Candied Jalapenos

 

This last week, my baby brother Luke told me admiringly that I had finally done it.

“To which it do you refer?” I inquired.

“IT!” said Luke.

Luke was referring to this.

This sandwich blew my mind. It was the perfect sandwich. I do not use the phrase ‘perfect sandwich’ lightly. It is a very serious appellation to give a sandwich*. This one earned it.

*Could I possibly use the word ‘sandwich’ any more? There just doesn’t seem to be any way around it. And so I’d like every single English and composition teacher reading this to take a muscle relaxant right now to help them get through the rest of this post without cringing themselves into spasms.

Let me tell you what makes this bad boy so very bad*. The sandwich is built of naan brushed with ghee, tandoori style grilled chicken, cucumber and yogurt salsa, crunchy pickled onion rings and candied jalapenos. Un-bloody-believably delicious. The Evil Genius declared it to be ‘A Second-to-Naanwich’.

*Bad in a good way. As in phat. Not fat. It’s totally fly. I should probably stop now. Fo shizzle.

Every single component of this sandwich was made from scratch. Okay, so I didn’t grow the lettuce greens, spices or the chicken, but shy of that, all homemade. And over the next few posts, I will give you the recipes to make each component needed to reproduce this amazing sandwich in your own kitchen.

Even though this sandwich alone is worth the work of making each of these building blocks, you’re not just canning, yogurt, bread, and grilling for one purpose. Each of the ingredients can be used for multiple recipes. This is a springboard recipe. Once you’ve mastered each component, the world is your oyster. Are you ready for the first part? Here we go!

We’re starting with Candied Jalapenos for a very good reason. After being made, they need to sit for at least two weeks before you crack open the jar to start eating them. And by need, I mean it’s strictly optional, but you’ll be glad that you did. The flavors need time to meld and marry.

Candied Jalapenos. Ah. There’s a story here. A couple months ago, my friend Katie casually mentioned eating a sandwich made with candied jalapenos. She was singing the praises of what she described as an addictive jar of goodies. Then she said the magic words, “I wish I could figure out how to make these at home.” By this point, you know me enough to know what affect that statement has on me, right?  I quizzed her on the texture, flavor, and appearance of the jalapeno rings. I begged for photographs. I had her send me a picture of the ingredient list on the label. I asked her to describe the flavor to the very best of her food blogging abilities. She was game. She provided all the information and even sent a link to a recipe that she thought looked like it would come close to the benchmark for her.

After carefully examining close to thirty recipes on candied jalapenos (who KNEW there were so many people candying jalapenos?) I called my local Cooperative Extension office to pick the brain of their home food preservation specialists. Since jalapenos are a low-acid food, some precautions need to be taken when canning them. You have two choices for safely canning peppers of any kind; you can pressure can them or you can acidify (i.e. add vinegar, lemon juice, etc…) the liquid in which you pack the peck of pickled peppers.

I opted for acidifying the pepper liquid because I wanted to maintain some of the texture of the peppers through the process.  Pressure canning these would turn them to flavorful mush.  The result was gobsmackingly, head-spinningly, brain-addlingly delicious.  Sweet, spicy and savory, candied jalapeno rings are way too easy to eat on just about everything.  I’ve stashed them in sandwiches, chopped them up on baked beans, tucked them into tacos, used the syrup to brush meat on the grill, perched a couple rings on top of a cream cheese laden cracker and all sorts of other evil things.

For such a simple thing to can, these pack tons of flavor.  You’re going to want to make as many of these as you possibly can simultaneously, because once that first jar is cracked open you’re not going to be able to stop eating them.  And I mean it.

Hey!  Don’t forget to come back over the next few days to get the other components to my Second-to-Naanwich.  You will love me.  That’s a promise.

Candied Jalapenos

Scroll to the bottom for an easy-print version of this recipe!

Yield: About 9 half-pint jars of Candied Jalapenos plus additional jalapeno syrup.

Ingredients:

  • 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
  • 3 teaspoons granulated garlic
  • 1 teaspoon ground cayenne pepper

Wearing gloves, remove the stems from all of the jalapeno peppers.  The easiest way to do this is to slice a small disc off of the stem-end along with the stem.  Discard the stems.

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 to within 1/4-inch of the rim.  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.

*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!

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, but preferably a month before eating. Or don’t.  I won’t tell!

 

 

 

4.9 from 26 reviews

Candied Jalapenos
Author: 
Recipe type: Canning, Condiment, Ingredient
Prep time: 
Cook time: 
Total time: 
Serves: 32
 
There aren’t words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You’ll need more and more!
Ingredients
  • 3 pounds fresh, firm, jalapeno peppers, washed
  • 2 cups cider vinegar
  • 6 cups white granulated sugar
  • ½ teaspoon turmeric
  • ½ teaspoon celery seed
  • 3 teaspoons granulated garlic
  • 1 teaspoon ground cayenne pepper
Instructions
  1. Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
  2. Slice the peppers into uniform ⅛-1/4 inch rounds. Set aside.
  3. 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 ¼ 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.
  4. 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.
  5. *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!
  6. 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.
  7. Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
Notes
I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me.

 

Comments

  1. Couldn’t wait to make this and our jalapeno plants were bountiful this year. We waited 4 weeks to open our first jar and they were wonderful. I found them to be hot, but not unbearable. I canned a second batch and one of the jars didn’t seal so I refrigerated it and opened the jar a couple of days later. Those jalapenos were extremely hot. Great recipe!

  2. Chris Hale says:

    I just wanted you to know that I love this recipe. I am just getting my feet wet with the jalapenos and so I seeded the peppers but they are still spicy and flavorful. I have been making these for a while and everyone loves them. I never actually preserved them but made them more of a refrigerator pickle and they were wonderful. Thank you for this family favorite.

  3. Gregg Robinson says:

    Thanks!

  4. Just want to let you know how much we are enjoying this recipe. Everything you said about it is true. People just LOVE them! The only part we had a little trouble with was whether to let the liquid return to a boil or not before beginning the “exactly 4 minutes of simmering”. We are on our third year of making them now and we don’t let the liquid return to a boil. We begin the 4 minutes as soon as we add the peppers. Thank-you so much for sharing!!

    • I do return them to a simmer before timing, but if it works well for you this way, that’s good information for me to have! Thank you! I’m awfully glad you like them!

    • I will do what Deb did next time. I waited to see the simmer before counting 4 minutes and my peppers are decidedly overcooked (compared to your photos). I’m sure they’ll be delicious anyway…

  5. Terry Cooley says:

    I would like to try this recipe. Just finishing a jar of store-bought candied jalapenos, and I have a bountiful crop in the garden just waiting to be canned. I have a question about the ratio of sugar to vinegar. 6 cups sugar to 2 cups vinegar. Is this the correct proportion?

    Thanks…

  6. Have just finished making 1/3 of a batch as per instructions and they are delicious but screaming hot! Will definitely make a full batch next time minus the seeds. Thank you for a fun recipe. By the way, 1/3 of a batch of peppers and a half batch of syrup yielded 3 jars of peppers and 1 jar of syrup.

  7. I was curious as to whether you refrigerate your jalapenos after they are done, or if they are ok to sit out at room temp? Absolutely love the celery seed with the jalapenos, but I have also been on a celery seed kick lately =)

  8. Just finished canning them. Look forward to eating them. Will be good sitting atop a piece of Lox sitting atop a smear of cream cheese on a toasted mini bagel.

  9. Made these today with seranos and red jalapeños for Christmas gifts! Didn’t have celery seed…so I used celery salt instead. Sweet, salty, hot perfection!! The jars look amazing.

  10. Hi! Just made this recipe tonight and, being totally impatient, I just had to try one (after they’d cooled down in the fridge a few hours). So…I love hot things and all but this was the most painful taste test of all time!! Does waiting the 2 weeks mellow them significantly (hoping!!)? Thanks!

    • They really do mellow significantly in that two week time. I promise! Now, how mellow the final product will be depends greatly on how hot the peppers were to begin with. Did you nibble one of the fresh peppers before cooking them? They’ll be about that mild when done.

      • Oh good! I made a jar for my friend and warned her NOT to eat them!!! But now I will retract my warning and spend the next two weeks working up my courage to taste them again. :) Or maybe I’ll get my husband to do it… We love jalapenos around here so I’m sure they’ll be wonderful!

  11. Canned for the first time with this recipe because I heard it was to die for! Though I used fresh jalapeños and only those that were crisp and crunchy…mine turned out very shriveled with barely any crunch. Any ideas as to why or what I could do to prevent this?

  12. Kathy Marlow says:

    I have always made jalapeno jelly….they is almost the same, maybe even better. I have not tried this recipe. I bought a jar locally and fell in love.

  13. Hi – I have made 2 batches so far. The first time I did not have cayenne pepper, so I used 1/2 paprika and 1/2 chili powder. I tasted the sauce and loved it. Both times I have tons of sauce left, could I use 4 lbs of jalapenos instead of 3? Is it ok to double this recipe, or do I need to do it in batches?

    Thanks so much for the recipe, lots of requests for it.

    • I not only double the recipe, but sometimes quadruple it! Have at it! I honestly can’t tell you whether it will effect the acidity negatively to do 4 pounds instead of 3. I know that part of the reason so much liquid is left over is because the jalapenos give off liquid as they cook, so you’ll probably still end up with loads extra!

      • Thanks so much! I will definitely being doubling the recipe from now on. I will prepare a couple of extra jars for the marinade, I know people will love that as well.

Trackbacks

  1. [...] 4 and by that time I was elbow deep in jalapenos. I decided to make candied jalapenos courtesy of this recipe. I haven’t tried them yet (you have to wait 2 weeks) but I’m dying to! The kids were [...]

  2. [...] for a Distric Deputy meeting with the Elks. When I got home I made some candied jalapenos from a recipe I got from an awesome blog, Foodie with [...]

  3. [...] can find the complete recipe here, so I’ll not repeat it. The recipe calls them “Cowboy Candy”, although [...]

  4. [...] Jalapenos (Foodie with Family) – these were also well received – i still have one lone jar in my pantry. I’m going to [...]

  5. [...] original version of this recipe can be found at http://www.foodiewithfamily.com/blog/2010/05/23/candied-jalapenos-cowboy-candy/. Please visit and let the author know how much you enjoyed [...]

  6. [...] Candied Jalapenos slightly modified from and with major thanks to Rebecca [...]

  7. [...] yeah, and somewhere in there, our basement flooded, I finally made more Magical Candied Jalapenos,  we went out of town for a week, I got another sourdough starter going (and attempted [...]

  8. [...] For another recipe.  I’ll go into that later.   So, an internet search lead me to Foodie with Family.  Seriously, if you have not already…check Rebecca’s site out.  She is AMAZING!  [...]

  9. [...] recipe for these awesome, use-on-everything-you-can-think-of peppers, is found here. You are going to want to make a batch. Then you won’t want to share. You’ll find [...]

  10. [...] owe huge thanks to Foodie with Family for the candied jalapeno recipe and to Blog Her Food for the idea to try to make jalapeno cookies [...]

  11. [...] water bath canner for 10 minutes for half-pint jars, 15 for pint jars. I found this recipe at Foodie with Family, and she deserves all the credit, as these babies are delicious! Advertisement [...]

  12. [...] Candied jalapenos. Specifically, candied jalapenos on a brisket sandwich.  You can thank me later in the form of a brisket sandwich with candied jalapenos on it. [...]

  13. [...] Candied Jalapenos by Foodie with Family <—-super intrigued with this one! Might be a must-make this weekend… [...]

  14. [...] candied jalapenos (Please tell me you’ve made yourself some of these. No? Get on it!) [...]

  15. [...] CANDIED JALAPENOS – Holy moly, these little thinks are unbelievable.  I rad across the recipe on Pinterest several weeks ago and have had them in the back of my mind ever since.  Why?  For the past two holiday seasons Jeff’s Aunt Robbin, who always prepares the most amazing meals, has made this unforgettable appetizer using these three items: corn chips, cream cheese, and candied jalapenos.  So simple – so addictive!  I know that every Fall she makes a special trip to attend a festival just outside of the city she lives in so that she can buy a jar of these things.  This year I thought it might be fun to surprise her with a jar made by us.  Now, if only we can resist eating them all by the time Thanksgiving rolls around… – Recipe comes from one of my favorite food bloggers, Rebecca at Foodie with Family. (http://www.foodiewithfamily.com/2010/05/23/candied-jalapenos/) [...]

  16. [...] the crispy chicken, some lettuce, cheese (Huzzah for more protein!), hot sauce or The Sauce, some candied jalapenos, and a fistful of chopped cilantro if you fancy it. Now comes the only difficult part of the whole [...]

  17. [...] You are looking at a creamy tomato pasta with chorizo, black olives, cilantro, sour cream and candied jalapenos. …And [...]

  18. [...] of Foodie with Family fame, has a recipe for candied jalapenos on her site that is wonderful.   I adapted her recipe [...]

  19. [...] Use these anywhere you want a little bit of sweetness and a little bit of spice. Remember the candied jalapenos? These are in that category. Some [...]

  20. [...] Put the chips out on a plate alongside a little dish of cream cheese, the bowl of celery puree, and some kind of spicy pickled peppers – I highly recommend Candied Jalapeños. [...]

  21. [...] (I’ve found cream cheese on toast has quite a few friends, actually – jams, chutneys, candied jalapenos, need I say [...]

  22. [...] a truly wonderful jalapeno recipe, check out Rebecca’s candied jalapenos. I always have a jar of these ready to snack on. Most recently, I chopped and added these sweet, [...]

  23. [...] about two dozen smaller jalapenos. I came across a recipe on this blog: Foodiewithfamily.com, Candied Jalapenos that calls for three pounds of jalapenos and promises to be a really flavorful delight. Simmering [...]

  24. [...] fraiche and a partial bottle of bacon pieces to work with, plus about a quarter of a small jar of candied jalapeños (by the way, if you haven’t tried making these yet, trust me, all you have to do is tie a ribbon [...]

  25. [...] candied jalapenos (This is at least the third time we’ve referenced these. You really need to make them.) [...]

  26. [...] We ended up with an amazing harvest of sweet and hot peppers this year. A lot of the sweet peppers were eaten fresh, but I still froze three bags of diced peppers once the weather turned cold. I also froze a huge bag of Serrano peppers whole along with canning a double batch of candied jalapeños. [...]

  27. [...] Candied Jalapenos, seen in many places around the internet, but I used this recipe from Foodie with …: [...]

  28. [...] peppers for garnish and discard the rest. Allow the syrup to cool. The full Cowboy Candy recipe is here.   Combine 1 part Cowboy Syrup to 2 parts tequila for the base   For the finished cocktail [...]

  29. […] mention a kiss of warmth from some jalapeno I had. I told myself many a time I was going to make Foodie with Family’s candied jalapenos which sound fantastic and I never got around to it, but it is still on my to-do […]

  30. […] going apple picking, making caramel apples, picking out our pumpkins, going for a hike, making cowboy candy with our mountains of jalapeños, getting this color, finding our winter scent, going on a […]

  31. […] to our little blog, you might have noticed that we’re a teensy bit obsessed with these candied jalapeños. So obsessed, that between the three of us, I’d say we’ve made more than 50 pounds of […]

  32. […] or lunch meat sandwiches for them. Oh, well. I decided to give them jars of peach peel jelly and candied jalapeños, though—not for snacking per se but as a gesture of friendliness and […]

join the conversation

*

Rate this recipe: