I saw this recipe over at http://www.foodiewithfamily.com/. The site over there is fantastic, please go check out her witty postings and fantastic food! What a great idea, I have to try it! It’s been months since I broke out the canning equipment, but I have to for this.
These instructions come from this page (with permission!): http://www.foodiewithfamily.com/blog/2010/05/23/candied-jalapenos-cowboy-candy/. Additional comments in Italics are mine
So lets make them!
Yield: About 9 half-pint jars of Candied Jalapenos plus additional jalapeno syrup. (I got 3 pints plus 1 pint of syrup)
Sweet Pickled Jalapenos
3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed (I substituted mustard)
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper
- Wearing gloves, slice the peppers into uniform 1/8-1/4 inch rounds (using a mandolin made this process much faster than a knife and all the slices are consistant). Set aside.
- In a large pot, bring cider vinegar, white sugar, turmeric, mustard 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
- Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar
- 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 or the canning tool to the bottom of the jar 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, 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 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours.
*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
Thanks again http://www.foodiewithfamily.com/ for this fabulous recipe.
Until next time, Eat Well & Keep digging!