Need a sweet and spicy kick? This Candied Jalapeños Recipe delivers! These delightful “cowboy candy” are incredibly versatile and easy to make. This recipe focuses on creating the perfect balance of sugar, spice, and tang, resulting in candied jalapeños that can be enjoyed straight from the jar, on crackers, or as a condiment for your favorite dishes. Best of all, this recipe includes canning instructions, so you can preserve the delicious flavors for months to come!
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Key Ingredients for Candied Jalapeños:
- Jalapeño Peppers: 1 pound, fresh, firm jalapeños, sliced into 1/4-inch thick rounds. Wear gloves while handling jalapeños!
- White Vinegar: 1 cup. This provides acidity, which is essential for both the flavor and canning process. Use a vinegar with 5% acidity.
- Granulated Sugar: 2 cups. Sugar is a key ingredient for the candied, sweet, preserved flavor.
- Garlic: 4 cloves, minced. Garlic adds a savory layer of depth.
- Celery Seed: 1 teaspoon. This subtle spice adds a unique back-note of flavor.
- Turmeric: 1/2 teaspoon (optional, for color). To add a vivid golden color.
- Cayenne Pepper: 1/4 teaspoon (optional, for extra heat). Increase or decrease based on your preference.
- Salt: 1 teaspoon. Enhances the other flavors and acts as a preservative.
How to Make Candied Jalapeños:
This Candied Jalapeños Recipe is surprisingly easy and satisfying. In about an hour, you can transform ordinary jalapeños into a sweet and spicy treat! The key is to simmer the jalapeños in a vinegar-sugar syrup, allowing them to absorb the flavors while softening slightly. The beauty of this recipe lies in its simplicity – minimal ingredients and straightforward steps create a surprisingly complex and addictive flavor.
Total preparation time: ~1 Hour
Step-by-Step Instructions:
Prepare the Jalapeños: Wear gloves! Rinse the jalapeños thoroughly. Slice the jalapeños into uniform 1/4-inch thick rounds. Discard the stems.
Combine Ingredients: In a large, non-reactive pot (stainless steel or enameled cast iron), combine the white vinegar, granulated sugar, minced garlic, celery seed, turmeric (if using), cayenne pepper (if using), and salt.
Simmer the Syrup: Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
Add Jalapeños: Once the syrup is boiling, gently add the sliced jalapeños to the pot. Reduce the heat to medium-low to maintain a gentle simmer.
Cook the Jalapeños: Simmer the jalapeños for approximately 10-15 minutes, or until they become slightly translucent and have softened slightly. Stir occasionally to ensure even cooking. Be careful not to overcook them or they will be too soft.
Canning (Optional):
- Prepare Jars: Wash and sterilize your canning jars and lids according to standard canning procedures. Keep the jars hot until ready to fill.
- Jarring: Using a slotted spoon or canning tongs, carefully transfer the simmered jalapeños into the sterilized jars, leaving 1/2-inch headspace (the space between the top of the jalapeños and the jar rim).
- Cover with Syrup: Pour the hot syrup over the jalapeños in each jar, maintaining the 1/2-inch headspace. Use a bubble remover or non-metallic utensil to gently release any trapped air bubbles.
- Wipe Rims: Wipe the jar rims with a clean, damp cloth to ensure a good seal.
- Apply Lids and Rings: Place the sterilized lids on the jars and screw on the bands to fingertip tightness (not too tight).
- Process in a Water Bath Canner: Place the filled jars in a boiling water bath canner, ensuring that the jars are completely submerged in water. Process for 10 minutes for half-pint jars and 15 minutes for pint jars, adjusting for altitude. Consult your local extension office or USDA guidelines for specific processing times for your elevation.
- Cool and Check Seals: After processing, carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound, indicating that the lids have sealed.
- Verify Seals: Once the jars are cool, check the seals by pressing down in the center of each lid. If the lid doesn’t flex or “give,” the jar is properly sealed. If a jar didn’t seal, you can reprocess it with a new lid within 24 hours or store it in the refrigerator.
No Canning Option: If you’re not canning, let the mixture cool completely, and then store the candied jalapeños in an airtight container in the refrigerator for up to 2 weeks.
Why You’ll Love This Candied Jalapeños:
This Candied Jalapeños Recipe is a flavor explosion in every bite! The initial sweetness gives way to a pleasant warmth, creating an addictive sweet and spicy experience. Unlike store-bought versions, making these candied jalapeños at home allows you to control the heat level and adjust the sweetness to your personal taste. They are incredibly versatile and can be added to pizzas, eggs, nachos and so much more!
Making these at home can save you money compared to buying them. Plus, by crafting them yourself, you have the peace of mind knowing exactly what ingredients are going into your food. These golden gems, infused with garlic, celery seed, the optional turmeric to give it the golden color and cayenne pepper brings an extra flavorful combination to the dish.
If you enjoy preserving, you might also love making your own homemade jams and jellies! Go ahead and try making fresh jam yourself! With very similar processes and techniques, you’ll feel right at home. Take a delicious adventure preparing these Candied Jalapeños – you won’t be disappointed!
What to Serve Candied Jalapeños With:
Candied jalapeños amplify the flavors of many dishes. Here are a few suggestions:
- Cream Cheese and Crackers: A classic pairing! Spread cream cheese on crackers and top with candied jalapeños for a quick and easy appetizer.
- Burgers and Sandwiches: Add a sweet and spicy kick to your favorite burgers or sandwiches.
- Pizza: Scatter candied jalapeños over pizza for a delicious burst of flavor.
- Nachos: Elevate your nachos with a generous topping of candied jalapeños.
- Tacos: Candied jalapeños are an excellent addition to tacos, adding a sweet and spicy element that complements the savory flavors.
- Grilled Cheese: Add inside the melt for a unique flavor melt.
- Grilled Meats Grilled meats or ribs with these candied jalapeños provides an amazing sauce and zing to the meal.
Top Tips for Perfecting Candied Jalapeños:
- Wear Gloves: Always wear gloves when handling jalapeños to protect your skin from the capsaicin, which can cause burning and irritation.
- Adjust Heat: Adjust the amount of cayenne pepper to control the spiciness. If you prefer a milder flavor, omit the cayenne pepper or use less.
- Uniform Slices: Slicing the jalapeños into uniform sizes ensures even cooking.
- Don’t Overcook: Be careful not to overcook the jalapeños, as they can become too soft. They should still have a slight bite to them.
- Use Fresh Jalapeños: Fresh, firm jalapeños will yield the best results. Avoid using jalapeños that are soft or wrinkled.
- Experiment with Flavors: Feel free to experiment with other spices and flavorings, such as cumin, coriander, or smoked paprika.
- Proper Canning: If canning, follow all safety guidelines for proper sterilization and processing to ensure safe preservation.
5 Facts about Candied Jalapeños:
- They are Often called “Cowboy Candy”.
- They are great on nearly any snack.
- They can be made in large batches and kept.
- Candied Jalapenos are highly sought after.
- They are incredibly easy to make
Storing and Reheating Tips:
- Refrigerated, Not Canned: If you choose not to can your Candied Jalapeños, store them in an airtight container in the refrigerator for up to 2 weeks. They will continue to meld deeper within this time.
- Canned: Properly canned and sealed jars of Candied Jalapeños can be stored in a cool, dark place for up to a year or more.
- Reheating: Candied Jalapeños are typically served cold or at room temperature. Reheating isn’t usually necessary. However, if you want to warm them slightly, you can microwave them for a few seconds until heated.
Final Thoughts:
This Candied Jalapeños Recipe is more than just a recipe; it’s an invitation to explore the delightful world of sweet and spicy flavors and adding that perfect flavor to nearly any dish or occasion!
Read More also:
- Canning Green Beans
- Canning Whole Potatoes
- Canning Red Potatoes
- Canning Yukon Gold Potatoes
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Candied Jalapeños FAQs:
Q: How spicy are these Candied Jalapeños?
A: The spiciness can be adjusted to your preference. The recipe uses a moderate amount of jalapeños and an optional amount of cayenne pepper. Reduce or omit the cayenne for milder heat.
Q: Can I use different types of peppers?
A: While jalapeños are traditionally used, you can experiment with other types of peppers, such as serranos or habaneros, for a different level of heat. Adjust the quantity of peppers accordingly.
Q: Do I have to can the Candied Jalapeños?
A: No, canning is optional. If you don’t can them, store them in an airtight container in the refrigerator for up to 2 weeks.
Q: Can I freeze Candied Jalapeños?
A: It’s not recommended to freeze candied jalapeños, as the texture may change and become mushy.
Q: What if my jars don’t seal?
A: If a jar doesn’t seal during the canning process, you can reprocess it with a new lid within 24 hours or store it in the refrigerator.