These candied jalapeños deliver a real punch of sweet heat. Outstanding on sandwiches,
nachos, in tacos and topping chili. These will become a pantry staple!
Yield: ~ 4 pint jars
Prep: 25 Minutes
Processing: 15 Minutes
Ingredients:
• 3 cups vinegar, apple cider or white (5% acidity)
• 2 tsp salt
• 4 cups granulated sugar
• 6 cloves garlic, sliced
• 2 tsp tumeric
• ½ tsp cayenne pepper
• 2 tsp mustard seeds
• 4 pound jalapeños, sliced into ¼ inch rings
Instructions:
Prep:
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil.
• Wash lids in warm soapy water and set aside with bands.
• Cut jalapeños into ¼ inch rings
• Assemble and measure ingredients.
Cook:
• Combine all ingredients except jalapeños in a large saucepan and bring to boil over high
heat, stirring to dissolve sugar.
• Add jalapeño slices, lower heat to medium and simmer for 15 minutes, until jalapeños are
dark green and have begun to absorb some of the brine.
Can:
• Ladle hot jalapeños into a hot jars, leaving ½-inch headspace. Remove any air bubbles.
Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-
water canner with simmering water (180°F). Repeat until all jars are filled.
• Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring
water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Once
processing time has elapsed, turn off heat, remove cover and let jars sit for 5 minutes in
canner. After 5 minutes, remove jars from canner; do not retighten bands if loose. Cool
12-24 hours. Check lids for seal; they should not flex when center is pressed. Remove
rings and label jars. Store in a cool, dark place.
Source:
https://www.ballmasonjars.com/blog?cid=candied-
jalapenoshttps://www.ballmasonjars.com/blog?cid=can
died-jalapenos