. 
    • Pro Tip! The membrane and seeds are where most of the heat comes from, so if you’re very sensitive to spicy things, you may want to core your jalapeños before slicing them. But you’d be surprised how mild they are after they’re candied!
  • Once your ingredients have fully dissolved and you’ve reached a boil, go ahead and reduce the heat to a simmer to fully let the ingredients incorporate for about 5 minutes.
  • Go ahead and add your jalapeños and bring back up to a boil. Once the jalapeños have reached a darker green color (after about four minutes), that’s when you know they’re ready.
• Jar your Jalapeños
  • Once the color has turned dark green, go ahead and use a slotted spoon and add your jalapeños to your canning jars. You don’t want any of the liquid yet, just the jalapeños. Be sure not to put your face directly over the pot while doing this step!
  • Once you’re left with just the liquid, go ahead and bring it back up to a boil for about six minutes before pouring into a measuring cup.
  • As your jalapeños settle you may be able to consolidate them into fewer jars. In our recipe, we went from initially having two jars to only one. We then took our liquid and poured it over our jar of consolidated peppers and tried to get as close to the top as possible. 
  • As you see air bubbles, go ahead and poke them out with a toothpick and add more liquid. Repeat this as many times as you can until your jar is full. 
  • Wipe the rim of your jar off well, then screw the cap on tightly. The heat will suck the lid down, and you might even hear a *thunking* sound when this happens!
  • Leave your jar sitting out on your counter until it comes to room temperature, and the lid seals (about 30 to 60 minutes) and you can no longer press on the lid any longer.
  • The final part is the hardest. The waiting! It takes AT LEAST 1-2 weeks for these to set up in your fridge, but it’s optimal to wait closer to 4. Once placed in the fridge, they’ll stay fresh for up to 12 weeks. 

The possibilities are endless when it comes to what you can put these on. Try them out on your favorite dips, toppings, and dinners and let us know what you think!

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