Tuesday, July 19, 2011

Candied Jalapenos

Recipe from Alosha's Kitchen @ http://aloshaskitchen.blogspot.com/2011/02/candied-jalapenos.html

** These are so good on crackers with cream cheese.***
(recipe can easily be scaled in either direction - I do one-third this amount and end up with one full 1-pint jar)

3 pounds fresh, firm, jalapeno peppers
2 cups apple cider vinegar
5 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper


Wearing gloves (wear gloves!!), stem but do not seed the jalapeno peppers. Discard the stems and slice the peppers into 1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes.

Using a slotted spoon, transfer the peppers into clean, sterile 1-pint canning jars, to within 1/4 inch of the upper rims. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.

Insert a cooking chopstick to the bottom of the jars two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

Place jars in a canner (or a large stock pot with a towel on the bottom to cushion the jars) and cover with water by 2 inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 15 minutes. When timer goes off, use canning tongs (or a thick oven mitt) to transfer the jars to a cooling rack. Leave the jars to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth.

Allow to mellow for at least two weeks, but preferably a month before eating. the longer you wait the better..