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Rec: Candied Jalapeno (cowboy Candy)

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Joined: Dec 10, 2005


Posted to Thread #20412 at 12:26 pm on Aug 29, 2011

I made this yesterday w/ lots of different types of hungarian peppers. The little jars look so pretty! I will taste it in a few weeks.

Despite my best efforts, wearing gloves, holding my breath while cooking, etc...I still had a sinus reaction later in the day. Oh well. Did I mention how pretty they look!

My FIL called last night, and dh was so kind and told him how I have been appreciating and using his crop of peppers. FIL was thrilled and said he would stop by this week to bring some more for me to use.

I would never let my FIL down, but boy did they clear out my sinuses.

Any other suggestions on what to do with the hot peppers?

I do not know the original source of the rec: It is all over the internet.

Rec: Candied Jalapenos

3 lbs jalapenos, fresh and firm (I used a mix of red and green hungarian peppers)
2 cups cider vinegar
6 cups granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seeds (I did not use)
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper


Slice the peppers into uniform 1/8-1/4 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.

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 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. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow to mellow for at least two weeks.

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