candied jalapenos

(1 rating)
Recipe by
Robert Priddy
Tahlequah, OK

Let this set for at least a month before opening.

(1 rating)

Ingredients For candied jalapenos

  • 3 lb
    fresh jalapenos -- sliced
  • 2 1/2 c
    apple cider vinegar
  • 5 c
    white granulated sugar
  • 1/2 Tbsp
    garlic powder
  • 2 tsp
    cinnamon
  • 2 tsp
    nutmeg

How To Make candied jalapenos

  • 1
    In a large pot bring apple cider vinegar, white sugar, garlic, cinnamon, and nutmeg to a steady boil.
  • 2
    Reduce the heat and simmer for 5 minutes.
  • 3
    Add the peppers and simmer for 5 minutes.
  • 4
    Use a slotted spoon to transfer the peppers into a clean sterile canning jars and leave 1/4 inch of the upper rim of the jar.
  • 5
    Turn the heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
  • 6
    Pour the boiling syrup into the canning jars over the jalapeno slices within 1/4-inch of the rim.
  • 7
    Place jars in a canner, cover with water by 2-inches.
  • 8
    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.
  • 9
    When timer goes off, use canning tongs to transfer the jars to a cooling rack.
  • 10
    Leave them to cool, undisturbed, for 24 hours.

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